Momos are a common street food in the Northern regions of India, Nepal, Tibet and Bhutan. They are made both in a veg. and non-veg. version, with either mixed veggies or chicken. However, I tried this innovative fusion momo with some leftover dry veg. curry as a stuffing. They were then coated with some food colour infused raw rice and steam cooked to perfection.
You can enjoy them as a tea time snack or as an appetizer with some sauce / any dip of your choice. So if you are looking for some visually appealing party recipe, then go for these Curry Stuffed Momos. It can be a great crowd puller at any in-house party.
- 1 cup plain flour (maida)
- a pinch of salt
- 1 tsp. oil
- water as required
- 1 cup of any leftover dry veg. curry
- 1/2 cup raw rice
- pinch of food colour (opt)
Knead a tight dough with plain flour, salt, oil and required quantity of water. Cover with a damp cloth and leave aside for 15-20 minutes.
Soak the rice in sufficient water along with a pinch of green food colour for 30 minutes. Then drain and keep aside.
Divide the dough into equal portions. Roll out each portion like a small poori. Make sure the sides are thin and the center slightly thick.
Place a tbsp. of the stuffing in the center and start pleating the edges. Then gather all the pleats and press in the center, thus sealing it securely.
Coat with the drained rice and arrange them on a bamboo steamer basket or on a greased perforated plate.
Steam for 15-20 minutes or till the rice is properly cooked. Relish with any chutney or sauce for breakfast, snack or as a light meal.
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