Preparing the outer cover of momos
• 1. Take the all-purpose flour, salt and oil in a bowl and mix it.
• 2. add water in parts and begin to knead to a firm dough.
• 3. cover the dough and keep aside for 30 minutes.
Making veg momos stuffing
• Heat oil in a thick bottomed pan. Add capsicums. Saute for 1min.
• Add cabbage and carrots, increase the flame and stir fry the vegetables on a medium to high flame. If you have not used a thick bottomed pan, then saute the veggies on a low to medium flame. Saute or stir fry for 2-3 mins. Then add salt and pepper.
• Continue to stir fry for 2 to 3 minutes more. Switch off the flame. The vegetable stuffing is ready. Let the stuffing cool completely.
Shaping the veg momos
• Shape the dough into cylinders, cut it up and shape into balls.
• Take one ball at a time and roll into rotis.
With the help of cookie cutter or any circle shape of 2-3 inch diameter, cutout small circles like puris.
• Take one small puri, Place 1 or 2 tsp of vegetable stuffing in the center. Join the edges
• This is an easy method. The momo is shaped like gujiya or karanji. You can stop here or can proceed to the next step.
• Bring both the end together and join.
Prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.
Steaming Veg Momos
Heat water in a steamer or in a electric cooker or in a pressure cooker. Let the water come to a boil.
In a greased steamer pan or in idli moulds, place them keeping space between them so that they don't touch each other.
Steam them for 5-6 minutes.
Don't overdo the steaming, as the dough becomes dense and dry.
The steaming time may vary upon the thickness of momos' cover.
When you touch the momo then dough should not feel sticky to you. This means they are done.
Once done, garnish with spring onion greens.
Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney. They go very well with a spicy sauce.
