Vegetable-stuffed Momos tossed in a flavourful and spicy sauce.
VEG CHILLI MOMOS
Ingredients
100 gms refined flour dough rolled and cut into roundels
2 tbsps oil + for deep frying
1 tbsp + ¼ tsp chopped garlic
2 spring onions white, finely chopped
¼ small carrot, finely chopped
7-8 French beans, finely chopped
¼ small cabbage, finely chopped
6-7 mushrooms, finely chopped
Salt to taste
Crushed black peppercorns to taste
1 tbsp + ½ tsp soya sauce
1 tbsp chopped ginger
3 green chillies, slit
2 tbsp red chilli sauce
1 medium capsicum, cut into 1 inch cubes
1 medium onion, cut into 1 inch cubes and layers separated
2 spring onion greens, cut into1 inch pieces
½ tsp red chilli flakes
2 tbsps cornstarch slurry
Chopped spring onion greens for garnish
Method
1. Heat 1 tbsp oil in a deep non-stick pan, add ¼ tsp garlic, spring onion white, carrot, French beans, small cabbage, mushrooms, salt, crushed black peppercorns and ½ tsp soya sauce. Sauté and set aside to cool down.
2. Take prepared dough roundels, flatten them and add the mixture in centre. Apply water on the edges, seal and tap the edges to shape into momos.
3. Heat sufficient oil in a deep pan, add the momos and deep fry till golden brown on all sides. Drain on an absorbent paper.
4. Heat 1 tbsp oil in a deep pan, add remaining garlic, ginger and green chillies. Sauté for 2-3 minutes.
5. Add 2 tbsp red chilli sauce, sauté and add capsicum, onion, spring onion greens, fried momos, red chilli flakes, salt and toss well. Add little water and add cornstarch slurry. Mix well and add remaining soya sauce. Toss well. Switch off heat.
6. Transfer in a serving plate.
7. Serve hot garnished with chopped spring onion greens
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