Satiate Your Hunger Pangs With Mouth-Watering Darjeeling Veg Momo

The Momo has long been a popular snack across the northern parts of the Indian subcontinent. These delicious little dumplings are found all across the Central and East Asian regions.

The popular version we all love can be broadly referred to as the Himalayan momo which is believed to have journeyed to us from the Tibetan regions.

Ingredients 
1 Big Carrot
1 Big Onion
100/120 grams of Cabbage
1 Small Ginger (Finely Chopped/Minced)
8-10 Garlic Cloves (Finely Chopped/Minced)
2 tsp Salt / Black salt
1/2 tsp Grounded Black Pepper (Kali Mari)
2/3 tsp Cooking Oil
1 Glass Water
1 tsp Chaat masala (optional)
For Darjeeling Momos Chutney-
10-15 Garlic Cloves
2-3 Big Dried Red Chilli (Lal kashmiri mirch)
2-3 tsp Oil
1/2 tsp Sesame Seeds
1 tsp Salt/Black salt
1 tsp Red Chilli Powder

Method to make the filling for the momo

1. You can use a turbo chop to chop all your vegetables individually or you can even finely chop them up.
2. Once done combine all the chopped vegetables in a bowl. Check, the salt levels and add the oil to it as well. Mix well to combine.
3. Our next step is to fill and shape the momos
4. Divide the dough into small lemon size portions. Keep the dough covered with a muslin cloth.
5. Dust the dough in flour and roll out into a circle of 2 to 3 inch diameter. Do not roll too thick, as the filling will push itself out and tear when steamed.
6. Place a small spoon of filling in the center of the rolled circle. Wet the edges with little water to help seal the momos.
7. Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side. By doing this, the half moon shaped momos will have a frilled look. Proceed the similar way with the remaining dough.
8. You can experiment with different shapes and sizes that you like. All it takes is some time and practice.
9. As you keep shaping the momos, you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.
10. While you are shaping the momos, keep a steamer with water boiling. Grease the steamer pan with some oil to prevent the momos from sticking.
11. Place the shaped vegetarian momos on the greased steamer pan. So when you have one set of shaped momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin. The skin will begin to shine. As soon as you notice this, turn off the heat.
12. Transfer the Vegetarian Momos from the steamer into a serving platter and serve hot.
13. Serve the Vegetarian Momo Recipe along with Chilli Garlic Sauce as a Part Appetizer