A Tibetan snack recipe of steamed dumplings stuffed with seasoned vegetables.
In a bowl, mix all purpose flour and water.
Knead and form a dough. Add oil and knead again to make it smooth.
Keep it aside for 20 mins.
Meanwhile finely chop all veggies.
Heat oil in a pan. Saute ginger garlic paste.
Then add in all the veggies and saute on high flame.
Add soya sauce, chili sauce and salt if needed. Mix and let the mixture cool completely.
Make balls from the dough. Take one and roll into semi-thick disc.
Put some veggie stuffing at the center.
Start pleating the disc from one side, keeping other side plane. Join them and form a shape as shown in the picture.
Similarly make all momos.
Steam them for 15 mins. The outer cover should turn shiny and dry to touch.
Serve with momo chutney.
Heat water in a pan. Add tomatoes and red chilies. Let it boil.
Once cooked, strain the water. Peel skin of tomatoes.
Add cooked tomatoes, red chilies, garlic, salt, sugar and vinegar in a blender.
Blend into a smooth chutney.
Serve with momos.