Momos

MOMOS

Serves: 14-16 momos

Ingredients: 

1 cup maida

1/2 tsp oil

1/4 tsp salt

2-3 tsp water for kneading

For stuffing:

1/4 cup chopped or shredded cabbage

1/2 cup grated carrot

1/3 cup chopped french beans

1/4 cup chopped capsicum

1 chopped onion

2 small size spring onion

3-4 garlic chopped

1.5 tsp soya sauce

1/2 tsp black pepper

1 tsp oil

Salt according to taste

Method:

Kneading:

1.  Take Maida, Salt & oil in a bowl and mix it. Add water in parts & knead it. 
2.  Cover and keep aside for 30 minutes.

Stuffing:

1.  For Stuffing, Heat oil. Add garlic. Fry till garlic starts changing color. 
2.  Add onion & saute for 10-15 seconds. 
3.  Now add all veggies one by one and keep stirring.
4.  Increase flame and fry for atleast 8-10 minutes till all the veggies starts to turn golden in color.
5.  Add soya sauce, salt & pepper.
6.  Add spring onion & stir fry for a minute and close the gas.

Shaping & Filling the Momos:

1.  Now divide the dough in 15 parts. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
2. Try to get the edges to be thin and the center to be thick.
3. Place 1 or 2 tsp of vegetable stuffing in the center.
4. Now, lift one side of the edge and start pleating, start folding and forming the pleats one by one. towards the end, join the pleats in the center.
5. Prepare all momos this way and keep them covered under a moist napkin till you are ready to steam them.
6. Heat water in a kadhai. let the water come to a boil.
7. In a greased strainer, place the momos keeping space between them so that they don't touch each other & steam momos for 5-6 minutes.
8. when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.
9. Serve vegetable momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. Momos go very well with a spicy sauce.

Note: 

1. Don't overdo the steaming, as the dough becomes dense and dry.
2. The steaming time may vary upon the thickness of momos' cover.