• Sonalika Singhania

Vegetable Momos with Peanut Chutney and Chilli sauce🥢

Everyone loves eating momos. Ever since i was a kid my bua would call us for momos dinner. It has become a tradition after any festival. So i learnt making momos from her and then tried out internet recipes. Finally i could make perfect momos with this recipe. So everyone has this question in their mind about the difference between momos, dim sums and dumplings. Dumplings are basically wheat based whereas dim sums are made with any kind of flour and are usually semi or completely transparent. Meanwhile, momos are counter-parts of dim sums and are like an everyday snack thing and not for a fine - dining experience.

INGREDIENTS- For 24-30 momos

For making the dough-

  1. All purpose flour (Maida) - 3 cups

  2. Salt to taste

  3. Water for kneading

  4. Oil for greasing

For making the filling-

  1. Garlic - 6 cloves finely chopped

  2. Green chilly - 1 finely chopped

  3. Carrots - 1 cup finely chopped/grated (2 large carrots)

  4. Cabbage - 2 cups finely chopped/grated

  5. Onions - 1 Large finely chopped

  6. Schezwan chutney - 1 Tbsp (optional)

  7. Salt to taste

  8. Oil

  9. Black pepper powder to taste

NOTES-

  1. You can add any vegetable in the stuffing. Mushrooms, cauliflower, capsicum or peas. Just make sure its a bit dry stuffing otherwise when you fill the dough will tear from the bottom.

  2. You have to roll the dough really thin otherwise it will be doughy and you may not like it. Use extra flour while rolling.

  3. I used schezwan chutney in my filling but you can substitute with any other or avoid it totally.

  4. For peanut chutney it soaks a lot of water so when you water add in batches. Add extra sugar for little more sweetness.

  5. The red chilli sauce is really very spicy so adjust it according to your taste. Reduce red chillies, can also add sriracha sauce.

  6. Keep checking on your momos to make sure they do not get watery due to steam. Usually when using idli steamer the bottom momos get filled with water.




PROCESS-

To make the stuffing-

Firstly in a pan or kadhai add oil. When oil is hot, add garlic and saute it for 3 mins until it it golden brown. Add onions and fry them for 3-4 mins.


Now add finely chopped carrots and saute for sometime until carrots are little soft. Add salt and mix them. Now add finely chopped cabbage, black pepper powder and schezwan chutney. Mix them well and leave it aside to cool down completely.



For the dough-

Take flour in a plate or a mixing bowl and add salt to it. Now add water slowly slowly and knead it well to make a soft dough. Tap it with oil and cover and let it rest for half and hour.

For the peanut chutney-

Take 1/2 cup roasted peanuts, 2 dry red chillies soaked in hot water, 4 tbsp curd, salt to taste and 2 Tbsp tomato ketchup. Add 1/4 cup water and blend in a mixer. If needed add more water.

For the red chilli sauce-

Soak 4 dried red chillies in hot water. Boil 2 tomatoes and remove the skins. Now in a blender add blanched tomatoes, red chillies, salt, garlic cloves, 1 Tsp schezwan chutney. Blend everything in the mixer grinder. Do not add water.

For assembling-

First take small piece of the dough and roll it. Now roll it thinner from the sides and little thick in the centre. Fill the stuffing and shape it like a potli. Steam it in a steamer for 15 mins checking after every 5 mins. I used idli steamer. Your momos are done.




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