Ingredients
The following ingredients have 4 Servings
- For The Wrapper
- All Purpose Flour (Maida) - 2 cups (You can also make with wheat flour or atta)
- Salt - to taste
- Water - as needed to make dough
- For Filling
- Cabbage - 2 cups (shredded)
- Carrot - 1 (grated)
- Onion - 1 (very finely chopped/ grated)
- Garlic - 3 cloves (crushed)
- Ginger - 1" piece (crushed)
- Green Chili - 2 (finely chopped)
- Spring Onion Greens (or Coriander Leaves) - 2 tbsp (chopped)
- Soy Sauce - 1 tsp
- Black Pepper Powder - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
Instruction
- For The Filling
- Heat oil in a kadai. Add the chopped onion, ginger, garlic, green chili, shredded cabbage and grated carrot. You can also use other vegetables in the stuffing like finely chopped capsicum, mushrooms and french beans.
- Stir fry for couple of minutes.
- Add soya sauce, salt, chopped spring onion greens and black pepper powder. Mix well and switch off. The stuffing is ready.
- For The Wrapper
- Mix the flour and salt in a bowl.
- Knead it adding little water at a time to form a stiff dough.
- Divide the dough into lemon sized balls.
- Roll out the balls into thin chapatti.
- Using a small bottle cap or a cookie cutter, cut out small circles (about 3-4" diameter) of the rolled out dough.
- Keep these wrappers ready to make the momos.
- Making Momos
- Take a rolled and cut out wrapper and apply a little bit of water on the edges.
- Put a tbsp of the filling in the center.
- There are several ways in which the momos are shaped. One way is to start gathering the edges to form pleats. The simplest way to make is to fold the wrapper over the filling and seal the edges forming a half moon shape. You could also make other shapes.
- Similarly make all the momos. Place the momos on any steaming dish (like vegetable steamer, idli plates, dhokla stand).
- Steam on medium flame for 15-20 minutes.
- Switch off, let it cool for few minutes before serving.
