My version of momos with a combination of Asian and north Indian flavour.The dough is steamed with cooked vegetable fillings. Whenever I make this recipe it always gets a good response, may it be at a temple community or some small party events, people eat and come again asking for more !
2 cups all-purpose flour
1/2 cup shredded cabbage
1/2 cup shredded carrots
1 cup finely chopped cauliflower
1/2 cup finely chopped spinach
1 cup crumbled soft tofu
1/2 cup finely chopped cilantro
2 teaspoons dark thick soy sauce
2 teaspoons chilli sauce
1 tablespoon tomato ketchup
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons sugar
2 tablespoon of sesame oil (optional just for the kick flavour of sesame)
or 1 tablespoon use regular oil
Please check (Measurements)
Process: Heat oil in a non-stick pan. Add all the vegetables and stir fry just for 2-3 minutes on high heat . Reduce the heat to medium and add the tofu, spinach, and cilantro. Add all the spices and sauces. Cover the lid and cook on medium heat for 3-4 minutes.
Add all the spices and sauces. Cover the lid and cook on medium heat for 3-4 minutes.
Keep it aside to cool down.
Make a soft dough by gradually adding warm water to the flour with a teaspoon of salt and little oil. Once the dough is ready and the mixture has cool down make equal portions of balls from the dough.
Roll into a circular shape with a help of a rolling pin to nearly the size of your palm. Take a tablespoon of filling and put it in the center of the dough. Press the filling and close the corners of the dough by pinching them evenly in a circular motion.
For steaming the momos, I use electrical cooker and sometimes idli maker. Any steamer works great. All you need to do is grease the surface on which you are placing the momos and cover with a lid allowing them to steam for 10 minutes. The change in the color and texture will make you know that the momos are cooked.
For the above quantity of momos I used 2 cups of water.
Serve with hot tomato ginger chutney or hummus