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Momo Recipe: Whether it is rainy season or winter evening, the taste of hot momos attracts everyone. This recipe has come from eating Tibetan and Nepali, but now it is liked in every corner of India. There is a concern for cleanliness in the momos found in the market, in such a situation, if you make them at home, not only the taste will increase, but health can also be taken care of.
Essential things required to make momos
The outer layer of momos (to prepare the dough):
-Maida – 2 cups
-a little salt
-1 teaspoon oil
-The water for kicking
For vegetable stuffing:
-The cabbage -1 cup (finely chopped)
-Gazar -1/2 cup (grated)
-The onion -2 teaspoons (finely chopped)
-Derk -1 teaspoon (grated)
-Salp -1 tsp (finely chopped)
-Kali Chilli -1/2 teaspoon
-Nem -As per taste
-The a little oil (not to fry, to cook stuffing)
Way to prepare stuffing
1. Heat some oil in a pan.
2. First add garlic and ginger and fry lightly.
3. Now add cabbage, carrot and green onion to it.
4. Fry 4-5 minutes on medium heat.
5. Add salt and pepper and mix.
6. Now turn off the gas and let the stuffing cool.
Momos
1. Mix a little salt and oil in the flour.
2. Now add a little water and knead the dough.
3. The dough is neither strict nor very soft.
4. Cover it for 15-20 minutes.
Momos
1. Now make small dough dough and roll it down.
2. Place one spoon stuffing in every rolled sheet.
3. Now bend it and shape the momos.
4. If you want, give a round, half moon or dome -like shape.
Momos
1. Heat water in a steamer or idli cooker.
2. Grease a plate with oil and place momos on it.
3. Cook in steam for 10-12 minutes.
4. Momos start looking lightly transparent after cooking.
Momos are incomplete without chutney
You can serve these momos with red chili, garlic and tomato sauce. If you want, mayonies or tomato sauce will also run.
Tips:
-Use a little warm water in the kneading, the layer of momos will be soft.
-There is not much moisture in Sabji or else momos may burst.
-If you can make them in fry or oven.
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