Easy momos recipes to follow this monsoon


Mira Rajput Kapoor recently spoke out about the lack of momos in Mumbai, a delicacy loved by Delhi natives like her. Just in time, two chefs explain how to make a plate of these steaming ravioli at home

Mira Rajput Kapoor. Photo courtesy/Instagram

Kothmir, not dhania, kanda, not pyaaz, batata, not aloo, and where are the momos? These were among the many culture shocks that greeted Mira Rajput Kapoor when she moved from Delhi to Mumbai after marrying actor Shahid Kapoor. In a recent video on her YouTube channel, Mira claimed that “there are no momos” in Mumbai – a rant we’ve often heard from our Delhi friends in the city. As someone who also faced a momo crisis after moving to Mumbai, this writer urges Mira and her fellow momo lovers to dig a little deeper. From Andheri’s Suraj Lama tandoori momos to chef Josie Paris Renthlei’s pork momos, Ling’s Pavilion wontons and dumplings in Colaba and the thinly wrapped chicken momos at North-Eastern Thotrin Cafe, Mumbai offers many options. But if you are still not satisfied, you can learn how to prepare a plate for yourself at home.

kothe ​​momos

kothe ​​momos
kothe ​​momos

For the dough:
>> 1 cup all-purpose flour
>> 1/2 teaspoon of salt
>> Water to knead the dough

For the filling:
>> 1 teaspoon light soy sauce
>> 1/4 teaspoon vinegar
>> 1/2 teaspoon white pepper powder
>> Salt to taste
>> 1/2 cup finely chopped mixed vegetables (cabbage, carrot and bell pepper)
>> 4 teaspoons finely chopped shallots
>> 1 teaspoon grated ginger
>> 4 cloves of garlic, finely chopped
>> 2 teaspoons finely chopped cilantro

For the dough, mix the salt with the flour and enough water to form a dough. Add oil to glaze and knead again. Now cover it with a damp cloth and let it sit for two hours. Now mix all the ingredients for the filling and season it with salt and a little white pepper powder. Take the dough and divide it into four equal balls; take each ball and roll them out as thinly as possible. Using a cookie cutter or lid, cut out a circular shape. Spoon a teaspoon of filling into the circle and fold it on one side to make a half moon shape. Seal the dough well. Steam the dumplings for 10 minutes. Test by inserting a knife on the surface of the momo; if it comes out clean, then the momo is cooked. Before serving, fry them or toss them in a pan until the bottom of the momos is lightly browned.

Ajay Thakur, Corporate Chef, Hitchki Resto Bar

Momos with Spring Onion Sauce

Momos with Spring Onion Sauce
Momos with Spring Onion Sauce


For the sauce:
>> 20g finely chopped spring onion
>> 2g finely chopped garlic
>> 1 g finely chopped ginger
>> Salt to taste

For the moment:
>> 160g chicken
>> 50 g maida
>> 3g onions
>> 2g coriander
>> 1g garlic
>> 5g spring onion
>> 1 ginger
>> 3g oil
>> Salt to taste

For the sauce: Combine all the ingredients in a bowl, add the heated oil and mix well. Season with salt to taste.
For the momo: In a plate, add the finely chopped chicken, garlic, onion, coriander, ginger and spring onions, and mix well. Add a little oil to this stuffing mix. Create a maida paste with water, a pinch of salt and oil. Make small balls of dough and spread each ball into small discs, as thin as possible. Dab some water on your fingers, scoop out some stuffing and place it on the disc. Rub a little water on the edges of the disc, fold it to form a crescent and seal the edges well. In a momo steamer, bring water to a boil, then place the momos inside after adding a little oil to the base. Steam the momos for 10 minutes. Once cooked, take them out and serve them with the sauce.

Chef Ganesh Pariyar, Asian cuisine Jade Pan


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