VEG KHEEMA MOMO

Indians have embraced momos in such a way that as if it always belonged to this place. Momos hail from Tibetan and Nepali cuisine.

Momos are popular as street food as well as in restaurants. They are either steamed or fried. Check my previous posts for street style chilli garlic momo chutney.

Filling of momos varies from place to place. The filling is either veg or non veg comprising of cabbage, carrots, spring onions, capsicum, corn, cheese, minced chicken, etc.

I have tried this new filling with soya granules. They almost taste like non veg momos. I have taken the liberty to indianize the preparation. Well, as far as the results are good, there is no harm in doing it.

Momos look beautiful due to the different methods of sealing. If you are not comfortable doing it just bring together the edges and press to seal. I have shown a braiding method of sealing. It is very simple and looks fabulous.

Recipe for Veg kheema momo

Ingredients for Veg kheema momo

Filling

• ½ cup soya granules
• 1 cup onions (finely chopped)
• 11/2 tbsp ginger garlic paste
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala
• 2 green chillies (finely chopped)
• Salt to taste
• 2 tbsp oil

Dough

• 1 cup all purpose flour (maida)
• Salt to taste
• 1 tbsp oil
• ¾ cup water

How to make

Take the all purpose flour in a bowl. Add salt to taste and oil. Mix well.

Knead a soft dough using water. I required half cup of water for the dough.

Rest it for half an hour.

Soak soya granules in warm water for 10 minutes.

Heat oil in a pan. Add chopped onions and green chillies.Saute till onions turn translucent.

Now add in ginger garlic paste. Sauté for a minute.

Add turmeric powder, coriander powder, red chilli powder and garam masala.

Gently squeeze the soya granules as we do not want to remove all the water and add it to the onion masala. Mix well. 

Add salt as per your taste and sauté for two minutes. Set aside to cool.

Divide the dough in 12 equal portions. Roll each portion into a circle of 4 inches diameter.

Place the filling lengthwise. Pick up the edges on two sides of the filling and start the braiding actions as shown in the picture.

Pinch the tail to seal it at end.

Grease the steamer plate. Place the momos in such a way that they do not stick to each other. Steam for 10 minutes.

Serve steamed momos with momo chutney.