Chilli Momos | How to make Momos
Nepalese Cuisine
Momo or chilli momos is an East and South Asian dish. It is made of a water dough and flour. White flour is generally preferred. A little yeast or baking soda can be added to give a more doughy texture. The fillings may include meat, vegetables, cheese, corn etc.
Ingredients
- 6 clove garlic - 4 cl
- 0.5 tbsp Lemon juice - 1
- 0.5 tbsp soya sauce
- 0.5 tbsp ketchup
- 3 cups Water
- 1 green bell pepper
- 1/4 cup savoy cabbage
- 1/2 tbsp vinegar
- 1 cup Brown Bread
- 2 Onions
- 0.5 cup Green Onion -100 grams
- 0.5 pepper Capsicum
- 1 tbsp Green Chilies
- 8 Dry red chillies
- 1 cups Olive Oil
- 0.25 tsp salt
Instructions
- 1
In a bowl take 1/2 cup of maida (flour).
- 2
Slowly add water and knead to soft dough.
- 3
You may need 1/4 cup of water to form a dough.
- 4
Cover the dough with a damp cloth and let it rest for 15 mins.
- 5
Stuffing for momo: For that add 1/2 medium diced onion , 1/4 medium capsicum diced and 5 garlic cloves. Chop these to super fine.
- 6
Transfer the chopped vegetables to a cotton cloth , to this add grated cabbage.
- 7
Squeeze excess of water.
- 8
The vegetable stock prepared can be used for soup or any gravy.
- 9
Transfer vegetables to a bowl and cover with a cloth. Set aside and let it rest for 10 mins.
- 10
Now take the dough and divide into roundles . It should be bigger than the roundles we make for chapatti.
- 11
Dust some flour on working surface. Roll into a sheet , the sheet shouldn’t be very thin it should be slightly thicker than the sheet we make for chapatti.
- 12
Now with the help of any sharp cookie cutter or bowl cut the sheet into round circles(not too big). Cover the circles with a cloth so that it shouldn’t get dry.
- 13
Now take another sheet and cut into big circles.
- 14
Grease the momo pan with oil and keep aside.
- 15
Now take the vegetable mixture add salt as per taste mix well.
- 16
Will take three circular small disc on the surface. Arrange the horizontally making sure the ends are over lapped.
- 17
Now add the vegetable stuffing a bit on all the three disc.
- 18
Fold them making sure the edges are intact.
- 19
Roll them. So rose momo is ready. Repeat Similar process for the larger momos
- 20
Now take all the momo prepared in the pan and steam for 5-6 min.
- 21
To steam momo take fill the other momo pan with warm water till half brim, place the pot over it. Cover the lid and let steam. After 5 mins our momo are half done. Take half of the momo and keep remaining to steam further for another 5 min. So now after 5 mins our *STEAM MOMO* is ready.
- 22
*For FRY MOMO FRY* :Take oil for frying in a pan
- 23
Fry the half steam momo from both the sides at medium flame until golden brown.
- 24
For chilli momos : In another wide pan take 2 Tbspn of oil ,let it heat. The entire process from now on will be at high flame. Now add 1 Tbspn of chopped garlic and fry for 30 sec at high flame. Now add 1 Tbspn of chopped green chillies , fry for 30 sec.
- 25
Add chopped spring onion and fry for another 1 min. Next will add diced capsicum 1/4 cup and fry for another minute. Add salt as required , mix well and now it’s time to add sauces. Vinegar and soy sauce 1/2 Tbspn each, Red chilly /green chilly sauce 1 Tbspn, 2 Tbspn of tomato ketchup. Mix well
- 26
Now add fried momo. Fry at high flame for a min. Now turn off the flame.
- 27
Sprinkle some spring onion on top and serve.
- 28
For MOMO CHUTNEY: To make momo chutney, in a pot take water. Let the water get warm and then add tomatoes and red chillies . Boil for 10 mins and turn off the flame. Once it’s cool peel the tomatoes . In a pan, fry chopped garlic in oil for 30 sec and add chopped onion, again fry for 1 min. Add boiled tomatoes and red chillies. Add 1/4 Tbsp each of salt and sugar. Mix well. Cover and cook for 5 min.
- 29
Transfer them into blender/mixer , add 1/2 Tbspn lemon juice and blend to a fine paste.
- 30
Serve momos with momo chutney.
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