Veg momos ( Indian street style )

Momos are a type of dumpling popular in Nepal, Tibet, and parts of India. They can be steamed or fried and are usually filled with vegetables, chicken, or pork. Here’s a simple recipe for steamed vegetable momos:

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Ingredients for Momos

For the dough:

• 2 cups all-purpose flour (plus extra for dusting)
• ½ tsp salt
• ¾ cup water (more or less, as needed)
• 1 tbsp oil (optional, for softness)

For the filling:

• 1 ½ cups finely chopped cabbage
• 1 medium carrot, grated
• ½ cup finely chopped onions
• 2-3 cloves garlic, minced
• 1-2 green chilies, chopped (optional)
• 1 tsp ginger, grated
• 1 tbsp soy sauce
• 1 tsp sesame oil (optional)
• Salt to taste
• ½ tsp black pepper
• 1 tbsp oil (for sautéing)

For dipping sauce (optional):

• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp chili sauce or minced fresh chili
• 1 tsp sugar
• 1 garlic clove, minced
• ½ tsp sesame oil (optional)

Instructions:

Step 1: Make the dough

1. In a large bowl, mix the flour and salt. Gradually add water, kneading it into a smooth dough. The dough should be soft and pliable but not sticky.
2. Once the dough comes together, cover it with a damp cloth and let it rest for about 30 minutes.

Step 2: Prepare the filling

1. Heat 1 tbsp of oil in a pan over medium heat. Add the garlic, ginger, and chopped green chilies (if using) and sauté for about 30 seconds.
2. Add the onions and cook until softened, about 2-3 minutes.
3. Add the grated carrot and cabbage. Stir-fry for 4-5 minutes until the vegetables are slightly cooked but still crunchy.
4. Season with soy sauce, sesame oil (if using), black pepper, and salt. Taste and adjust the seasoning.
5. Remove from heat and let the filling cool down completely.

Step 3: Shape the momos

1. Divide the dough into small balls (about 12-15 balls).
2. Roll each ball into a thin circle (about 4-5 inches in diameter) using a rolling pin. Try to keep the edges thinner than the center.
3. Place a small spoonful of the vegetable filling in the center of each circle.
4. Fold the dough over the filling and pinch the edges together, creating pleats. You can shape them into half-moon or round dumplings.

Step 4: Steam the momos

1. Grease a steamer basket or line it with parchment paper to prevent sticking.
2. Place the momos in the steamer basket, ensuring they’re not touching each other.
3. Steam over boiling water for about 10-15 minutes, or until the momos are cooked through and the dough is no longer sticky.

Step 5: Make the dipping sauce (optional)

1. In a small bowl, combine the soy sauce, vinegar, chili sauce (or minced chili), sugar, and sesame oil (if using).
2. Stir well and set aside.

Step 6: Serve

1. Serve the steamed momos hot with the dipping sauce on the side.

Enjoy your delicious homemade vegetable momos! If you want to make non-vegetarian momos, you can substitute the vegetable filling with minced chicken or pork, adjusting the seasoning as desired.

Momos chutney

Momo chutney is an essential condiment served with momos (dumplings) in Nepal, Tibet, and parts of India. It adds a spicy, tangy, and flavorful kick that complements the soft and savory momos perfectly. There are different types of momo chutneys, but one of the most popular varieties is tomato-based with a blend of spices.

Here’s a simple recipe for momo chutney:

Ingredients:

• 3 medium tomatoes (or 1 cup canned tomatoes)
• 1-2 dried red chilies (adjust to your spice preference)
• 1-2 green chilies (optional, for added heat)
• 2-3 cloves garlic (optional, for extra flavor)
• 1 small piece of ginger (about 1-inch)
• 1 tbsp sesame seeds (optional, adds richness)
• 1 tbsp oil (vegetable or mustard oil)
• 1 tbsp vinegar (or lemon juice)
• 1 tsp sugar (optional, to balance acidity)
• Salt to taste
• ½ tsp cumin powder
• ½ tsp red chili powder (optional, for extra heat)
• Fresh cilantro (for garnish, optional)

Instructions:

Step 1: Roast the tomatoes and spices

1. Roast the tomatoes: Place the tomatoes on a hot skillet or pan. Roast them over medium heat until the skin blackens and peels away. Turn the tomatoes occasionally for even roasting (about 5-7 minutes). You can also char the tomatoes over a gas flame if you prefer a smokier flavor.
2. Once roasted, remove the tomatoes and let them cool. Peel off the skin and roughly chop the tomatoes.

Step 2: Prepare the chutney base

3. Toast the sesame seeds (optional): In the same pan, dry roast the sesame seeds over medium heat for 1-2 minutes until they start to pop. Set them aside.
4. Grind the spices: In a small blender or mortar and pestle, add the roasted tomatoes, dried red chilies, green chilies (if using), garlic, ginger, sesame seeds (optional), cumin powder, red chili powder (optional), vinegar (or lemon juice), and sugar.
5. Blend the chutney: Blend all the ingredients until smooth. If the chutney is too thick, you can add a little water to adjust the consistency. Taste and adjust seasoning—add salt to taste.

Step 3: Temper the chutney (optional, but adds flavor)

6. Heat the oil in a small pan over medium heat. Once hot, pour the tempering oil into the chutney mixture, which will add richness and depth of flavor. You can skip this step if you prefer a simpler chutney.

Step 4: Garnish and serve

7. Pour the chutney into a bowl, and garnish with fresh chopped cilantro if desired.

Serve the momo chutney alongside steamed or fried momos. It can also be stored in the refrigerator for a few days and used as a dip for other snacks or fried foods.

Tips:

• Adjust the heat: You can make the chutney milder or spicier depending on your preference. Use more or fewer chilies to control the heat level.
• Add smoked paprika for a deeper, smoky flavor if you like.
• Roast the garlic along with the tomatoes for a more robust taste.

Enjoy this tangy and spicy momo chutney with your momos!