Momos VEG

The mouth watering dish from Tibet, goes very well with soup........

For the covering( Sevres 4):
1 cup flour
¼ tsp salt
2 tsp. vegetable oil
100 mL cold water

Sift the flour and salt.
Add oil and mix properly with your fingers.
Add water gradually and keep mixing with your fingers till you get a firm dough.
Cover with a damp muslin cloth and keep aside for half an hour.

For the filling:
2 tsp. vegetable oil
pinch of cumin seeds
1 garlic clove, chopped finely
1 tsp. grated ginger or ginger juice
1 green chili, chopped finely
1 onion, chopped finely
½ cup finely chopped cabbage
1 carrot, chopped finely into tiny cubes
3 fluid oz water
salt to taste
¼ tsp. garam masala

For the salad:
½ cup fine strips of cabbage
½ cup fine strips of carrots
¼ tsp. lemon juice
Salt to taste

Mix together all of the ingredients.



Procedure :

Heat the oil and add the cumin seeds.
Add the garlic, ginger, green chili and onions and stir for a minute.
Add the cabbage, carrots and potatoes and stir again.
Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up.
Add the salt and garam masala and stir well.
Remove from heat and keep aside.

Making Momos:
Divide the dough into three portions.
Take one portion and make a ball of it and flatten it on your rolling board.
Roll evenly with a rolling pin trying to get a square of about 9-inches. (If the dough sticks to the rolling board then cover both the sides with some dry flour and roll again.)
Cut this square into 9 small squares of about 3-inches.
Put approximately 1½ tsp. filling in each square.
Lift one corner of the square and join it to the opposite corner to form a triangle.
Use water to glue the sides together.
Join the three corners of the triangle and gently twist to the tip.
If the side are not stuck together, reseal them with water.
Momos can be made into different shapes like little moneybags or envelopes.
Similarly prepare all the momos.
Steam the momos for about 15 minutes until they are swollen.
Place the salad in the center of the serving dish and arrange the hot momos on the sides.
Serve with tomato chutney as a dip.

If you do not have a steamer, here is an easy way to steam the momos:
Take a big pan with a tight lid. Arrange the momos in a steel plate. Put about 2 cups water in the pan. Place a steel bowl in the pan and put the plate of momos on it. Cover the lid and steam for about 12 minutes on medium flame.