Cheese Momos Recipe:
Cheese Momos, a steamed or fricasseed dumpling stuffed with blended vegetables, is a delightful nibble nourishment delighted in in the Tibet locale. In the past few a long time, Momos have become exceptionally well known in other parts of India and you can effortlessly get ready at domestic by either steaming or profound broiling. The conventional recipe requires it to slow-cook by steaming and this recipe employments this procedure to keep them more beneficial and bona fide. Steps to cook Veggie lover Momos at domestic can be classified into three parts; 1) plan new vegetable stuffing, 2) tie the batter, fill the rolled mixture with blended vegetable blend, and provide it a “Potli” shape, and 3) Steam cook them. This Veg Momos recipe clarifies all three parts with step-by-step photographs and clarifies how to deliver them their one-of-a-kind creased pack shape. Appreciate them with spicy ruddy tomato chili chutney.
Preparation Time: 1 hour
Cooking Time: 20 minutes
Serves: 2 servings (12-14 momos approx.)
Ingredients:
| Ingredients for Dough: |
| 3/4 cup All Reason Flour (Maida) |
| 1 teaspoon Oil |
| Salt to taste |
| For Stuffing: |
| 1 tablespoon Oil |
| 3-4 cloves of Garlic, finely chopped |
| 1 teaspoon finely chopped Ginger |
| 1/2 cup finely chopped Carrot |
| 1/2 cup finely chopped Cabbage |
| 1/4 cup finely chopped Capsicum |
| 1/4 cup finely chopped Green French Beans (fantasy) |
| 1/4 cup finely chopped Green Onion or Onion |
| ½-1 teaspoon Soy Sauce |
| 1 teaspoon Chilli Sauce |
| 1/2 teaspoon Black Pepper Powder |
| Salt to taste |
Directions:
1. Finely cut all vegetables as said in the fixings section.
2. Include 3/4 container maida (all-purpose flour), 1 teaspoon oil, and salt in a hug bowl.
3. Blend all fixings well and plan a delicate flexible batter (like paratha batter) by including water as required. Cover the mixture and keep it aside for 20-25 minutes.
4. Warm 1 tablespoon oil in a container over medium fire. Include finely chopped ginger and garlic and sauté for 30 seconds. Include green onion and sauté for a minute.
5. Include all chopped veggies (carrot, cabbage, capsicum, and green beans) and salt.
6. Blend well and sauté them for 4-5 minutes. Include 1 teaspoon chili sauce.
7. Include 1/2 -1 teaspoon soy sauce.
8. Include 1/2 teaspoon black pepper powder.
9. Blend well and sauté for a diminutive. Turn off the fire. Stuffing for Veg Momos is ready.
10. Manipulate the batter once more for a diminutive and separate it into 2 break even with parcels. Provide each parcel a circular round and hollow shape like a cucumber. Cut each one into 6-7 rise-to parcels with a cut as appeared in the photo.
11. Provide each little parcel a circular shape like a ball and smooth it a small into a pattie by squeezing it in between your palms. Cover them with a damp cloth or a plate to prevent them from drying.
12. Put one mixture pattie on a rolling board and roll it out into a lean circle (approx. 4-5 inch distance across). Roll it from the sides and keep the center parcel a small thick compared to the sides. If required, sprinkle a few dry flour while rolling.
13. Put approx. 1 tablespoon filling in the center. Don’t over-stuff it, something else it will be troublesome to get a legitimate “pot” shape.
14. Lift the edge from one side and begin pleating (overlay the edge a small interior and at that point a small exterior then again). Connect them in the center to seal them.
15. Get ready momos from the remaining mixture of patties in a comparative way.
16. Oil a steamer plate or any other plate (it ought to effectively fit into the steamer or a profound vessel) with oil to prevent it from staying. You can moreover line a plate with a cabbage leaf instead of lubing the surface with oil. Organize Veg Momos on a plate in a way that there is a little space around them to expand.
17. Warm 1-2 glasses of water in a steamer or a profound vessel over a medium flame.
18. Put the stand in the steamer and put momos plate over it. Momos ought to not touch the water. Cover the steamer/vessel with a top and steam them for 6-7 minutes over medium fire or until they see a small translucent and glossy. Evacuate the cover and check it by touching it. If they don’t feel sticky at that point it implies they are cooked.
19. Exchange them to a serving plate. Serve hot Veg Momos with Momos Chutney or Schezwan Sauce.
Tips and Variations:
- You can select any vegetable to make the stuffing. Include button mushrooms along with other veggies utilized in this recipe for variation.
- Enjoy momos whereas they are hot since their external layer begins to turn hard/rubbery as it cools.
- You can moreover utilize a weight cooker instead of a steamer to steam the momos in the same way as portrayed over. Be that as it may, if you are utilizing the weight cooker, don’t utilize the shriek while steaming the momos.
- You can too utilize a bamboo steamer to steam cook them. Make beyond any doubt that the water does not come in contact with the momos while steaming.
- Deep sear steamed momos for a fresh external layer.
Taste: Soft and gentle spicy
Serving Ideas: Serve vegetable momos with hot tomato chili chutney or chazzan sauce as an evening snack.