Recipe For Delicious Steamed Momos At Home With Chilli Garlic Chutney

nykdaily-arushisana-momos-recipe-with-chutney-red-chilli-garlic

(Makes 14 Momos)

Ingredients

  • 1/2 cup All purpose flour 
  • 5 tsp oil 
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp minced green chilli 
  • 1/2 cup minced onions
  • 1/2 cup minced carrot
  • 1/2 cup minced French beans
  • 2 tsp schezwan sauce (Homemade schezwan sauce recipe available here)
  • salt to taste
  • 1/2 tsp sugar 

Process

  • First take the all purpose flour and put 1 tsp oil, salt in a bowl and knead it till it is soft, using enough water.
  • Then cover it with a wet cloth for 10 mins. Keep aside. 
  • Put the rest of the 4 tsp of oil in a pan and sauté minced ginger, garlic and green chilli for about 15 seconds.
  • Add the onions, carrot, beans to this and sauté for 4 minutes.
  • Add schezwan sauce and sugar to it.
  • Mix well for a couple of minutes and then take it off the stove. Keep the mixture aside – this is the momo filling. 
  • Come back to the dough, remove the cloth and divide the dough into 14 parts
  • Take 1 part, roll it into a thin round circle (like a roti, but very small and thin). You can use a little extra all purpose flour for brushing to fine-tune the rolling.
  • Now put 1 tbsp of the sautéed filling in the centre of the flattened circular dough.
  • Fold 2 sides of the circle, and then pinch it at the top to give the triangular shape (I doubt getting a perfect momo/dumpling shape at the first try, but if you do, you’ve got some great hands)
  • Take 7 momos like this at a time and steam it together for around 8 minutes in a greased steamer. Steamer can be greased with either vegetable oil, ghee (clarified butter) or homemade white butter.
  • Serve hot with authentic Tibetan Chilli Garlic Chutney in a bamboo basket for an exotic experience at home!

Recipe for Tibetan Chilli Garlic Chutney

Ingredients

  • 6 large whole-dried red chillies
  • 1.5 inch ginger peeled and sliced
  • 10 cloves garlic
  • 4 tbsp white vinegar
  • 2 medium-large red tomatoes
  • salt to taste

Process

  • In a bowl, soak 6 large whole-dried red chillies, 1.5 inch ginger (peeled and sliced) and 10 cloves of garlic in 4 tbsp of white vinegar for 1 hour. Keep aside. (The quantity of vinegar should be such that all the 3 ingredients are properly soaked in it)
  • While it is soaking, take 2 medium-large red tomatoes and roast it on a stove.
  • Peel off the burnt skin of the tomatoes once it is well done.
  • Once the tomatoes have cooled down, grind it in a blender along with the soaked ingredients from above – including the vinegar. Add salt to taste as well. Grind it to a smooth consistency.
  • Store it in a glass bottle and refrigerate – it lasts for at least 2-3 weeks.

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