MOMOS — VEG AND CHICKEN
(courtesy Prakash Kumar D, Executive Chef, The Woodrose Club by Brigade)
INGREDIENTS
All-purpose Flour (Maida) 1 cup
Vegetarian Filling
(Mix all ingredients thoroughly)
Cabbage 2 tbs (Chopped)
Carrot 2 tbs (Chopped) Coriander 2 tsp (Chopped)
Onions 2 tsp
(Chopped)
Ginger 1/3 tsp (Chopped)
Garlic 1 tsp (Chopped) Salt to taste
White pepper to taste Seasoning powder ½ tsp
Oil 1 tsp
Soya Sauce ½ tsp (thick)
Non-vegetarian Filling
(Mix all ingredients thoroughly)
Chicken 3 tbsp minced Onion 2 tsp (Chopped) Ginger 1/3 tsp (Chopped)
Garlic ½ tsp (Chopped)
Soya Sauce ½ tsp (thick)
Spring Onion 2 tsp (Chopped)
Coriander 1/3 tsp (Chopped)
Salt to taste
White pepper to taste Oil 1½ tsp
Fill adequate water in the steamer / Idli cooker and bring it to a boil.
For outer covering dough, in a bowl take one cup of all-purpose flour (maida), gradually add water, and knead it into a soft dough. Keep aside and allow it to rest for half an hour. Divide the dough into 20 equal parts and roll into smooth balls. With a rolling pin flatten each ball into 4-to5-inch diameter circles, ensuring that the edges are rolled thinner than the center. Use
all-purpose flour for dusting while rolling.
Put a tablespoon of stuffing in the center and wrap the outer covering, seal the edges by using your thumb and index finger and pinching so that it sticks together. Place the momos in the steamer and cook for
about 10-12 minutes.
Chutney Ingredients
Tomatoes 3 nos (medium size)
Onion 1 no (medium size) Coriander Powder ½ tsp Ground Nut 50 grams (mildly dry roasted)
Oil 2 tbsp
Salt to taste
garam masala powder, 1 tsp sesame seeds, roasted crushed peanuts, salt and 1 tsp lemon juice. Combine well
making sure all the spices are mixed well.
Squeeze and mix making sure the coriander leaves are squeezed well, further add water as required and begin to knead to make a soft dough.
Shape the dough to cylindrical shape greasing the hand with oil and steam the dough for 15-20 minutes.
Cool the dough completely and cut them into thick slices. Any shape as desired would do.
Deep fry or shallow fry this in hot oil. Stir occasionally till the wadi turns crisp and golden brown.