About Momo
Momo is a type of East and South Asian steamed filled dumpling.Momos are native to Tibet as well Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions and East Indian region of Darjeeling. But it is hugely popular across a wider region of the Indian subcontinent as street food.
Outer layer of Momo is made from wheat flour.Stuffuing may be of veg or meat fillings. Momo is always served with a very spicy special chutney made of red chillies and tomatoes.
To make momos,First, pour water into the wheat flour and knead into a smooth dough. Then mould into small, thin discs. These discs are then stuffed in with raw veg or meat filling. Then it is shaped to different dumpling shapes. These dumplings are then cooked in a steamer and are served immediately with the chutney.
Tri colour Momo
As republic day in my country is approaching,I made this popular street food in tri colour which resembles the flag of India.These momos are purely vegetarian and I used spinach-green pea and carrot juices to get the green and saffron colour momo shells.
Recipe details
- Preparation time: 30 min
- Cooking time: 10 min/batch
- Serves: 16
- Difficulty level: medium
Ingredients for Momo Shell(white part
- 1/2 cup wheat flour (Maida)
- 1 pinch of baking powder
- Salt ro taste
- Warm water as required
Ingredients for Momo Shell(green part)
- 1/2 cup wheat flour (Maida)
- 1 small bunch of fresh spinach leaves
- 2 tablespoon of green peas
- 1 pinch of baking powder
- Salt to taste
Ingredients for Momo Shell(saffron part)
- 1/2 cup wheat flour (Maida)
- 1 small grated carrot
- 1 pinch of baking powder
- Salt to taste
Ingredients for Momo Filling (veg)
- 1 small piece of green cabbage
- 1 small piece of purple cabbage
- 1 small piece of carrot
- 2-3 fresh red chillies
- 2-3 chopped garlic cloves
- 2-3 spring onion (green part)
- 1 tablespoon soya sauce
- 1 teaspoon white vinegar
- 1 tablespoon cornflour
- 1/2 teaspoon salt
Ingredients for spicy Momo Chutney
- 2 medium size tomatoes
- 1 small piece of red capsicum
- 4-5 garlic cloves
- 4-5 dry red chillies
- 1 tablespoon of white vinegar
- Salt to taste
Procedure to make multi colour momo shell
Take clean and washed spinach leaves and blanch them in boiling water for 2 minutes along with green peas. Green peas will balance the slight bitterness of spinach.
Drain the blanched vegetables to a strainer and rinse with cold water to retain the green colour.
Now with little water blend the veggies to make a smooth puree.
Strain the puree with a muslin cloth to get green spinach juice. Set aside.
Take 1/2 cup of wheat flour with 1 pinch of baking powder and little salt.
Give a boil to the green juice and add in 1/4th cup of the juice to the flour mixture .
Knead to a smooth soft dough with the help of the green juice as required.
Cover the dough with cling wrap and set aside.
For the saffron colour dough first chop 1 carrot roughly.
With the help of little water, blend to make a smooth puree.
Similarly, strain the carrot puree with the help of a muslin cloth to get clear saffron colour carrot juice.
Take again 1/2 cup of wheat flour with baking powder and salt to a mixing bowl. Just give a boil to carrot juice, and add in to the flour to make a smooth dough.
Cover and set aside for about 30 minutes.
For the white colour, make a soft dough with 1/2 cup of wheat flour, salt, baking powder and hot water. Cover and set aside.
Procedure to make veg stuffing
Chop all the vegetables like green cabbage, purple cabbage and carrot in thin strips.
Mix with little salt. Then squeeze out excess water from the veggies with the help a muslin cloth.
Place the squeezed veggies to a mixing bowl, mix in chopped garlic,chopped spring onion, soya sauce, white vinegar and salt.
Mix well and also add in 1 tablespoon of cornflour for binding.
Stuffing is ready now. Set aside.
Procedure to make momo chutney
First soak 4-5 dry red chilli with hot water and 1 tablespoon of white vinegar for 1/2 an hour.
Roast 2 tomatoes, 1 small part of red bell pepper in open flame.
Also roast garlic cloves with the skin.
Remove the charred skin of tomato, bell pepper and garlic and chop roughly.
Place them to a grinder with soaked red chilli (with the liquid) and salt.
Grind to make a smooth paste.
Transfer to a bowl. Lip smacking momo spicy momo chutney is ready now.
Procedure to make tri colour momos
Take small equal portions of each colour of momo dough to a working surface.
Stick them together and roll to make a thin sheet as shown in the picture.
Place 1 tablespoon of prepared stuffing at the centre.
Now hold the edges, fold and seal to make dumpling. You can give any shape , just note that they are sealed nicely.
Like this make all the momos and place them to a steamer.
Steam for 10 minutes. Tri colour momos are ready now.
I also make some momos in one colour.
Transfer the steamed momos in a dish.
Serve hot with the spicy chutney.
Barak Kitchen 