Momos & spicy pickle

Momos & spicy pickle

I love the momos. Funny, i thought they are Chinese, only to realise recently that they are from Nepal. This is my first attempt at making them at home. I can't say it was perfect, the wrapping and the right thickness for the dough layer was a challenge. So hope to make it better next time.

Momos & spicy pickleI love the momos. Funny, i thought they are Chinese, only to realise recently that they are from Nepal. This is my first attempt at making them at home. I can't say it was perfect, the wrapping and the right thickness for the dough layer was a challenge. So hope to make it better next time. Try usin...

Summary

5150
  • Coursesnack
  • Cuisineindian
  • Yield9 servings 9 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

For the momo stuffing
Cabbage 
1 1/2 cups
Carrot 
1/2 cup
Large onion 
1 cup
Cooking butter
5-6 tablespoons
Ginger, garlic (finely chopped)
2 tablespoons
Pepper powder
1 tablespoon
Garam masala
1/2 tbsp
Chilli powder  
1/4 tablespoon
Salt
to taste
Vinegar
1 tbsp
Soya sauce
1 tablespoon
Egg
1
For momo wrap
All purpose flour 
1 1/2 cups
Salt
1/2 tsp
For the pickle
Dry Kashmiri chillies  
handful
Large tomatoes
2
Almonds
2

Steps

  1. In a kadai, add cooking buttor and saute all the vegetables for the stuffing. Make sure the vegetables are finely chopped. Make the water from the onions evaporate and cook in low heat.
  2. Once the water evaporates, add the beaten egg, and mix well. Add the chilli, pepper and garam masala powder and saute well. lastly add Soya sause and vinegar and keep the stuffing aside.
  3. Add water and knead the flour to a soft dough. Make sure the dough is not too hard or not too sticky. Keep it for resting for 10-15 minutes, cover it with a wet muslin cloth.
  4. In a pan, boil the kashmiri chillies and tomatoes. Once boiled, remove the skin from the tomatoes. Remove the water and allow it to cool.
  5. In a blender, blend the tomatoes and chillies to a fine paste. Add the almonds for consistency. Add vinegar, salt and a pinch of sugar to bring it to the right taste and blend again.
  6. By now the dough should be well rested. Roll the dough to a snake like strip and cut it to small pieces. You may allow it to rest for a further 5 minutes.
  7. Use a rolling pin to flatten it like chappathis. Take just enough dough to spread it to the size of a small tiffin box. Use additional flour to dust the surface if the dough is too sticky.
  8. Lift any edge of the spread, and then pick another edge nearer to that and bring it closer like you would fold a saree pleat. Repeat this till you make a small trough just deep enough to hold the stuffing. You dont need to make the full curcle, just fold it till a semi circle, stuff in a spoonful of the filling inside. Lift the not-yet-folded side and seal the momo. Do not use any water to seal. The dough is sticky enough to hold it together.
  9. Use a vegetable steamer to bring enough water to steam the momos. Remember to arrange the momos once you see enough steam coming out of the steamer base. Close the lid, and steam it for a good 15-20 minutes.

Try using a bamboo vegetable steamer for great results. I have seen people lining the base of the steamer with banana leaves or lettuce to add more flavour to the momos.