Momos are a common street food in the North Eastern part of India. They are made both in veg. and non-veg version. The stuffing for the veg. version is usually that of finely sliced veggies. But today I would like to share a paneer stuffed momo with a fiery red chili garlic sauce.
They can be steamed as well as fried. But this is the steamed version. They are perfect as appetizers or as a tea-time snack. In fact, they can be relished anytime of the day. So check for a step by step method with pictures to prepare it.
I was thinking of preparing these delicious momos since a long time. In fact I had the opportunity of relishing it during my earlier visit to Dharmashala (McLeodganj) and my recent visit to Gangtok.
These small bites are extremely yummy, flavourful (both veg. and non-veg.) and are absolutely light on the stomach. It specially serves as a light dinner accompanied with some fiery red chili garlic dipping sauce.
- 1 cup maida (plain flour)
- pinch of salt
- 1 tsp. oil
- water as required to knead
In a bowl, combine the flour, salt and oil. add water little at a time and knead into a dough. Cover with a damp cloth and leave aside for 15-20 minutes.
- 100 gms. paneer, mashed
- 1/4 tsp. red chili flakes
- salt to taste
- pinch of turmeric powder (opt)
- 2 tbsp. fried onions
- 1 tbsp. coriander leaves, chopped
In a bowl, combine all the ingredients for the stuffing and keep aside.
Red Chili Garlic Sauce-
- 8-10 whole red chilies
- 2 tbsp. sugar
- 2 1/2 tbsp. vinegar
- 6-7 garlic cloves
- salt to taste
Soak the chilies overnight or minimum for 2-3 hours in 1 cup water. Grind with all the other ingredients into a smooth paste. Add required quantity of water for it. Transfer to a serving bowl and relish with steamed momos. (If you want it less spicy, then discard the seeds from the chilies before grinding).
In a bowl, combine the flour, salt and oil. Add water little at a time and knead
into a dough. Cover with a damp cloth and leave aside for 15-20 minutes.
Divide into equal portions. (I could make 11 out of it).
Roll out each portion like a small poori.
Make few pleats on one side as shown in the picture above.
Fill little of the stuffing in the pocket.
Gently close it by sealing the edges as shown in the picture above.
The perfect momo to be steamed.
Prepare momos with the rest of the dough.
Arrange them on a greased plate and steam for 10 minutes (5 minutes on
high flame and remaining on low flame).
After the momos are steamed.
Enjoy them with some red chili garlic sauce.