Contributed By : Amrita Rai 

Prep Time : 30 mins                         Cook Time : 15 mins

Dough for wrappers

• 4 cups all-purpose flour
• water , as required
• 1 pinch salt

Filling

• 2 big chayote (iskus in nepali) fined grated
• 1 cup onion , finely chopped
• 1 tablespoon fresh ginger , minced
• ½ teaspoon of ajinomoto
• ½ cup of cooking oil
• ½ packet butter (50 g)
• ½ cup grated cheese

Momo Chuntney:

• ½ teaspoon of fenugreek
• 3 medium size red tomato
• 4 green chilly ( you can added if you want more hot and spicy)
• 2 cloves of garlic
• Salt to taste

Method of preparation of Momo:

1. Dough: In a large bowl combine flour, salt and water. Mix well and knead until the dough becomes homogeneous in texture, about 8-10 minute.
2. In a large bowl combine all filling ingredients except the oil and butter. Mix well .
3. Heat oil and butter in a pan and pour over the filling mixture and adjust for seasoning with salt.
4. Divide the dough into equal-sized balls and roll into very thin circles of roughly 4″ diameter.
5. Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full mix filling in the centre of each circle.
6. Fold the edges over the filling and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
7. Oil the momo steamer rack well. Place the packed Momos. In a steamer dish put water and bring to boil.
8. Placed filled steamer momo rack and cook for 10-15 minutes
9. Serve hot momos in with hot tomato chutney

Method of making Tomato Chutney:

1. Put some 2 teaspoons oil in saucepan and bring to heat on light flame.
2. Add ½ teaspoon fenugreek on hot oil
3. Add tomato, green chili and garlic cloves and cover the saucepan with lid until tomato gets tender than put whole into a mixer and grind it.

Serves : 4

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(2 votes, average: 5.00 out of 5)

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