A variation to regular momos, just to change the look and add a bit of color to it, that makes it look more presentable.
Ingredients
( For Dough)
2 Cup All purpose Flour
1/4 Cup, blanched and puréed Spinach
Salt to taste
Water to kneed
Oil for greasing
( For stuffing)
2 Tbsp Oil
1 medium sized Onion, Finely chopped
1 carrot, finely chopped
1/4 cup Mushroom finely chopped( optional)
1/2 Green Capsicum, finely chopped
1/2 Red capsicum, finely chopped
1/4 Cup cottage cheese/ paneer, finely chopped Or grated
1-2 green chilli, finely chopped
1/4 tsp black pepper powder
Fresh coriander, finely chopped ( optional)
Salt to taste
( Momo Chutney)
1 Tbsp oil
10-12 garlic cloves
6-7 dried red chillies
2-3 medium sized tomatoes
Salt to taste
PROCEDURE
(For filling)
Heat oil in a pan, add the onion, fry till transparent, now one by one add the veggies, the water from the mushrooms would be enough for the vegetables to cook properly, keep the flame on high throughout and keep frying. Add salt and black pepper, sprinkle chopped coriander (optional).Keep aside to let it cool.
(For the dough)
Take one cup flour and add some salt and puréed spinach, add in small portions and kneed till it turns into a soft dough. Similarly make a plain dough with the left over flour. Now divide the dough into 4-5 equal portions.
Roll out the spinach dough into a round chapati, cut it into a square shape, keep aside, too each of this spinach roll, fill the plain roll and roll it into a cylindrical shape. Now cut this into about 1/2 inch pieces, roll these pieces and put about 1 Tbsp of filling, not give it a shape of potli and put in a steamer to steam for about 2-3 minutes. Serve with momo chutney.
( for momo Chutney)
Heat oil in a pan, add the garlic cloves, add red chilli and once they start turning crisp, add tomatoes, pls keep the flame at medium so the garlic and chillies doesn’t burn. Add salt, let it cool and run in a mixer to make a fine sauce. This can be saved in an air tight container for 4-5 days!!
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