Veg momos with momo chutney
Steamed dumplings from the Himalayas that became street food all over North India: a thin maida wrapper around cabbage, carrot, onion, garlic and ginger, with a fiery tomato-chilli momo chutney for dipping. Many families make them at home on weekends; chicken, paneer and fried momos are made the same way.
- 1 h 45Time
- 1 h 12Hands-on
- 4Portions
- 11 gprotein per portion
- 430kcal per portion
Ingredients for 4 portions
- 300 gMaida
- ≈ 160 mlWater, for the dough
- 2 tspRefined oil, for the dough and steamer
- to tasteSalt
- 300 gWhite cabbage, very finely chopped
- 2Carrots, finely grated
- 1Onion, finely chopped
- 3Spring onions, finely chopped
- 6 clovesGarlic, finely chopped, for the filling
- 15 gGinger, finely chopped
- 2 tbspRefined oil, for the filling
- 1 tbspSoy sauce
- 3 mlBlack pepper, freshly ground
- 3Tomatoes
- 8Dried red chillies
- 4 clovesGarlic, for the chutney
- 1 tspVinegar
- 3 mlSugar
Method
- Mix the maida with a pinch of salt and half the oil for the dough. Add the water a little at a time and knead into a firm, smooth dough. Cover.
- Let the dough rest for 30 minutes.
- Meanwhile, make the filling: heat the oil for the filling in a kadai on a high flame and sauté the garlic, ginger and onion for a minute. Add the cabbage and carrot and toss for 2–3 minutes so they stay crunchy. Stir in the soy sauce, pepper, spring onion and a little salt, and spread the filling on a plate to cool.
- Make the chutney: boil the tomatoes and dried red chillies in a little water for 5 minutes. Peel the tomatoes and grind them with the chillies, the garlic for the chutney, vinegar, sugar and salt into a smooth, fiery chutney.
- Knead the dough again and divide it into about 32 small balls. Roll each into a thin 8 cm round with thinner edges. Put a teaspoon of filling in the middle and pleat into a half-moon or a round pouch. Keep them covered.
- Bring water to the boil in a steamer or idli cooker and brush the plates with the rest of the oil. Arrange the momos without touching and steam on a high flame for 10–12 minutes, until the wrappers look glossy and are no longer sticky. Steam in two batches.
- Serve the momos hot with the chutney.
