Few days back, one of my bhaili Komal asked me to suggest some snack ideas for welcoming guests on Diwali. Her exact words were “It’s Diwali time again and my sasuji (mother-in-law) will ask ‘kya banogi iss bar? kuch hatke sochna’ (what will you be making this time? Make something new.)”.
Although Komal is a good cook, according to her she is not an avid cook and prefers easy recipes with minimum use of oil. So, I suggested her to try “Momos” this time. It’s light and will be non-oily among other fried Diwali preparations.
Momo is easy to make though it takes a little bit of time in preparation. You can prepare it beforehand and keep aside. Diwali guests usually don’t stay long and just like to have small portion of dishes served, so momos can be a good option as you can quickly reheat and serve it. When served, it looks good in small quantity as well.
So, in this post I am sharing the recipe of Momos. It’s a good alternative if you are searching for a steamed snack preparation.
First let’s see how to prepare its accompaniment – Garlic Chutney.
Ingredients for Garlic Chutney
- Dry red chilies:
- Garlic: 1 pod
- Onion: 1 medium size
- Tomato: 1 big size
- Salt: as per taste
- Soak the dry chilies in water for few minutes – this helps easy and smooth grinding of chutney.
- Coarsely cut onion, garlic and tomato.
- Grind all together and make a smooth paste.
- Mix well after adding salt and transfer into a container.
Note: If kept in refrigerator, this chutney can last and taste good for up to 1 week.
Ingredients for the base (outer cover):
- Maida (finely-milled wheat flour): ¾ cup
- Corn flour: ¼ cup
- Salt: ½ tea spoon
- Oil: 1 tea spoon
Ingredients for stuffing:
- Cabbage: ¼ cup
- Carrot: ¼ cup
- Capsicum: ¼ cup
- Garlic: 1 teaspoon
- Oil: 1 tablespoon
- Salt: ½ tea spoon
- Black pepper: ¼ tea spoon
- Finely chop all the vegetables and garlic. I prefer finely-chopped vegetables for stuffing vis-a-vis grated vegetables, because fine-cut vegetables look more attractive after cooking.
- Heat oil in the pan, add garlic let it turn pink and then add all the vegetables. Keep the flame on medium. High flame will burn the vegetables while low flame will make them soggy.
- Add salt and pepper and mix well.
- You don’t have to cover the vegetables or they will absorb moisture. Cook further for 5 more minutes without covering and it’s done.
- Transfer the final stuffing to a plate and let it cool.
- Mix maida, corn flour, salt and oil. Add water in small proportion and make soft dough just like for making chapattis. Let the dough rest for some time, and then roll it to make thin small round rotis.
- Put the stuffing, fold to join the two sides and press with your fingers to seal the ends. Ensure that ends are sealed properly or else during steaming process stuffing may come out.
- Make impression with fork to give finishing touch. You can try any other design too. I choose this, as it’s quick and looks beautiful.
- Arrange all the Momos in steamer and stem them for around 15 minutes.
So, next time serve your guests with something different and delight them with your cooking skills.