Ingredients:
For Dough:
- 1 cup maida (plain flour)
- ¼ tsp salt
- 1 tsp oil
- Water – as needed to knead the dough
For Filling:
- ½ cup grated cabbage
- ½ cup grated carrot
- ½ cup finely chopped onion
- 8 garlic cloves, finely chopped
- ½ tsp black pepper
- Salt – to taste
- 1 tbsp oil
Instructions:
- In a bowl, combine plain flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 10–15 minutes.
- Heat oil in a pan. Add chopped garlic and onions. Sauté till the onions turn light pink.
- Add grated cabbage and carrot. Cook lightly for 3–4 minutes. Season with salt and black pepper. Let the mixture cool.
- Divide the dough into small balls and roll them into thin circular wrappers.
- Place 1 tsp of the filling in the center of each wrapper. Fold and pleat the edges to seal.
- Steam the momos in a steamer for 10–12 minutes until translucent and cooked.
- Serve hot with red chili chutney and mayonnaise.
Nutritional Information (General):
- Calories: 150 kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 4g
- Fiber: 2g
- Calcium: 2%
- Iron: 5%
Cooking Tips & Variations:
- Add soy sauce to the filling for an Indo-Chinese flavor twist.
- Include other veggies like bell peppers or mushrooms for variety.
- Pan-fry the steamed momos to make “Kothey Momos” (crispy bottom momos).
- Use wheat flour for a healthier version of the dough.
Common Mistakes & Fixes:
- Mistake: Dough too hard or dry.
Fix: Add more water while kneading and let the dough rest well. - Mistake: Momos breaking while steaming.
Fix: Ensure the dough isn’t rolled too thin and edges are sealed tightly. - Mistake: Filling releases water.
Fix: Cook the filling until dry before stuffing.
Chef’s Tips & Tricks:
- Always cover the dough and the filled momos with a damp cloth to prevent drying.
- Steam on medium heat; high heat may cause cracking.
- You can prep and refrigerate the filling in advance for quicker assembly.
Brand Suggestions:
- Plain Flour: Tesco Everyday Value or Sainsbury’s Own Brand
- Soy Sauce (if using): Blue Dragon or Kikkoman
- Oil: KTC Sunflower Oil
- Black Pepper & Salt: Schwartz or Tesco
- Garlic: Fresh from Tesco or ASDA
- Steamer: IKEA, Argos bamboo or stainless steel steamer inserts
Equipment & Tools:
- Mixing bowl
- Rolling pin
- Steamer or idli cooker
- Knife and chopping board
- Skillet or pan for filling
Pairing Suggestions:
- Serve with spicy red chili garlic chutney
- Pair with a cup of hot green tea or lemon tea
- Can be enjoyed with sweet chili sauce or schezwan sauce
Allergen Information:
- Gluten: Contains wheat (plain flour)
- Alliums: Contains onion and garlic
- Dairy-Free: Yes
- Nut-Free: Yes
- Soy-Free: By default (unless soy sauce is added)
Recipe Instructions Step by Step:
Step 1: Prepare Dough
In a bowl, mix 1 cup maida, ¼ tsp salt, and 1 tsp oil. Gradually add water and knead a smooth dough. Cover and rest for 15 minutes.
Step 2: Make the Filling
Heat 1 tbsp oil in a pan. Add 8 chopped garlic cloves and ½ cup chopped onions. Sauté till light pink. Add ½ cup grated cabbage and ½ cup grated carrots. Cook for 3–4 minutes. Season with ½ tsp black pepper and salt. Let it cool.
Step 3: Roll the Wrappers
Divide the dough into small balls. Roll each into a thin disc (like mini chapatis).
Step 4: Fill and Shape
Place 1 tsp of the prepared filling in the center of each disc. Pleat and seal the edges to form momos.
Step 5: Steam the Momos
Place momos in a steamer lined with parchment or greased tray. Steam for 10–12 minutes on medium flame.
Step 6: Serve
Serve hot with red chili sauce and a side of mayonnaise.