Veg Momos with Red Chutney

Name: Veg Momos with Red Chutney
Total time: 10 min
Cuisine: Indian
Ingredients: 2 cups Patta Gobhi/Cabbage; 1 cup Carrot; 1 large Onion; 1 tsp Salt; 3 Green Chilli; 10 Garlic Cloves; 2 inch Ginger; 0.25 tsp Black Pepper Powder; 1 tbsp Chopped Coriander Leaves; 2 tbsp Refined Oil; 1 cup Maida; 0.5 tsp Salt; 2 tsp Refined Oil; 8 Kashmiri Lal Mirch; 3 Ordinary Red Chilli; 1 cup Water; 2 tsp Salt; 2 tbsp Vinegar; 7 Garlic Cloves

10m

Serves 1

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Veg Momos with Red Chutney

youtube.com

10m

Serves 1

Directions

1Prepare the momos stuffing by grating cabbage and carrot. Add finely chopped onions, salt and mix well.
2Keep aside for 10 minutes, then squeeze out excess water using a muslin cloth.
3Add chopped green chillies, garlic, ginger, black pepper powder, and coriander leaves to the stuffing. Mix well and add 2-3 tsp of refined oil.
4Prepare the dough by mixing maida, 1/2 tsp of salt and 2-3 tsp of refined oil.
5Gradually add water and knead to form a soft dough. Keep it covered for 30 minutes.
6Divide the dough into small balls and roll them into thin circles using a rolling pin.
7Place approximately one tablespoon of the stuffing in the center of each dough circle.
8Pleat and seal the dough to form momos. You can use different shapes such as the traditional pleated shape or a half-moon shape.
9Steam the momos in a steamer or a kadai with a steamer insert over medium-high flame for 10-12 minutes.
10Prepare the chutney by soaking 8-10 Kashmiri chilies and 3-4 regular chilies in hot water for 10 mins.
11Blend the soaked chilies with roughly chopped tomatoes, salt, and vinegar in a food processor until smooth.

Ingredients

2 cups Patta Gobhi/Cabbage
1 cup Carrot
1 large Onion
1 tsp Salt
3 Green Chilli
10 Garlic Cloves
2 inch Ginger
0.25 tsp Black Pepper Powder
1 tbsp Chopped Coriander Leaves
2 tbsp Refined Oil
1 cup Maida
0.5 tsp Salt
2 tsp Refined Oil
8 Kashmiri Lal Mirch
3 Ordinary Red Chilli
1 cup Water
2 tsp Salt
2 tbsp Vinegar
7 Garlic Cloves

Equipment

kadaisteamergratermuslin clothrolling pin

Tips

Use a muslin cloth to squeeze out excess water from the vegetables.
Don't make the dough too soft or too hard, aim for a consistency similar to poori dough.
Oil the steamer to prevent the momos from sticking.
Steaming should take 10-12 minutes until the momos become slightly transparent and the filling is visible.
Store the chutney in an airtight container in the refrigerator for up to 15 days

Veg Momos with Red Chutney

Veg Momos with Red Chutney

Directions

Ingredients

Equipment

Tips

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