Desi Fiesta

Momos ( Veg) with Dipping Sauce – Nepali style

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As you all know we are doing A-Z theme for this months blogging marathon we have successfully completes 2 weeks and entering our third week am so happy that am a part of this encouraging  group. So for today letter M i have chosen an nepali or tibet or bhutan   street food and a  nutritious one 🙂 . So M for Momos with dipping sauce under street food theme.

This stuffed dumpling preparation is one of the most popular dishes in Nepal/ Tibet / Bhutan. This momos are fully veggie and so makes it an delicious choice of snack for vegetarians. They are super juicy and delicious and i have tried the nepali version of momos 🙂 . I loved these yummy momos and with the dip it just tasted so yumm 🙂

Ingredients


For wrapper

Maida  – 1 cup
salt to taste
water as neaded to make a soft dough

For Filling


Cabbage (grated) – 1 cup
carrot (grated) – 1/2 cup
Onion (chopped) – 1/4 cup
Tofu/ paneer – 1/2 cup ( i used soft tofu crumbled)
Oil – 2 tbsp
Coriander leaves – 2 tbsp
Soya sauce – 1tbsp
Vinegar – 1 tbsp
Salt to taste
Green chilli – 1 No (chopped)
Pepper pd – 1/4 tsp
Ginger garlic paste – 1 tsp
Spring onion greens- 2 tbsp ( chopped )

For sauce

Oil – 1 tbsp
2 tomato,  2 green chilli -pureed
Ginger garlic paste – 1/4 tsp
Onion – 2 tbsp ( chopped)
Paprika – 1/ 4 tsp
Red chilli pd – 1/4 tsp ( if you like spicy you can add more)
Salt to tatse
Vinegar – 1 tsp
Soya sauce – 1 tsp 

Method

  • In a bowl mix in maida , salt and knead them with the help of required amount of water till the dough comes together and knead a soft dough.
  • Now rest the dough for 1/2 hour and them give it a knead  to make it nice and smooth.



To make Filling

  • In pan heat oil add carrot,ginger garlic paste , green chilli saute them.
  • Then add the crumbled tofu, pepper pd, paprika pd, red chilli pd, spring onion saute a for a while.
  • Add soya sauce, vinegar, salt , chopped coriander leaves and mix them well
  • Filling is ready !!

To proceed 

  • Divide the dough in to small lemon sized equal balls 
  • Flatten each ball using your palm .
  • Use a rolling pin to roll out each flattened circle into a wrapper or use you hands.
  • It is essential that the middle portion of the wrapper dough must be slightly thicker than the edges .
  • Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
  • Continue till the wrapper is a bit thinner in the edge .
  • Repeat with the remaining dough balls.
  • Keep the flattened wrappers covered.
  • Take a wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
  • There are many ways to shape the momos  you can pinch  both the sides of the dough and make pleating in the one side sticky it to the other  side.
  • Now arrange them in a steamer or idli stand and steam them for 10 – 15 mins 

To make sauce

  • In a pan heat oil add ginger garlic paste , onion and saute till transparent
  • Now add the tomato puree and cook them till they leave out oil in the sides
  • Add red chilli pd, salt, paprika , vinegar and soya sauce .
  • Mix them well and cook for 2 mins .
  • Serve as a dip for steamed Momos.

Tips
  • Make the wrapper thin and not too thick.
  • After you steam the dumpling you can see that the wrapper turns transparent and you can see that they are well cooked.
  • If you have a momos steamer  you can steam on them.
  • You can choose any veggie you like other than carrot and cabbage you have also use beetroot,beans (finely chopped) ..
  • You can skip onion , ginger garlic for jain version.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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