Steamed Momos

Ingredients:
For the wrapper:
  1. All Purpose Flour ( Maida) – 2 cups
  2. Salt – ½ tsp or as required
  3. Oil – ½ tsp
  4. Water – as required
For the filling:
  1. Minced meat – 250 grams
  2. Onion – 1 medium size
  3. Ginger Garlic Paste – ¼ to ½ tbsp
  4. Bafat powder – ½ tsp
  5. Pepper powder – 1/8 tsp
  6. Red chilli sauce – ¾ tsp
  7. Soya sauce – ¾ tsp
  8. Salt – to taste
  9. Oil – 1 tbsp
For the chutney:
  1. Tomato – 1
  2. Garlic – 2 cloves
  3. Dry red chilli – 3-4
  4. Soya sauce – ½ tsp
  5. Sugar – ½ tsp
  6. Salt – to taste
  7. Water – ½ cup




Method:
For the filling:
  1. Wash the minced meat well, drain the water and keep aside.
  2. Chop the onion finely.
  3. In a non-stick wok heat oil. Fry the onion till it turns translucent.
  4. Add in the ginger garlic paste and mix well for about 30 seconds.
  5. Add in the minced meat and mix well.
  6. Add in the pepper powder and bafat powder and cook on low flame till the minced meat is almost cooked.
  7. Add in the red chilli sauce and soya sauce and mix well.
  8. Add salt as required. Mix well.
  9. Cook till minced meat is fully cooked.
For the chutney:
  1. Cut the tomato into big pieces.
  2. In a vessel, heat the water. Add in the tomato and dry red chilli and cook till the tomato gets soft. Let it cool.
  3. Transfer it to a mixer. Add in the garlic, soya sauce and sugar and grind to a paste.
  4. Add salt as required and grind again for some time.

For the wrapper:
  1. In a bowl, mix together the all purpose flour, salt, oil and water as required, and knead to form stiff dough.
  2. Cover and let stand for around 30 minutes.
  3. Knead well again before making the wrappers.
  4. Divide the dough into small balls and roll into thin sheets.
  5. Cut out small circles with the help of a small bowl and keep aside.
For making the momos:
  1. Take a wrapper and put about a tbsp of the filling in the centre.
  2. Seal the edges.
  3. Steam the momos for about 10-15 minutes or until the wrapper turns transparent.
  4. Serve hot with momos chutney.
Recipe by Chef Cheryl Lobo

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