Momos..two ways

For Oreo momos:

Combine the flour, salt and oil and mix well

Knead a soft but firm dough using very less water

Scoop out about 2 gms of dough and flatten/roll out the dough in circular shapes

Spoon Oreo powdered in the center of the rolled dough and seal the edges by shaping them as desired

Deep fry them in a wok till they are slightly brown and crisp.

Strain excess oil by placing them on a kitchen tissue

Serve warm with a spoonful of chocolate syrup on top of each

For the spinach- veggie momos:

Sauté the cabbage and carrots by melting butter on Low heat

After they wilt a bit, add the pepper powder, soy sauce, vinegar and 1 tspn salt

Mix and take off heat and allow the mix to cool

In a bowl, combine the flour, salt and 1 tbsn oil. Mix well

Knead a soft dough using the spinach purée and if needed, very little water

Roll out the dough in batches for adding the momo stuffing

Place a spoonful of the veggie mix in the center and seal the edges giving the momos the desired shape

Place the momos in a bamboo steamer/any pot used for steaming generally and cover well

Steam for 15 minutes minimum and leave it to cool covered for 5 minutes before you serve

Serve the healthy veggie momos with the regular spicy sauce or any dips of your choice and enjoy while they are warm!