- Rinse the cabbage thoroughly with water and remove the leaves on top. Now grate it little finely. Also, peel the rinsed carrot and grate it as well. Take wheat flour in a big mixing bowl and add ¼ tsp salt to it. Now add water in small portions and knead soft dough. You can grease your hands with some oil to knead the dough as it turns little sticky. Dough is done and ready. Almost half a cup of water is used for kneading this much quantity of water. Cover and keep the dough aside for 15 to 20 minutes to set. For preparing the tempering for the stuffing, heat a pan with 2 to 3 tsp oil. when the oil is sufficiently hot; add grated ginger to it, followed by 1 finely chopped green chilly and sauté for a while. Now mix this tempering to the grated cabbage and carrot now. To the stuffing, now add the following ingredients - more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready. After 20 minutes are done, grease your hands with some oil and knead the dough again. Divide the kneaded dough into small portions. For this divide the dough into two parts, roll it out like a long log and further divide into small lumps. Then lift one dough lump, covering the rest to prevent them from drying. Roll giving it a round shape and then flatten it a little. Dust the dough ball with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling you roll out the poori from the edges. Lift one poori on your hand and top it with 1 to 1.5 tsp stuffing. To fold the rolled poori, stick the edges together at one corner. Make another fold and stick to the first fold. Give another fold and stick to previous fold. Move a little further and give third fold. Keep moving ahead and stick the folds to the previous ones. Make the fourth fold and stick to the previous fold then give another fold. Again give a fold and then two make two more folds like this. Turn all the folds and stick them together. With this you will get round shaped momos. Similarly prepare the remaining momos as well. Now let us steam the momos. For this, we can use momos maker for steaming the momos or you can use any other cooking vessel. Add 2 cups of eater in a vessel and place it on flame for simmering. Grease a sieve for steaming the momos and lace the momos at some distance on it. When the water starts simmering, place the sieve over the vessel and cover it well. Le the momos cook for 5 minutes as we don’t need to cook them through. After cooking the momos for 5 minutes, take off the sieve from the vessel and let them cool down a little. Transfer the momos to a bowl. Once the momos cool down completely we will fry them. The momos cool down too quickly but we fry the momos only when needed to be served. You can keep the momos ready in the morning and serve them any time of the day after deep frying. Heat enough oil in a wok for deep frying the momos. We need medium hot oil for frying the momos. Drop the momos in oil for frying. Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides. Take the momos on the slotted ladle and hold at the edge of the wok so that extra oil drains back to the wok. Place the momos on a kitchen paper towel to remove the excess. fried momos are ready. These momos are crispy on outside and soft inside. You can serve these fried momos as snacks.
Fried momos
#myrecipe
By Sai Charan
Feb, 14th
613
Servings
2 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Refined flour
- Cabbage
- Carrot
- Corinader
- Oil
- Green chillies
- Ginger
- Salt
- Oil
