* Momos

Since I read about RCI: North-East Indian cuisine hosted by Bhags of Crazy Curry,I was so excited to participate in the event but could not find any great vegetarian recipe to make for the event.Thank God....I finally found a wonderful and yummy recipe from North east India before the event end date he..he.

Momos

Momos are steamed dumplings that come from the North east Indian state of Sikkim .Sikkim has its own unique dietary culture with specific cuisine and food recipes.It is a delicious recipe and is just like the pot stickers. The best part is its easy on your conscience too!!! Traditionally they are steamed but you can also pan fry them after steaming.

Ingredients
*For cover

• Wheat flour 1/2 cup
• All-purpose flour (Maida) 1/2 cup
• Salt 1/4th tsp

*For filling

• Oil 2 tsp
• Onion,finely chopped 1/2 cup
• Cabbage,finely chopped 1/2 cup
• Brocolli,finely chopped 1/4th cup
• Green ball pepper(Capsicum),finely chopped 1/4th cup
• Garlic.finely chopped 2 tsp
• Ginger,finely chopped 1 tsp
• Black pepper powder 1tsp
• Salt to taste

Method

• Heat oil in a pan.
  
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• Add ginger, garlic and onion and saute the onions till they become transparent.
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• Then add all the remaining chopped vegetables,salt and pepper and saute them for some time till they are semi cooked. (Take care not to overcook them,the vegetables should be slight crispy.)
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• Remove from heat,drain off excess liquid and let it cool.
  
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• Mix all the cover ingredients and knead into a smooth dough using enough water.
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• Keep it aside for some time.
  
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• Knead the dough for a few minutes on a well-floured surface.
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• Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.
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• Brush the edges of the circle with water.
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• Put a tablespoon-full of the filling in the centre of each circle. Fold the edges over and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and then pinch to seal it.
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• You can try different shapes but make sure to seal the edges well.
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• Place the Momos in a steaming dish and steam for 10-15 minutes(be sure to keep proper space between the momos as they tend to increase in size after steaming.)
  

• After steaming I pan fried the momos with very little oil in a nonstick pan.
• Serve with tomato chutney or ketchup.

• Momos are usually served with a fiery Sikkimese tomato chutney and a clear soup called Thukpa.

Serves 8-10

This recipe is my entry to RCI: North-East Indian cuisine event hosted by Bhags.This event was started by Lakshmi of Veggie Cuisine .

I am also sending this recipe Fat Chefs or Skinny Gourmets? hosted by Ben and Ivy.