Hi all, this recipe was an instant hit with my family. I was inspired by all my sister-in-law's flurry of mouth-watering dishes that prompted me to try one as well. I made it with the limited ingredients I had. This one has more prep work but worth it.
VEGGIE MOMOS
INGREDIENTS
All-purpose flour: 1 cup
Salt: 1/8th Tsp
Baking Soda: 1/8th Tsp
Oil: 1 Tbsp
Water as required to play a dough
FILLING
Cabbage: 1/4th cup shredded
Carrot: 1/4th Cup shredded
Onion: finely chopped: 1/4th cup
Ginger: 1 Tbsp thinly sliced
Chilli-Garlic sauce: 1 Tbsp
Green Chilies: 2-3 finely chopped
Maggi masala packet: 1
Salt as required
sugar: 1/2 Tsp
Oil for sauteing
MAKING
In a large bowl, place the flour, add the salt, baking soda. Mix them thoroughly without lumps. Add-in oil, mix it well. Finally, add in water little by little so as to make a dough. Make sure you keep mixing the dough, adding oil and water as required. once the dough is ready, cover it up with a moist cloth or paper towel. This enables the dough to be moist.
In a pan, add oil, add in the ginger, green chillies, onion. Saute it for a minute before adding in the Chilli-garlic sauce, saute it for a minute or two. Add in the shredded cabbage, shredded carrots. Now add the required salt, sugar, Maggi Masala packet and mix it all up and cook for an additional 2-3 minutes in low flame until everything is well mixed. Set aside to cool.
Now take the dough, beat it a bit for 5 minutes, then make medium-sized balls. Take a rolling pin and flatten the ball to make a medium circle, place the cooled off filling into the center and close the flattened dough circle using fold it back to back technique ( flower petal style). This is just like how you would fold a paratha before flattening it with a pin.
Place the momos in greased idli plates or steamer plates and place it inside a pressure cooker and allow it to steam cook for about 10 minutes after the steaming process starts.
Delicious momos are ready to eat. Serve it with Siracha sauce or chili-garlic sauce or a sweet sauce.
TIPS/VARIATIONS
Now instead of Chilli-garlic, you could add soya sauce when you are sauteing for the filling.
You could add thinly sliced green peppers and other veggies as per their availability
Make sure the dough remains moist. I covered the dough with a moist paper towel for the most part.
you could grease your hand with oil and dip your hand in the water when closing the momos, that helps.
VEGGIE MOMOS
INGREDIENTS
All-purpose flour: 1 cup
Salt: 1/8th Tsp
Baking Soda: 1/8th Tsp
Oil: 1 Tbsp
Water as required to play a dough
FILLING
Cabbage: 1/4th cup shredded
Carrot: 1/4th Cup shredded
Onion: finely chopped: 1/4th cup
Ginger: 1 Tbsp thinly sliced
Chilli-Garlic sauce: 1 Tbsp
Green Chilies: 2-3 finely chopped
Maggi masala packet: 1
Salt as required
sugar: 1/2 Tsp
Oil for sauteing
 |
| Veggie Momos |
MAKING
In a large bowl, place the flour, add the salt, baking soda. Mix them thoroughly without lumps. Add-in oil, mix it well. Finally, add in water little by little so as to make a dough. Make sure you keep mixing the dough, adding oil and water as required. once the dough is ready, cover it up with a moist cloth or paper towel. This enables the dough to be moist.
In a pan, add oil, add in the ginger, green chillies, onion. Saute it for a minute before adding in the Chilli-garlic sauce, saute it for a minute or two. Add in the shredded cabbage, shredded carrots. Now add the required salt, sugar, Maggi Masala packet and mix it all up and cook for an additional 2-3 minutes in low flame until everything is well mixed. Set aside to cool.
Now take the dough, beat it a bit for 5 minutes, then make medium-sized balls. Take a rolling pin and flatten the ball to make a medium circle, place the cooled off filling into the center and close the flattened dough circle using fold it back to back technique ( flower petal style). This is just like how you would fold a paratha before flattening it with a pin.
Place the momos in greased idli plates or steamer plates and place it inside a pressure cooker and allow it to steam cook for about 10 minutes after the steaming process starts.
Delicious momos are ready to eat. Serve it with Siracha sauce or chili-garlic sauce or a sweet sauce.
TIPS/VARIATIONS
Now instead of Chilli-garlic, you could add soya sauce when you are sauteing for the filling.
You could add thinly sliced green peppers and other veggies as per their availability
Make sure the dough remains moist. I covered the dough with a moist paper towel for the most part.
you could grease your hand with oil and dip your hand in the water when closing the momos, that helps.
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