Momos are basically East and South Asian steamed filled dumplings. These delicious cuisine are native to region of Tibet as well as Ladakh and Northeast Indian regions. Not only this, but momos are the go-to street food found in every nook and corner. Here, the recipe proudly dictates a tasty alternative that will satisfy taste buds but not at the cost of their authentic flavour.!
|1 cup Wheat Flour,|
|1 cup All Purpose Flour|
|Onions, Spring Or Scallions (Includes Tops And Bulb), Raw|
|1 tsp Ginger, Ground|
|1 tsp Garlic Raw and garlic powder|
|1 oz Chilli Vegetable|
|Peanuts, All Types Raw|
|1 tbsp Sesame Seeds|
|Tomatoes, Red, Ripe Raw|
|1 tsp vegan chicken broth powder
Carbohydrate: 80 g
Calcium: 96 mg
Dietary Fiber: 6.3g
- Soak and boil soy nugget
- grind them in a mixer.
- Take red chillis with stalk trimmed off
- boil them for half and hour to use them for chutney.
Dough preparation: Knead the dough of wheat and maida flour
Prepare the stuffing : Chop scallions, spring onions, ginger, add garlic powder/chopped garlic, add vegan chicken broth and then add sesame oil (optional)
Chatney preparation : Take the trimmed off red chillies, soaked garlic and put them in a grinder along with sesame seeds, peanuts, tomatoes, and in order to balance add salt and sugar
Shaping the dough : Roll each dough ball into a thin circle of about 3 inches diameter. The edges have to be thin and the center has to be thick.
Pleat the dough : Place 2 to 3 teaspoons of vegetable stuffing in the center with boiled and ground soy nuggets. Lift one side of the edge and start pleating
Steam the momos : Heat around 2 cups of water in a steamer or in an electric cooker/ pressure cooker. Steam for 5 to 6 minutes. Serve the steamy hot momos with Chutney!