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| Veg Momo Recipe |
Veg Momo is one of the most popular Tibetan recipes. And nowadays it is famous all over India especially in the northern part of India. Different cities have their own recipes.
Very few people like boiled / steamed momo, and very few people like fried and the rest prefer baked momo. Here I will share the Steamed Momo recipe. Soon I will share the fried momo recipe on this blog. Let's get started.
EQUIPMENT
. Frying Pan
. Steam Cooker
INGREDIENTS
. 1 cup chopped cabbage
. 2 tablespoons onion paste
. 2 cloves garlic cloves
. 1/4 Tablespoon salt
. 1/2 tablespoon ginger
. 1.5 tablespoons vegetable oil
. 1 pc chopped chilli
. 6 cups of carrots
Flour
. 3/4 cup wheat flour
. 1/4 Tablespoon salt
. 1/2 Tablespoons vegetable oil
.1 cup water
Chutney
. 2 pc tomatoes
. 1 tablespoon sugar
. 6 pc red chilli
. 2 tablespoons garlic paste
. 1 tablespoon pepper
. 1/4 Tablespoon salt
INSTRUCTIONS
1. First, we will make the sot and then we will make the flour. Place the vegetable oil in the pan for frying and turn on the oven. Let it heat up for 3-5 minutes. Then add ginger, garlic paste and chilli one by one. Stir it for 30 seconds. Add the chopped carrots and cabbage in it over high heat and stir again with a spatula. Now add onion and salt to taste. Mix again and cover with a lid. Set aside until cool.
2. To make the flour take wheat flour in a bowl and slowly add water and knead it until soft and smooth. If necessary, beat it again with more water. Grease the flour with oil using a small oil brush. Set aside for 10 minutes.
3. Cut the dough into small pieces and give it a round shape. Give some oil to hand if necessary. Flatten the small balls by pressing them on the palate. You can use a rolling pin for the same. Now take 1 tablespoon stuffing. Place it in the middle and press with the finger while making plates on the edges. Now seal the plates by pressing them together. Do the same for the rest of Momo.
4. Now heat the steam cooker, put the momos inside it. Make sure there is enough space between the waxes. Place the momos inside the steam cooker for 10 minutes until the outer skin of the momos becomes shiny.
5. Now take the tomato to make the sauce and remove the top and buttocks and put it in a saucepan. Cut the red pepper in half and remove the seeds. Pour water and simmer on medium heat for 10 minutes.
6. Now strain the water and set aside to cool. Cut it into tomatoes and place in a grinder. Let it be smooth. Now take tomato puree in a bowl, add chilli and 1 tablespoon sugar, 1 pinch salt, 2 teaspoons finely chopped ginger and 1 teaspoon black pepper. Mix a little with a spoon. The sauce is ready. It can be stored up to 1 week.
7. Momo and chutney are ready to serve. Here are a few things to keep in mind: 1. If you can't smear it well, Momo won't taste very good. It will be difficult to chew 2. If you keep the momos on the plate inside the oven for a long time, it will lose its taste. Cold Momo doesn't really make anyone happy. So steam them before serving 3. The sauce can be stored in the fridge for up to 1 week, but if you make it using warm tomatoes, it cannot be stored for that long. It will be spoiled in 3 days.
Also Read: Mutton Biryani Recipe
Momos are made up of ?
Momos are a type of popular dumpling in Nepal, Sikkim and Tibet. Momo is made with ordinary flour and water flour. White flour is usually preferred, and sometimes a little yeast or baking soda is added to give the finished product a more ‘smooth’ texture.
How to eat momo?
The Momo is served hot as it is cooked. Tibetans eat their momo with hot dipping sauce made with lots of spicy red pepper, tomato and garlic. Soy can be served with dumplings. Indian pickles or flavors are also sometimes given.
How many calories are in one plate of momo?
A plate of Steamed Chicken Momo has 390 calories and a plate of Fried Chicken Momo has 1200 calories. One plate of fried chicken momo covers half of your daily caloric needs.
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