Serves 1
Directions
- 1In a bowl, combine suji, salt, and oil.
- 2Add milk and knead into a smooth dough.
- 3Cover the dough and let it rest for 15 minutes.
- 4In a food processor, add garlic, ginger, green chillies, onion, carrot, and coriander leaves.
- 5Chop all the vegetables finely.
- 6Crumble paneer into a separate bowl.
- 7Add red chilli powder, Chinese seasoning, and chilli sauce to the paneer.
- 8Add the chopped vegetables to the paneer mixture.
- 9Mix everything together thoroughly to make the momo filling.
- 10Take a small portion of the rested dough and flatten it into a small circle.
- 11Place a spoonful of the filling in the center of the dough.
- 12Fold and pleat the edges to form momos.
- 13Place the momos in a steamer.
- 14In a pan, boil water.
- 15Add dry red chillies and tomatoes to the boiling water.
- 16Boil until the tomatoes are soft and their skin peels easily.
- 17Remove the tomatoes and chillies from the water.
- 18Peel the skin off the tomatoes.
- 19Add the peeled tomatoes and boiled red chillies to a mixer grinder.
- 20Add vinegar and tomato ketchup to the mixture.
- 21Crush garlic in a mortar and pestle.
- 22Heat oil in a pan.
- 23Add the crushed ginger garlic to the hot oil.
- 24Add the tomato-chilli paste to the pan and cook.
- 25Steam the momos for 10-12 minutes.
- 26Garnish the steamed momos with chopped coriander leaves and a sprinkle of red chilli powder.
- 27Steam for 2 more minutes.
- 28Serve the hot momos with the prepared spicy chutney.
Ingredients
- 1 cup Suji
- 0.5 teaspoon Salt
- 1 tablespoon Oil
- 0.5 cup Milk
- 10 cloves Garlic
- 3 units Green Chillies
- 1 inch Ginger
- 1 medium Onion
- 1 medium Carrot
- 0.25 cup Coriander Leaves
- 200 grams Paneer
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Chinese Seasoning
- 1 tablespoon Chilli Sauce
- 5 units Dry Red Chillies
- 2 medium Tomatoes
- 1 tablespoon Vinegar
- 1 tablespoon Tomato Ketchup
Equipment
Mixing bowlLidFood processorBowlPotTongsMortar and pestlePanSteamer
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