Category: Northen Cuisine
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 12 Pieces
For Making Veg. Filling:
1 Tablespoon Oil
2 Teaspoon Ginger, Minced
2 Cloves Garlic, Minced
2 Carrot, Shredded
1 Onion, Shredded
1 Tablespoon Soy Sauce
¼ Teaspoon Ground Black Pepper
2 Stalks Spring Onions, Chopped
1 Handful Cilantro, Chopped
1 Cup Paneer Cubes, thawed
For Making Dough:
1 Cup All Purpose Flour or Maida
Water As Per Needed
A Pinch Salt
½ Tablespoon Oil
Making the Veg. Filling:
Put a non stick pan on medium Flame. Add oil.
When oils hot enough, Add minced ginger and garlic. Sauté till light golden in color.
Mix carrots and onion. Add little salt and stir it.
Add little water and cover with lid till proper cooked.
Mix soya sauce and ground pepper in it and cook till water dries off.
Combine paneer, spring onion and cilantro and Sauté for minute.
Remove from the flame and let cool down aside.
In another mixing bowl, combine flour, salt and oil.
Add water little by little and knead well till soft dough.
Keep aside for 5 minutes.
Make small balls out of the prepared dough.
Prepare very thin chapatti using rolling pin. Place the stuffing in the middle of the rolled dough.
Coat the edges with little water. Fill it in the middle with prepared filling and fold to seal the momos.
Pinch and make the sealed portion thin.
Repeat the same process with the other balls.
How to steam cook Momos:
Heat a steamer and Put over a greased bamboo mesh and steam until the over cover is shiny.
Take away the steamer from the pan.
Serve when it's still warm with tomato ketchup or chili sauce or any dipping sauce.
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