Monday, November 25, 2013

Vegetable Momos

                    Momos are steamed dumplings originating from the Nepal-Tibet region. Traditionally, they are made with meat filling in the mountains. The vegetarian version is made with veggies and tofu. Here is one of the vegetarian versions.

  • 1 cup Refined flour (Maida)
  • 2 tsp Oil
  • 1/4 cup grated Carrots
  • 1/4 cup grated Cauliflower
  • 1/4 cup grated Cabbage
  • 1/4 cup finely chopped Bell Peppers
  • 2 finely chopped Green chilies
  • 1/4 cup finely chopped Cilantro
  • 2 tsp Black Pepper
  • Salt to taste
  • Water
  • Sieve the flour
  • Add 2 tsp Oil, salt and water to make a smooth semi-soft dough. Cover with a damp cloth and keep it aside
  • In a separate bowl, mix the grated carrot, cauliflower, bell peppers and cabbage
  • Now add the green chilies and cilantro and mix well
  • Then add salt and pepper and mix it well and keep it aside.
  • Now, to make momos, knead the flour properly and divide into smaller portions.
  • Roll out each portion into a thin disc.
  • Put about 1 tbsp stuffing mixture in the center and fold towards the center from all 4 sides and press to seal.
  • Now steam these dumplings in a steamer spaced properly for about 10-12 minutes

  • Serve hot with some Thai chili sauce.

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