When we hear the name momos, wow, sounds like a Thai food. We all remember Dilli Haat momos, we had them always so yummy, never thought It can be made at home. It’s easy and convenient, all the ingredients found at home. And can be steamed easily in our pressure cookers with idli pan or a simple steel or aluminium container (that can be placed inside cooker).
Ingredients for cover:
- 1 cup maida (APF)
- 1 tsp oil
- 1/4 tsp salt
- 2-3 tbsp water for making dough or as required
Ingredients for filling:
- 1 Spring onion
- 3-4 cloves Finely chopped garlic
- 1/4 cup Chopped beans
- 1/2 cup Chopped capsicum
- 1/2 cup Chopped cabbage
- 1/2 cup chopped carrots
- 1 tsp soy sauce
- 1/2 tsp black pepper
- salt as required
Preparing cover of momos
- Take maida, oil, salt in a bowl and by adding water, knead it into a tight dough
- Cover it with a damp cloth and leave it for 30 min.
Preparing the momos filling
- Take oil in a pan. Add finely chopped garlic and sauté it for 5 seconds.
- Add onions and after 20 seconds add all the other vegetables and sauté them on high flame for 30 seconds or till they look golden, they should remain crisp.
- Add soy sauce, black pepper and salt.
- Make very small balls of the dough and start rolling them on a lightly dusted board to a circle of 2-3 inch diameter (no hard and fast rule)
- the circle should be thin from edges and thick from center.
- Add 1-2 tsp vegetable and start pleating from one side.
- Start folding and forming the pleats one by one, towards the end, join the pleats in the center.
- Make all the momos in the same manner and cover them with a moist cloth till you are ready to steam them
- Heat water in a steamer or pressure cooker and let it boil
- In a greased steamer pans or idli moulds, keep the momos leaving space between them so they don’t touch each other. (We can also use flat steel or aluminum container that can fit inside the cooker and keep a stand underneath it so that momos are kept above water level)
- Steam momos for 5-6 min (don’t over steam them as they can become dry and dense)
- The steaming time varies upon thickness of momos covers.
- Indication: when you touch momos they should not be sticky and should have a transparent look.
- Momos are ready, you can serve them with spicy schezwan sauce or chilli tomato garlic chutney.