Veg Momos With Spicy And Tangy Chutney
Momo is a type of East and South Asian steam-filled dumpling, popular across the Indian subcontinent and South Asia border. Momos are native to most of Asia( Southwest Chinese region of Tibet, Bhutan, Nepal, North Indian regions of Ladakh, Northeast Indian regions of Sikkim, Assam and Arunachal Pradesh, and the East Indian region of Darjeeling).
Servings: 60 yield(s)
Prep Time: 90 mins
Cook Time: 20 mins
Total Time: 110 mins
Ingredients
    For Momo dough
  • 750 g Maida or All Purpose Flour
  • 3 tbsp Cooking oil
  • 1.75 tsp Salt (add salt as per your taste)
  • 2 cup Luke warm water (add as per consistency)
    • For Momo Stuffing
  • 1 1/2 qt Small cabbage (Shredd the cabbage)
  • 1 qt Large Carrot (Grated)
  • 2 qt Green Capsicum (Finely Chopped)
  • 4 qt Onions (Finely Chopped)
  • 1 cup Spring Onions (Finely Chopped)
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 2 tsp Momo Masala
    • For Momo Chutney
  • 100 g Peanuts
  • 50 g White Sesame Seeds
  • 8 qt Medium Red Tomatoes
  • 2 qt Green Chillies
  • 1/2 tsp Grated ginger
  • 1/2 tsp Red chilli Powder
  • 2 tsp Momo Masala
  • 1 tsp Salt
  • 1 tsp Lemon Juice
  • 1 qt Onion paste
  • 1 tsp Garlic paste
    • For Homemade Momo Masala
  • 1 tbsp Whole Black Pepper
  • 12 qt Green Cardomom
  • 12 qt Cloves
  • 3-4 qt Medium Bay Leaves
  • 1 tbsp Black Mustard Seeds
  • 4-5 qt Broken Cinnamon Sticks
  • 4 qt Dry Red Chilies
  • 1 qt Medium Size Nutmeg
  • 1 tbsp Fenugreek Seeds
  • 2 tbsp Coriander Seeds
  • 2 tbsp Cumin Seeds
  • 1 tsp Dry Ginger Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
Instructions
    For Making momo dough
  1. In a mixing bowl add 750 grams all-purpose flour i.e maida, 3 tbsp cooking oil and 2 1/4 tsp salt
  2. Add approx 2 cups of lukewarm water and knead it to make a soft dough and keep it aside for 20-25 minutes.
    3. For Momo Stuffing
  3. In a mixing bowl add shredded cabbage, carrot, finely chopped capsicum, onions, and spring onions.
  4. Add Salt, Black pepper powder, Momo Masala, Garam Masala Powder and mix all properly.
    5. For Momo Chutney
  5. In an aluminum kadhai or a round bottom pan dry roast peanuts and white sesame seeds. Keep it aside to cool down
  6. Grind them with tomatoes, green chilies, ginger in a mixer grinder.
  7. Heat oil in a kadhai for 30 seconds and add some dry red chilies,onion-garlic paste, and the blended mixture.
  8. Add salt, red chili powder, momo masala to taste, and cook it for some time till oil leaves the chutney. Let it cool down then add 1 tsp lemon juice in it.
  9. Pour it into a serving bowl and add 1 tbsp schezwan sauce into this chutney to make it more tangy and spicy. Serve it with fresh hot momos...
    10. For the Main Dish
  10. Take a small amount of dough and roll it into medium thin roti like shape
  11. Add 1 tbsp momo stuffing into it and give the required shape to the momo by sticking water to sides.
  12. Prepare all the momos like in steps 1 and 2
  13. Take an idli steamer and add water into it till the marked line
  14. Apply Oil on the mold of idli steamer and keep the prepared momos in it and cook it for 15-20 minutes on medium flame.
  15. Your Veg Momos are ready. Serve it with tangy and spicy momo chutney
    16. Homemade Momo Masala
  16. Take a round bottom non stick pan
  17. Add all the whole spices in it and dry roast them till they become brown in color
  18. Let them cool down and then grind them into fine powder
  19. Mix 1 tsp each of salt,turmeric powder and dry ginger powder into it.
  20. Mix all well and store in air tight glass container.
Recipe Notes

https://youtu.be/jcTqpAYc-rY