Veg Momos
Ingredients: 1 cup flour, 1 tsp oil, salt as per taste.
- For Filling: 2 tsp oil, 1 onion finely chopped, 6 mushrooms finely chopped, 1 tsp ginger-garlic paste, 2 green chilies finely chopped, 1 big carrot grated, 1 small piece of cabbage finely chopped, salt as per taste and 1 tsp black pepper powder.
- Red Hot Sauce: 4-5 whole dried Kashmiri red chilies, 6-8 cloves garlic, 1 tsp whole coriander, 1 tsp cumin seeds, 1 tsp oil, salt according to taste, 1 tsp sugar, 3 tbsp vinegar, 1 tsp soy sauce.
Method:
Sieve the flour along with salt. Add oil and add some water and knead it like a hard puri.
For the filling, add chopped onion in hot oil and fry. Add mushrooms and cook for two minutes. Add carrots, green chilies and ginger-garlic paste, cabbage and mix. Stir and fry for 3 minutes on high flame. Add salt and black pepper. Remove from flame and keep aside.
Make small balls of kneaded flour and roll them thinly to make them round. Place 1 teaspoon of filling. Fold the edges lightly and join them in the middle. Make Momos in a flat shape like kachori. Place the Momos in a greased steamer and put them in a pressure cooker by adding two cups of water and cook for 3-4 minutes (without letting the pressure cooker whistle). Take out and spread on a plate. Dry both sides under a fan. These Momos can be steamed or baked in an oven at 200 degrees centigrade for five minutes until the edges turn golden.
For the sauce, grind the soaked red chilies along with water and all other ingredients. Serve with sauce.
