Vegetarian Momos/ Tibetan Momos
Tibetan momos were on the list of member's choice recipes for this month's blogging marathon. I lapped up the dish as one of the recipe to be made at home. A couple of months ago, when I checked with DH about making these at home, he gave a hum ho response like he didnt care much about the humble momos. I dropped the idea until I saw him enjoying the same at the food court at our local mall. So much so, that he indulged himself with different flavors, chatting with the vendor asking him the origin and other details.
Back then I decided, I will make it at home. The pictures for the momos that I made are done using whole wheat flour, but when you make them using maida / apf they look a lot more attractive.
for outer covering
2 cups APF/ Whole wheat flour
2 tspn oil
1 tspn salt
1 cup grated cabbage
1 cup grated carrots
1 spring onion finely chopped with greens
1 tspn ginger garlic paste
2 tspn schezwan sauce / 2 tspn paprika
1 tspn soy sauce
1 tspn vinegar
1 tspn oil
salt to taste
1) In a large basin, mix the flour, oil, salt. Add water little at a time, to make a soft pliable dough. Cover and keep it refrigerated until use
2) In a pan, add oil. Add the ginger garlic paste, chopped onions. Saute until the onions are soft
3) Next add the cabbage and carrots. Saute until the water is evaporated.
4) Next add the sauces, salt, vinegar and paprika.
5) Remove this mixture and set aside.
) Make small balls of the dough and roll them out like puris. Place a spoonful of the cabbage mixture in the middle. Fold up to make a pocket or to the shape of gujiyas. as you like.
7) In a steamer (Idli/ Dhokla or momo), add water as per the container's design. Let it come to a boil and reduce the flame.
8) Place the momos on oiled base and steam for 7to8 min.
9) Serve with tomato ketchup, schezwan sauce or dip of your choice.