VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP

VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP

INGREDIENTS

FOR THE OUTER COVERING

• Maida - 2 cups
• Salt - 1 teaspoon (adjust according to taste)
• Oil - 1 tablespoon
• Water to knead the dough

FOR THE FILLING

• Cabbage (grated) - 1 medium sized
• Carrot (grated) - 3 
• Capsicum (grated) - 2 medium sized
• Salt - 1 teaspoon (adjust according to taste)
• Black pepper powder - 1/4 teaspoon

METHOD

• Take a bowl & mix maida & salt in the bowl.
• Use water to knead the dough.
• Knead it in the same manner as you knead it for a chapati.
• When it is done, add 1 tablespoon oil to on top of the dough & knead it again for 2 minutes till it is well done.
• Once ready keep the dough aside for 30 minutes to 1 hour. Cover it with a cloth.
• Next, heat water in a pan & add the grated cabbage to it & bring it to a good boil.
• Turn off the flame & drain out the excess water.
• This procedure makes cabbage safe for use.
• Next, mix the grated cabbage, grated carrots & grated capsicum together & try to squeeze out the water in these vegetables using your hands & a strainer.
• Add salt & black pepper powder to these vegetables & if they leave water, squeeze out the excess water again.
• This would make the vegetables ready for use.

• The filling is ready to be used.
• Next, take the dough ready for the outer covering.
• Divide it into small portions & roll them using a rolling pin.

• Small portions should be of an approximate size as given in the picture.
• Place one teaspoon filling on the rolled small chapati.
• Seal it in any shape as desired.
• I have shown a few shapes in the picture.
• Next, heat water in the bottom most shelf of the steamer & cover it with a lid.
• As the steam is being prepared inside the steamer, prepare the other shelves for the momos.
• Grease every shelf with a little oil & place the momos on these shelves.

• Place them at a little distance from each other otherwise, they might stick to each other.
• Place these shelves on top of the bottom most shelf with water & cover with a lid.
• Steam them on high flame for 10 minutes.

• After 10 minutes, open the lid and check them once.
• They become transparent. Turn off the flame.

• Veg dumplings are ready to serve.

SPICY TOMATO DIP

INGREDIENTS

• Dry red chillies - 6-7
• Tomatoes chopped - 2 medium sized
• Salt - 1/4 teaspoon (adjust according to taste)

METHOD

• Soak dry red chillies in water for around 1-2 hours.
• After 1-2 hours, add the soaked red chillies, chopped tomatoes & salt in a mixer grinder.

• Add 4-5 tablespoons of water in which the dry red chillies were soaked to the mixer.
• Grind them together for a minute till they are properly done.
• Spicy tomato dip is ready to be served with veg dumplings.