- 1 Cup Maida (All-Purpose Flour)
- 1/4 Cup Mushrooms
- 1 Carrot
- 2 Tbsp Capsicum
- 1 Medium Size Onions
- 3 Spring Onions
- 2 Green Chilies
- 1/2-Inch Ginger
- 8-10 Cloves Garlic
- 1/2 Tsp Soy Sauce (Ching’s)
- Salt – As Per Taste (Tata Lite)
- 1 Tbsp Butter (Amul)
- 3 Tbsp Cooking Oil (Safola)
Prep: 20 minutes
Cooking: 25 minutes
- To make the dough: take 1 cup of Maida and add a pinch of salt and 1 tsp oil. Mix them well and make a soft dough with warm water.
- Make sure to knead the dough thoroughly before setting it aside for 30 minutes.
- For the stuffing: take a pan and add 2 tbsp cooking oil, chopped garlic and lightly sauté.
- Then add chopped ginger, green chillies, onions, capsicum and mushrooms in that order and sauté well.
- Now add finely chopped carrots, cabbage and spring onions. Mix them well and add some salt, ½ tsp soy sauce and 1 tbsp butter.
- Turn off the flame and set it aside to completely cool down.
- Make small balls of the dough and flatten it thin, add the stuffing and cover it in the shape of your choice.
- Now place the momos in a hot greased steamer on cabbage leaves to avoid them sticking to the vessel. Steam them for 12-15 minutes on a medium flame.
- Serve them hot with Szechuan sauce or any other chutney of your choice.