Vegetarian Momos

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Summer vacations meant family trips to the hill stations, strolling at Mall Road and eating momos and maggi. Eating momos at different local vendors was quintessential to any trip to the the hills, until recently when momos are becoming a rage in different parts of India. It is becoming everyones favorite especially with the crazy concoctions available now. Its wonderful to gorge on these during the rains.

With the arrival of monsoon in Bangalore and a nip in the air, I decided to make momos at home. I was intimated by the meticulous task that would lie ahead of me but somewhat knew that once the rhythm was set, these mini wonders would be ready in no time. They are so simple yet so satisfying. It hits every note – fresh veggies and overwhelming flavors is comforting.

I love the basic vegetarian flavor. The shreds of cabbage, the sweetness from onion, the crunch from the carrots and the freshness from the ginger, all combine well to create something yummy. The whole process of making the stuffing, filling and folding is therapeutic. You can take inspiration  from different places, cuisines, then play with your imagination and create flavors which your family enjoys. Don’t forget to make a tangy, spicy dipping sauce that makes the momos all the more addictive that you can’t stop with just one.

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RECIPE

INGREDIENTS: (makes 16-18 pieces)

For the filling:

  • 1/2 cabbage, finely chopped
  • 1 large carrot, finely chopped
  • 1 large onion, finely chopped
  • 1/2 tsp ginger, grated
  • 6 cloves of garlic, finely chopped
  • 2 tsp soya sauce
  • 1 1/2 tsp red chili sauce
  • 2 tbsp olive oil
  • salt, to taste
  • freshly grounded black pepper, to taste

For the wrappers:

  • 1 1/4 cup all purpose flour
  • 1 tsp salt
  • 2 tsp oil
  • 6 tbsp water, for kneading

For the dipping sauce:

  • 5 dried red chilis
  • 5 cloves of garlic
  • 2 tbsp of white vinegar
  • 2 tsp sugar
  • 1/2 tbsp cornflour
  • 3 tbsp water
  • 1 tbsp olive oil
  • salt, to taste

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METHOD:

For filling:

  • In a saucepan heat the olive oil and once it is hot add the garlic and sauté for a minute.
  • Add the finely chopped onions and sauté until its translucent and soft. Add in the grated ginger and sauté too.
  • Next we need to add the finely chopped carrots and cabbage and sauté on high heat for a couple of minutes.
  • Add salt, soya sauce, red chili sauce and freshly grounded black pepper and mix it well. Cook the mixture on low heat for a minute.
  • Take it off the heat and allow it to cool at room temperature.

For the wrappers:

  • Meanwhile mix all the ingredients for the wrapper in a bowl and knead it well until the dough is soft and all the ingredients are well incorporated.
  • Take a small portion of the dough and roll it to form thin circles, about 2 – 3 inch in diameter, on a lightly flour dusted board.
  • The edges should be thin and the center should be relatively thick. Make the wrappers and keep aside.
  • Take small portions of the filling and place it at the center of the wrapper.
  • Lift one side and start pleating it slowly. Once pleated, take the top of the pleats and slightly twist it and join it in the center.
  • Keep making the momos. Cover the pleated momos using a damp clothe to avoid the momos from becoming dry.
  • Fill the steamer with water, place the momos on the steamer tray (the momos shouldn’t touch each other on the tray.
  • Cover the lid and allow it to cook using steam for 7 – 8 minutes. The momos should now be transparent and not sticky. This means its done.

For the dipping sauce:

  • Take water in a saucepan and bring it rolling boil. Take it off from the heat and add the dried red chilis into it.
  • Let it soak for 20 minutes.
  • In a blender add garlic cloves, soaked red chilis, a tbsp of the soaking liquid, vinegar, salt and sugar and blend it until its completely blended.
  • Take a saucepan and heat the oil. Once heated add the blended chili mixture and allow the flavor to be infused properly. This will take around 3 – 4 minutes.
  • Mix cornflour and water in a bowl. Make sure there is no lumps.
  • Add this cornflour to the above heating mixture and keep stirring it for 2 – 3 minutes.
  • Take it off the heat, transfer the dipping sauce into a serving bowl to be served with steamed momos.

Enjoy..Monsoon is on its way!

 

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