Chilli Garlic momos

A tasty variety of momos to accompany you on a rainy day!

Course Appetizer

Cuisine Chinese

Keyword chilli garlic momos, momos, veg momos

Cook Time 15

Dough resting time 15

Total Time 30

Servings momos

Calories 84kcal

Ingredients

For the dough

2 cups All-purpose flour Maida
1 tsp oil any of your choice
½ tsp salt
Warm water As required

For the filling

2 tsp Oil any of your choice
1 tsp Garlic minced
¼ cup Carrot grated
1 cup Cabbage shredded
½ tsp salt
2 tsp corn starch 2 teaspoon of cornflour + 1 tablespoon of water

For the chilli garlic sauce

4 tsp oil
4 tsp garlic chopped
2 tsp schezwan chutney
1 tsp Green chilli sauce
1 tsp soya sauce
1 tsp vinegar
2 tsp tomato ketchup
spring onions finely chopped

Instructions

Preparing the dough

Add 2 cups of Maida flour to a bowl.
Add 1 teaspoon of oil and half a teaspoon of salt to that. Mix them well
Add warm water as per the requirement. Blend and knead the flour to a soft texture
Cover the dough bowl with a lid and let it rest for 15 minutes.

Cooking the filling

In a pan, add 2 teaspoons of oil.
To that, add 1 teaspoon of minced garlic.
Then add 1/4^th cup of grated carrots, 1 cup of shredded cabbage to the pan.
Saute on high flame for 2 minutes.
Add a ½ teaspoon of salt. Then add corn starch to the pan. Add it and mix all the ingredients well. Turn off the heat.

Stuffing the dough with filling

After keeping the kneaded dough at rest for 15 minutes, take it out.
Make them into small dough balls, dust them on either side with dry flour and roll them into small thin circular sheets.
Take each sheet and place the vegetable filling in a certain amount that it won't come out while folding the sheets.
Then fold the sheets in the “fold-and-pinch” method. Fold the sheet a little inside, and pinch the other two sides.
Repeat the folding till the sheet encloses the filling.
Fold the other sheets the same way, and keep them on the steamer. Cover the steamer and let the momos steam cook for 10-12 minutes on a high flame. Wait till the momos attain a glazy shiny look.

Stir-frying the momos

After the momos are steamed, take them out and let them cool.
Meanwhile, in a pan, pour 4 tablespoons of oil.
To that, add 4 teaspoons of chopped garlic and fry for a few seconds.
Then add 2 teaspoons of Schezwan chutney, 1 teaspoon of green chilli sauce,1 teaspoon of soy sauce and 1 tea spoon of vinegar. Sauté them well.
Finally, add 2 teaspoons of tomato ketchup to the pan. Blend all the ingredients well and bring them to a saucy texture.
Place the steamed momos in the gravy and coat them well with the sauce on both sides. Slightly stir fry the momos in the gravy, garnish with spring onions and serve them spicy and hot!

Notes

To set the steamer, pour water to fill 1/4^th of the cooker. Above that, place the momos steamer and put on a butter paper or cabbage leaves to place the filled dough. This steaming is referred to as the Wok technique. We can also use general steamers that we have in our homes

Nutrition