Momos is one of the most trending appetizers in today’s time. What makes this delicious delight from Tibet even more special is, that it is extremely easy to make, eat, and light on the stomach too! This has been a hit especially among the youngsters and children.
Now a little bit about its origins, which I often do before any dish, just adds more depth and character in the whole process!
Momos is often confused with dumplings. However, there is a difference. Dumplings is an overarching phrase and not the name of any dish per se. It is a Chinese word for any dish that can be consumed in few bites. It can be sweet or savoury. However, Momos is savoury only with origins in Tibet. Momos can be called dumplings but not vice versa.
Momos can be filled with chicken, mutton or veggies, and is generally taken with a hot, chilli sauce.
So here in this recipe, I have made a healthier version of Veggie Momos with two different kinds of fillings. Read on to find out! Trust me it tastes even better!
4 cups white flour
2 cups wheat flour
1 cabbage, grated
2 carrots, grated
1 green capsicum, finely chopped
3 tsp salt
2 tsp black pepper powder
200g Indian cheese
5 tbsp grated Mozzarella cheese
1 small onion, finely chopped
2 tbsp butter
Water for steaming
2 green cardamoms
1 black cardamom
1 tsp garam masala powder
Step 1: Mix together the white flour and wheat flour. Make a firm dough using water. Cover and set aside for 30 minutes.
Step 2: Mix together the grated cabbage, carrots, green capsicum in a bowl. Add 1 tsp salt, and 1 tsp black pepper powder. Mix well.
Step 3: Heat 1 tsp butter in a pan. Add the veggies. Stir-fry for 2 minutes. Drain out any excess water from the mixture. Set aside.
Step 4: Mix the Indian and Mozzarella cheese together in a bowl.
Step 5: Heat 1 tsp butter in a pan. Stir-fry the onions for a minute. Add the just above ingredients and sauté for a minute. Add 1 tsp salt and 1 tsp black pepper powder. Remove from flame and set aside.
Step 6: Make small balls of the dough and roll them out into small circular shapes. Pat a layer of butter on them.
Step 7: For the veggies momos, make indents in the circular shapes in four corners, so that they are in the shape of flaps and add the veggies filling in the centre. Close the top by fold the flaps together like a carton box.
Step 8: For the cheese momos, add the double cheese filling in the centre and close the top by folding from the sides like an envelope.
Step 9: Boil water in a large pan. Add 1 tsp salt, green cardamoms, black cardamoms, cloves, garam masala powder.
Step 10: Put a perforated, flat vessel on top of the pan. Place the made veggies and cheese momos in it. Cover with a lid and let it steam on high flame for about 20 minutes.
Step 11: Check when it is done. The colour of the dough would change in appearance and it would be swollen from the original shape. Sprinkle some cumin powder. Serve immediately with sauce or chutney!
Makes 1 large bowl
6 tomatoes, made to a paste
4 tbsp Schezwan sauce
1 tsp salt
2 tbsp oil
2 tbsp water
Step 1: Heat oil in a pan. Add the tomato paste. Stir-fry till it has a thick consistency.
Step 2: Add salt and Schezwan sauce (check out the link for the recipe). Mix well. Check seasoning.
Step 3: Add water to get a medium consistency. Serve with momos! You may even store it for later use.