If you enjoy Afghani momos from the market, why not prepare them at home and try a more hygienic and healthier recipe?
This recipe isn’t tough; all it requires is a little patience, a fondness for momos, and some time. Why should you manufacture it yourself? Given the degree of hygiene these days, when we are unsure what we are eating, isn’t it preferable to cook it oneself when possible? Give it a shot; they’ll come out to be incredibly tasty, and everyone in your house, including yourself, will undoubtedly like them!
Momos Ingredients:
2 cups maida, salt, and water
4 cups carrots, cabbage, and capsicum chopped
1/4 cup finely chopped onions
1/4 teaspoon ground black pepper
2 tablespoons oil
For the Afghani Batter: 1 a quarter cup hanging curd
1 tablespoon ginger-garlic paste
1 teaspoon salt
1/2 teaspoon organic red food coloring
1 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon lemon juice
1/4 cup coriander, chopped
Instructions
Step 1: For Simple Momo: Covering on the outside: Set aside for 30 minutes after making a dough with maida and a pinch of salt.
Step 2: To begin filling: Pour oil into a skillet and add some onion to sauté the veggies on medium heat.
Step 3: Once the veggies have cooled, season with pepper and salt.
Step 4: To improve the flavor, add soy sauce or other seasonings.
Step 5: Make a Momo Shape: Make little circles out of the dough by dividing it into equal halves.
Step 6: Form tortillas from the dough balls and fill the centre with one spoonful of the filling.
Step 7: Keep the edges narrow and the centre thick.
Step 8: Make pleats in the momo.
Step 9: Cover them with a damp kitchen towel until ready to steam.
Step 10: Bring water to a boil in the cooker for steaming.
Step 11: Grease a pan and place the momos in it, leaving space between them.
Step 12: Place the pan over the cooker or pot and cover.
Step 13: Keep an eye on the momos until they’re cooked.
Step 14: When the outer layer begins to change color and no longer appears sticky, they are finished.
Step 15: Fry them for crispiness now.
Step 16 For Afghani Flavour:
Step 17: Combine the curd and all of the spices in a dish, then pour over the momos and make sure they are well covered in the batter.
Step 18: Garnish with coriander and parsley.
Source: herzindagi