Veg/Paneer Momos Recipe | qfoodi

Are you missing the tasty and mouth watering momos that you used to enjoy with your family and friends before this COVID19 pandemic ?

Today I'm sharing with you all, the super easy and super delicious recipe of Veg Momos and Paneer momos. 

The exact origin is unclear, but the name's etymology points to northern China. It is thought to have been spread by caravan routes connecting the Central Asian steppe to both East and West. 

In Tibet Charles Alfred Bell, the British India's ambassador to Tibet and one of the first “Tibetologists", in 1928 noted that locals ate small meat dumplings for lunch. Since then, the momo has evolved into different forms in different cuisines.    

Originally, the filling of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in North Indian plains, the momo was made vegetarian in the modern era to feed the large population.

Momo-like filled dumplings, called by a close associated group of words, exist in Mongolian, Turkish, Persian, Uzbek, and many other Central and East Asian cuisines.

It is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs.

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So without any further delay let's dig right into the recipe for the Veg/Paneer Momos and spicy hot momo dip (chutney).

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Preparation time.	Cooking time.	Total time.	Servings
1½ hours	15 minutes	1¾ hours	4

Some quick tips for making Momos

• It would be better if you will prepare the dough 1 night before you're planning to make momos. Otherwise you can use dry yeast/ baking soda and baking powder for instant results.

• Saute the grated veggies/paneer (cottage cheese) till all the moisture in them is gone.

• Do not fill veggies/paneer directly after taking them off the flame. Put them under a fan and let them cool down. Otherwise the momo will open up while streaming or frying.

• Grease the momo steamer before adding momos in it. Otherwise they'll stick to the steamer.

• Don't put momos too close to each other as they'll get bigger in size once completely cooked and will stick to each other.

• You can use idli stand or any utensil which have holes in it to pass the steam for steaming the momos.

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Ingredients

For making dough -

• 1 cup all purpose flour ( मैदा )
• Salt as per taste ( स्वाद अनुसार नमक )
• 3 tbsp curd/yogurt ( दही )
• 1tsp baking powder and 1tsp baking soda (If planned to make dough instantly) ( मीठा सोड़ा , बेकिंग पाउडर )
• 1tsp oil ( तेल )

For stuffing -

( Veg stuffing )

• 2 carrots grated ( गाजर )
• 2 finely chopped onions  ( प्याज ) 
• 1 finely chopped capsicum ( शिमलामिर्च )
• 1 pinch black pepper ( काली मिर्च )
• Salt as per taste ( स्वाद अनुसार नमक )

( Paneer stuffing )

• 1 cup mashed cottage cheese ( पनीर ) 
• ½ medium sized finely chopped onion ( प्याज़ )
• 1 pinch black pepper ( काली मिर्च )
• Salt as per taste ( स्वाद अनुसार नमक )

For Momo dip ( चटनी ) -

• 8-9 dried red chillies ( सूखी लाल मिर्च ) or 2-3 tbsp red chilli powder ( लाल मिर्च पाउडर )
• 3 tomatoes pureed ( टमाटर का भर्ता )
• 1 tbsp ginger garlic paste ( अदरक लहसुन का पेस्ट )
• 2-3 tbsp finely chopped onions ( प्याज़ )
• 1 tsp soy sauce ( सोया सौस )
• 1tsp tomato ketchup ( टमाटर की चटनी )
• Salt as per taste ( स्वाद अनुसार नमक )

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Directions to follow

For making dough -

• Take 1 cup all purpose flour and add salt as per taste.
• Add 1tsp baking powder and baking soda and mix well (You don't need to add baking powder and baking soda if you are making the dough for the next day).
• Add oil and mix well.
• With the help of luke warm water make a soft dough.
• Kneed the dough for 5-7 minutes.
• Grease the dough with oil and cover it. Set it aside for 1hour in warm and dry place.

For making  fillings -

 

 ( For veg momos )

 

• Heat 2tsp oil in a pan and add grated carrots, chopped onions and capsicum (you can also use cabbage if you want) and toss them well.
• Add black pepper and salt and mix well.
• Saute the veggies till all the moisture is evaporated.
• Once done, take all the veggies in a bowl and place it under a fan to cool it down.

(For Paneer momos)

 

• Heat 2tsp oil in a pan and add mashed cottage cheese (Paneer) and chopped onions and toss well.
• Add black pepper and salt and mix well.
• Saute the mixture till all the moisture is evaluated.
• Once done, take out the mixture in a bowl and place it under a fan to cool it down.

For making momo dip (chutney)

• Add chopped tomatoes and dried red chillies in cup of water and boil for 5 minutes.
• Once it cools down, blend the tomatoes and red chillies in a blender. And keep it aside.
• Heat 2 tsp oil in pan.
• Add ginger garlic paste and cook for 20-30 seconds.
• Add chopped onions and mix well.
• Add soy sauce and salt to taste and mix well.
• Add the blended mixture in the pan ( if using red chilli powder add 2-3 tbsp red chilli powder after adding tomato puree ).
• Add tomato ketchup to neutralize the sour taste.
• Cook the sauce till the desired consistency is achieved.

For making Momos -

 

• Make small balls of dough and roll it using a rolling pin.
• Put the fillings in the middle and seal the dough from all the edges giving them the desired shape.
• Like this make all momos.
• Now add water at the base of the steamer and let it come to a boil.
• Grease the trays of steamer and put momos in them.
• Close the lid of the steamer and let them cook for 8-10 minutes.
• You can also fry the momos after half steaming them if you want fried momos.
• Put some Maggie magic masala on the momos for the perfect taste.
• Your momos are ready to serve with spicy hot chutney

You super delicious, mouth watering momos are ready to serve

Comment down for any query. 

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