Below is a recipe for momos.
Ingredients:
Making the dough:
all-purpose flour, 1 cup
1/4 cup of water and 1/2 teaspoon salt
1 teaspoon of oil
When filling:
1 pound of ground beef or chicken
1 chopped green bell pepper, 1 shredded carrot, and 1 chopped onion
Ginger-garlic paste, 1 teaspoon
Garam masala, 1 teaspoon
One-half teaspoon of turmeric powder
Red chilli powder, half a teaspoon
14 teaspoon of salt
Chopped cilantro, 1/4 cup
Instructions:
To create the dough, combine the flour, salt, and water in a big bowl and stir until the dough comes together. The dough should be smooth and elastic after being kneaded for 5-7 minutes.
For 30 minutes, wrap the dough in plastic and let it rest.
Heat the oil in a large skillet over medium heat to begin preparing the filling. 5 minutes should be enough time to soften the onion after adding it. Cook the carrot and green bell pepper for an additional 5 minutes, or until tender.
Stirring continuously, sauté the ginger-garlic paste, garam masala, turmeric powder, red chilli powder, and salt in the skillet for one minute.
Cook the ground chicken or beef in the skillet for 10 minutes or until browned. Dispose of any extra grease.
Remove the filling from the heat after adding the cilantro.
20 equal pieces of dough should be created. Each piece of dough is rolled out into a thin circle with a diameter of about 4 inches.
Each dough circle should have a spoonful of filling in the centre. The dough is folded in half, with the sides brought together to resemble a half-moon. With a fork, crimp the dough’s edges.
Momos should be cooked through after 10 to 12 minutes of steaming in a steamer.
Momos should be served hot with your preferred dipping sauce.
Here are some suggestions and techniques for preparing momos:
To make the dough easier to handle, knead it with cold water.
The dough shouldn’t be overworked or it will turn tough.
Before rolling out the dough, let it rest for at least 30 minutes. It will become more malleable as a result.
The momos shouldn’t be overstuffed; else, they would explode when cooking.
Momos must be steamed over high heat for a shorter period of time to prevent sogginess.
Momos should be served hot with your preferred dipping sauce.
Popular momo dipping sauces include the following:
The tomato chutney
pepper sauce
Tomato sauce
sour and sweet sauce
the yoghurt sauce