Jain Momos Recipe | Easy and Quick Momos Recipe | Momos Red Chutney Recipe | Veg Momos Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and offers a similar flavor.

sesame oil

🥗Healthier: olive oil

Olive oil is more widely available and healthier.

cabbage

🥗Healthier: kale

Kale provides additional nutrients and a different flavor.

Boil 2 tomatoes for 5-8 minutes until the skin starts to peel off.

In a bowl, take 100 grams of all-purpose flour and add salt to taste; mix well.

Add water gradually to the flour and knead until medium-soft, not too soft or too hard.

Add half a teaspoon of oil and knead for another 2-3 minutes; cover the dough and set aside.

Prepare the red chutney by blending the boiled tomatoes and Kashmiri red chilies after cooling them down; add salt to taste while blending.

Boil 150 grams of corn and blend it until medium consistency, not too fine.

Finely chop the green bell pepper and mix it with the corn; add 1 teaspoon of black pepper and 1 teaspoon of chili flakes; mix well.

In a pan, heat 1 teaspoon of oil and sauté 8-10 chopped garlic cloves until fragrant.

Add the blended chutney to the pan and cook for 8-10 minutes until the oil separates.

Add 1 teaspoon of tomato sauce, 0.5 teaspoon of soy sauce, and 0.5 teaspoon of vinegar to the chutney and mix well; cook for another 2-5 minutes until thickened.

Roll out the dough into small circles and place the corn and bell pepper mixture in the center; wet the edges with water and fold to seal.

Steam the momos in a steamer for 15 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens