VEG MOMO without Steamer

Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century. With globalization, every country has adopted its own taste yet the method remains the same.

Ingredients:

• 1 cabbage, 1 carror, 1 onion, 1 green chilly, 1 garlic (All chopped or grated)
• 3 tsp oil
• ½ tsp black pepper powder
• ½ tsp red chilly powder
• ½ garam masala powder
• ½ tsp salt

Steps to prepare:

• Take a pan and put it low flame
• Add 3 tsp oil in it
• Add chopped onion and stir it well
• Add ½ tsp black pepper powder
• Add ½ tsp red chilly powder
• ½ tsp garam masala & ½ tsp salt
• Stir and mix it properly with ½ tsp Soya Sauce
• Stir and cook for 2-3 mins

Ingredients to prepare dough:

• 1 cup maida
• 1 tbsp refined oil
• Mix it well and add water bit by bit to prepare the dough
• Put refined oil from top and rest it for 15 mins
• Make small pieces of dough and roll it into small round circular pieces
• Stuff it with fillings that has been prepared

Steps to prepare veg momos:

• Take a pan and fill it with water
• Place a stand in it
• Put a plate on top of the stand
• Put 4-5 momos at a time and cover it
• Steam it for 15 mins on medium to high flame
• Your momos are ready to be served with chutney or tomato sauce