Meaty, Soft and Juicy Momos prepared with simple ingredients is both healthy and delicious. These momos can be added in soup, crumb coated and fried or just fried and served with chutneys and enjoyed with chai.
Soya Momos Recipe Video on Vidyascooking Channel
Ingredients:
1 Whole Bunch Spring Onions = 250 Grams
100 Grams Cabbage = 1 Cup
100 Grams Carrots = 1 Cup
100 Grams = 1 Cup Onion
150 Grams Soya Chunks
8 Green Chilies
1 1/2 Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Curry Power (Sakthi Masala)
1 Tbsp Soya Sauce
1 Tbsp Ajinomoto
Salt as per taste
Momo Wrapper:
2 Cup All Purpose Flour (Maida)
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Sunflower Oil
2 Cup Hot Water
Prep Up:
Peel, wash and roughly chop all the veggies place in a colander to allow excess moisture to drip.
Boil 8 cups water and reserve.
Heat a wok on medium flame. add the soya chunks and dry roast until the edges turn light brown.
Add the hot water to the soya along with 1 tbsp salt, 1 tbsp chilly powder and 1/2 tbsp turmeric powder. Bring to rapid boil and allow the soya chunks to double in volume.
Once the soya chunks cooks it will float in the water. Remove from flame rinse twice and squeeze excess water and reserve in a bowl.
Prepare Filling:
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible.
First batch add spring onion, onion, and chilies pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped or formed a coarse paste. Transfer the ground base to a mixing bowl.
Repeat the process and finely chop all the veggies. Add cabbage to the mixer and pulse twice and place on one speed to form fine powder format not paste.
Repeat the process and grind the carrots in same way, transfer to mixing bowl. Grind soya in same way pulse twice and place on one speed to form fine powder, transfer to a mixing bowl.
Combine the chilly powder, curry powder and soya sauce to the veggies and mix till well combined.
Once the veggies are combined cover and place in the fridge for one hour, for best results allow to rest over night.
Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough.
Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.
Cover and allow the dough to rest for 1 hour minimum best results place the dough in a plastic bag and refrigerate overnight until use .
After 1 hour once the dough has rested form large lime size roundel, exactly how we prepare roti, dip the roundel in flour and roll to form a roti.
Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.
Pic: Adding Soya in Soup
Form momos and Start Steaming:
Place 1 tbsp mixture in the middle of the cutout sheet. Fold in half and seal one end of the edge form pleats and gather in the middle, gently press and seal the other edge. Prepare as many as possible keep these dumplings covered in a damp cloth.
Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build.
Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame.
Once the momos have cooked it will be easy to handle and serve, start serving these dumplings as hot as possible with tomato chilly garlic chutney, spring onion chutney or mayo...Enjoy😊
Pic: Crunchy Soya Fried Momos
Momos, Chutney and Mayo Recipe on Vidyascooking
Potato Mayonnaise Recipe
Vegan Momo Soup Recipe
Tomato Chilly Chutney Recipe
Spring Onion Chutney Recipe
Chilly Momo Recipe
Vegetable + Cheese Momo Recipe
Chicken Momo Recipe
Comments
Post a Comment