3 Momo Recipes I Tandoori, Schezwan & Kurkure I Tips for Perfect Momos I मोमोज़ I Pankaj Bhadouria

3 Momo Recipes I Tandoori, Schezwan & Kurkure I Tips for Perfect Momos I मोमोज़ I Pankaj Bhadouria
We all love eating Momos, don’t we! The top favourite momo is of course, the classic steamed momo. But these a days, there is such a lot of variety of Momo available that one is often spoilt for choice.
Sharing today 3 Momo recipes with you. The stuffing is the same for all 3 veg momos but they are finished in 3 different ways- Tandoori Momo, Kurkure Momo & Schezwan Momo.
So we have 3 variety of momos to try out!
Get ready for a delicious Momo experience!
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Recipe :
Momos
For outer layer:
1 cup refined flour
1/4 tsp salt
1 tsp oil
Water
For filling:
1 tbsp garlic, finely chopped
4 small onions, finely chopped
2 cups cabbage, grated
1 cup carrot, grated
1 tsp salt
1 tbsp coriander, chopped
1 tsp black pepper powder
½ cup beans, finely chopped
Tandoori Marination:
1/2 cup curd
1 tsp ginger-garlic paste
1 tsp black pepper powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chaat masala
1 1/2 tbsp besan
to taste salt
Kurkure Momos:
For Slurry:
½ cup Refined flour
¼ cup Cornflour,
1 cup water
1 tsp Kashmiri red chili powder
¼ tsp Garam masala
Salt to taste
For coating:
½ cup Refined flour
1 cup Corn Flakes crushed, for coating
1 tsp Kashmiri red chili powder
Salt to taste
For schezwan Momo:
1 tbsp oil
2 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp schezwan sauce
1 tsp cornflour
1 tsp soya sauce
1 tbsp vinegar
Chopped coriander
Method:
Prepare covering:
In a large mixing bowl take refined flour, salt, oil and mix well. Add water to the mixture and knead smooth dough. Let it rest is for 20 minutes.
Place the shredded cabbage and chopped onions in a bowl. Add 1 tsp salt and mix well. Set aside for 10 minutes to sweat.
Squeeze out all the moisture from the cabbage and onion mix. Add in all the remaining chopped vegetables, salt, pepper and Chinese salt.
Mix well.
After about 20 minutes, take the prepared momo dough and roll out into small puris from it.
Take about a teaspoon of stuffing and place into the middle of the dough.
Use your fingers to pull the dough together and pleat one side to the other, using your fingers to seal. Repeat this process for all the dumplings.
Now heat the steamer and place the momos in it. Let it steam for about 10 minutes.
For tandoori marinade:
In a large bowl take curd along with all other ingredients for the marinade.
Mix well for all the spices to combine well.
Place the steamed momos in the prepared marinade and smoke it using a live coal. Let it rest for an hour.
Add 1 tsp oil in a pan. place the momos and cook for 5-6 minutes.
Place the cooked momos on a grill over the naked flame.
Remove when momos acquire a little charred colour.
Serve tandoori momos topped with chaat masala along with a sweet and sour dip.
For Kurkure Momo:
In a bowl, mix flour with enough water to make a slurry of coating consistency. Add salt, pepper & Kashmiri red chili powder.
Crush the cornflakes with your hands. Dip the steamed momos in the slurry and then roll the momos in the crushed cornflakes. Deep fry in medium hot oil to a golden colour.
Serve with ketchup.
For schezwan Momo:
Heat 1 tbsp oil in a pan. add 1 tbsp chopped garlic, 1 tsp chopped green chilies and 1 tsp chopped ginger. Saute till fragrant. Add 1 tbsp schezwan sauce, soya sauce, vinegar, salt, pepper to taste and mix. Add steamed momos and toss well. Mix 1 tsp cornflour in ¼ cup water and add to the pan. Toss well and serve garnished with chopped coriander.
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