There is another story that lies behind this delicacy. A few years back I was oblivious to this meal as I don’t go for streets food so often that’s why I had not tasted that ever before until I went to hang around with my cousin sister one year back. She was at her home, off from her job place. We enjoyed a lot, roaming here and there & with her I first got the taste of Momos. Momos were served hot with szechwan sauce. They were fabulous and their taste with szechwan sauce is like two peas in a pod. Both are incomplete without each other. And there is a tendency in me that whatever new cuisine I like outside at restaurants or street outlets, I try making it at home in some varied form so that I can have it in my meal at any time I want instead of going out, lose the strings of purse and spend heavy sum of bucks. At home when you cook with your own hand, its flavor will always give exceptionally great self-righteous feel and proud appreciation from your family members. It’s great!
Momos are very popular street delicacy these days. They are most popular as traditional dish in Nepal, Tibet, and Bhutan but later they became famous in India too as fast food and steamed street delicacy. There are varieties of momos like mushroom momo, chicken momo, paneer momo, chocolate momo etc. But I prefer VEGGIE MOMO because this fast food is healthy as cooked under steam, no oil and with full of veggies. How you can make this cuisine at home, here goes its recipe-
Time Taken-30 min
Category- Appetizer/ starter/ Snacks
All purpose flour/ Refined flour/ Maida- 2 cups
Carrot- 1 long
French beans- 6-7
Green chillies- 2
Ginger- 1 inch grated
Black Peppercorn powder- 1½ tsp
Light soy sauce- ½ tbsp
Olive oil- 2tsp
Salt-to-taste (a little low)
Water as needed
For Schezwan Sauce
Dried Red chillies- 6-7
Green chillies- 1 chopped
Tomato sauce- 4 tbsp
White Vinegar -1tsp
Olive Oil- 2 tbsp
Salt-to-taste- or 1 pinch
Water as needed
Steps to follow-
Let’s make Momo first
- Make smooth dough of refined flour adding water as needed. Keep it aside covered with muslin cloth.
- Finely chop all the vegetables in chopper. Mix all the vegetables with grated ginger and finely cut green chillies.
- Add black peppercorn powder, soy sauce, salt and olive oil and mix well. You must add salt to mixture when you are ready to make dumplings of momo otherwise veggies mixture would leave its water and it would be unmanageable to fill it in dumpling.
- Take out a ball of dough and roll it out in a small round with a pastry pin.
- Fill that veggies mixture at the centre of the round.
- Join the round from two opposite sides at the center over the veggies mixture. Pinch firmly and make small pleats from sides towards center and join these pleats at center.
- Place equal sized dumplings at the rack of steamer after rubbing some oil on rack that won’t allow the dumplings to stick on it.
- Cook under steam in the steamer for 10-15 minutes, for thorough cooking of dumplings from inside too.
- Serve hot with schezwan sauce.
Recipe for schezwan sauce is as follows-
- Boil dried red chillies with water.
- Grind these chillies with 6 cloves of garlic
- Heat 2 tbsp of olive oil in heavy bottomed pan, sauté left chopped garlic cloves and green chilly.
- Add the ground chilly garlic paste and sauté more for 2 minute.
- Add tomato sauce and stock of red chillies left after boiling. Stir and blend them well.
- Mix vinegar and serve it with momos.
Hope you liked it. Try out and keep sharing!
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