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Today we are making momos.
Momos belong to Tibetan and Nepali cuisine but now they have the taste of Indian flavors.
Momos are prepared with numerous flavors like veg momos, fried momos, tandoori momos.
Today we are making fried momos.
Let’s start with the procedure of making fried momos.
Let us start with kneading the dough for momos.
We have 1 cup refined flour, to it add ¼ tsp salt.
Now add water in small portions and knead soft dough.
Dough is little sticky, so grease your hands with some oil and knead the dough again until smooth.
Dough is ready and we used less than half cup of water for kneading this much quantity of flour.
2 tbsp water is still left.
Cover and keep the dough aside for 15 to 20 minutes to set and then start making the momos.
Meanwhile let us prepare the stuffing for momos.
For this, grate the cabbage first.
We have 300 to 350 grams of cabbage and a small carrot.
The carrot is rinsed and peeled.
So, let us grate the carrot first.
In case carrot is not available you use cabbage only.
You can also add any other vegetable as well like peas, capsicum etc.
We have thoroughly rinsed the cabbage and removed the leaves on the top.
Now let us mix tempering to the grated cabbage.
For this heat a pan and add 2 to 3 tsp oil to it.
When the oil is hot, add grated ginger to it, followed by 1 finely chopped green chilly and sauté for a while.
Mix this tempering to the grated cabbage now.
We have slightly roasted the ginger and green chilly.
Now add more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well.
Stuffing is now done and ready.
20 minutes are done and dough is ready as well.
Grease you hands with some oil and knead the dough again.
Now divide the dough into small portions.
Divide the dough into two parts, roll it out like a long log and further divide into small lumps.
Let us now start making the momos.
Take one dough lump at a time and cover the rest to prevent them from drying.
Roll giving it a round shape like this and then flatten it like this.
Then dust the dough ball with dry flour.
Roll out the dough ball into 2.5 to 3 inch diameter thin poori.
If it sticks to the rolling plate, dust it again with the dry flour.
Make sure that while rolling you roll out the poori from the edges.
It should not too thin at the center.
Let us roll out five pooris first.
Now let us stuff the momos.
Lift one poori on your hand and top it with 1 to 1.5 tsp stuffing.
First, fold it like this and stick together.
Make another fold and stick to the first fold.
Move further and give third fold.
Keep moving ahead and stick the folds to the previous ones.
Make the fourth fold and stick to the previous fold then give another fold.
Again give a fold and then two make two more folds like this.
Turn the folds like this and stick together.
With this you will get round shaped momos.
We are done with stuffing all the momos, let us now cook them.
We can use momos maker for steaming the momos or you can use any vessel.
We have taken a vessel and added 2 cups of water to it.
Place the water on flame for simmering.
We have taken a sieve to keep the momos for steaming.
Grease the sieve with some oil.
Place the momos at some distance on the sieve
When the water starts simmering, place the sieve over the vessel and cover it well.
For making fried momos we half cook the momos.
So let the momos steam for 5 minutes.
We have cooked the momos for 5 minutes.
Now take off the sieve from the vessel and let them cool down a little.
Now transfer the momos to a bowl and let them cool down.
We are frying the momos after 2 hours.
The momos cool down too quickly but we fry the momos only when needed to be served.
You can keep the momos ready in the morning and serve them any time of the day after deep frying.
We have taken enough oil in the wok for frying the momos.
Let the oil heat sufficiently.
Check the oil.
For this, bring your hand over the wok and you will feel the heat.
We need medium hot oil for frying the momos.
Drop the momos in oil for frying.
Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides.
Keep the flame medium-low.
When the momos are little roasted from beneath, turn the sides.
Drain out the momos once they get golden brown in color.
Take the momos on the slotted ladle and hold at the edge of the wok so that extra oil drains back to the wok.
Place the fried momos on the plate.
Likewise fry rest of the momos as well.
It takes 5 to 6 minutes for frying momos at once.
With this much dough 23 to 24 momos can be prepared.
Steaming hot and super scrumptious fried momos are ready.
These momos are crispy on outside and soft inside.
Lip smacking momos are ready and making them is really easy.
You can serve these fried momos as snacks in the evening or serve them as starter in any party.
Prepare the momos first and the fry them prior serving.
You can serve these lips smacking fried momos with red chilly chutney, less spicy tomato chutney and white sauce.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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