Momo recipe

Ingredients

• 1 cup Cabbage (shredded)
• 1/2 cup Carrot (shredded)
• 1/2 cup Bell Pepper (any color, shredded)
• 1/2 cup Onion (shredded)
• 1 tsp Salt (for vegetable resting)
• 2 tbsp Ginger Garlic Paste (1 tbsp for chutney, 1 tbsp for stuffing)
• 2 tbsp Tomato Red Chili Puree (store‑bought or homemade)
• 2 tbsp Green Chili Sauce (1 tbsp chutney, 1 tbsp stuffing)
• 2 tsp Soy Sauce (1 tsp chutney, 1 tsp stuffing)
• 1 tsp Granulated Sugar (light sweetness in chutney)
• 1 tsp Red Chili Flakes (divided between chutney and stuffing)
• 1/2 tsp Oregano (dried, divided)
• 1/4 tsp Black Pepper Powder (for stuffing)
• 2 cups All-Purpose Flour (sifted, for dough)
• 3 tbsp Oil (2 tbsp for dough, 1 tbsp for chutney)
• 1/4 cup Water (reserved from vegetables) (used to knead dough)
• 2 tbsp Shejwun Chutney (store‑bought, for serving)
• 2 tbsp Mayonnaise (for serving)

Instructions

1. Shred and Rest Vegetables

   Using a box grater, shred the cabbage, carrot, bell pepper and onion. Transfer to a large bowl, sprinkle 1 tsp salt, mix, and let sit for 10 minutes to draw out excess moisture.

   Time: PT10M

2. Prepare Spicy Tomato Chutney

   Heat 1 tbsp oil in a saucepan over medium heat. Add 1 tbsp ginger‑garlic paste and sauté 1 minute. Stir in 2 tbsp tomato‑red‑chili puree and cook 3 minutes. Add ½ tsp salt, 1 tbsp green chili sauce, 1 tsp soy sauce, 1 tsp sugar, ½ tsp red chili flakes and ¼ tsp oregano. Cook another 2 minutes, then set aside.

   Time: PT5M

   Temperature: Medium heat

3. Make the Stuffing

   Place the rested vegetables in a clean kitchen towel and squeeze out as much water as possible, reserving the liquid. Transfer the drained veg to a bowl, add the remaining 1 tbsp ginger‑garlic paste, ¼ tsp black pepper, 1 tbsp green chili sauce, 1 tbsp red chili sauce, 1 tsp soy sauce, a pinch of salt, ½ tsp red chili flakes and ¼ tsp oregano. Mix thoroughly until evenly coated.

   Time: PT5M

4. Knead the Dough

   Sift 2 cups all‑purpose flour into a bowl, add ½ tsp salt and 2 tbsp oil. Gradually pour in the reserved vegetable water (about ¼ cup) while mixing. Knead until a soft, non‑sticky dough forms, about 8‑10 minutes. Cover with a damp cloth and rest for 5 minutes.

   Time: PT10M

5. Roll and Cut Dough Circles

   Lightly flour a clean surface. Divide the dough into 20 equal pieces. Using a rolling pin, roll each piece into a 3‑inch (7‑cm) circle, keeping the surface lightly floured to prevent sticking.

   Time: PT10M

6. Fill and Shape Momos

   Place about 1 tsp of stuffing in the centre of each circle. Moisten the edges with a little water, fold the circle in half and pleat the edges to seal, forming the classic momo shape.

   Time: PT10M

7. Steam the Momos

   Arrange the shaped momos in an idli steamer, leaving space between each. Steam over boiling water for 12‑15 minutes until the dough becomes translucent and the filling is hot.

   Time: PT15M

   Temperature: Steam

8. Serve

   Transfer the hot momos to a serving plate. Drizzle or serve alongside shejwun chutney and a dollop of mayonnaise. Enjoy while warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g