- Refined Vegetable Oil – 5 table spoon
- Cabbage – 2
- Carrot – 2
- Onion – 5
- Capsicum – 1
- Vineger – 2 to 3 spoon
- Chilli sauce- 2 spoon
- Salt to taste
- Black pepper to taste
- Water for steam
- FOR MOMO’S SAUCE
- Red Dry Chilli-10 to 15
- Tomato – 2
- Salt to taste
- Vineger – 2 spoon
- Chop all the vegetables into very small pieces.
- Take a frying pan. Pour Oil and add onions. Stir for a while till the onions turn transluscent. Next add rest of the vegetables one by one. Starting with cabbage, capsicum and then carrot. Add salt and black pepper to taste. Next pour 2 table spoon full of vinegar and 2 tea spoons full of chilly sauce. The stuffing is now ready. Set aside to cool down.
- Take the flour (maida) and add water to make stiff dough. We can now make small rolls ready to be filled out by pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough.
- Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. Now that you have a small, flat, circular piece of dough, you are ready to add the filling and give the momo shape. You can give it any shape of your choice. However, the easiest is half moon shape and the most commonly used is round dumpling shape.
- For both shapes, you will need to put one circle of dough in your left hand, and add a tablespoonful of filling in the center of the dough. With your right hand, begin to pinch the edge of the dough together. You don’t need to pinch much dough in the first pinch — just enough to make a small fold between your thumb and forefinger.
- This is how you fill all the momos one by one. Now these are ready to be steamed. Please be careful that you place the momos upside down. That is folded part downwards and the smooth part upwards. The reason being that the smooth side is too delicate to bear the steam directly. If we keep the smooth side downwards they will get torned.
- Steam these momos in an idli/dhokla utensil for about 10 minutes. Or you can also fry them.
Grind 10 chillies and a small tomato in mixer. Add pepper, salt, one table spoon Vinegar and a little water to give it a thick consistency.