Easy vegan Momos recipe!!
Dumplings
2 cups Maida. A flour used in India1/2 Cabbage, grated
1/2 T Salt
3 medium-sized Onions, chopped
1/2 t Ginger paste
A pinch of Baking Powder
Chutney
10 Red Mexico Chilies, de-seed, brush with olive oil and roast, Let cool
10-12 Almonds/Cashews, chopped
Garlic clove, minced
1¼ tbsp Raisins, soak in apple juice overnight
Salt to taste
1 small Onion, chopped
Mix maida, baking powder and water to make smooth dough. Leave the dough overnight.
Roll out medium sized chapattis from dough.
Cut into two halves from the middle like samosas.
Make a mixture of grated cabbage, onion, ginger paste and salt to taste to stuff in.
Stuff the half-piece chapatti with this mixture. Brush water on seam and seal with fork. Repeat the step to make all the momos.
Steam these momos for about 10 minutes or fry them.
To prepare chutney, mix ingredients together and let sit for at least an hour.
Serve the momos with chutney.
Dumplings
2 cups Maida. A flour used in India1/2 Cabbage, grated
1/2 T Salt
3 medium-sized Onions, chopped
1/2 t Ginger paste
A pinch of Baking Powder
Chutney
10 Red Mexico Chilies, de-seed, brush with olive oil and roast, Let cool
10-12 Almonds/Cashews, chopped
Garlic clove, minced
1¼ tbsp Raisins, soak in apple juice overnight
Salt to taste
1 small Onion, chopped
Mix maida, baking powder and water to make smooth dough. Leave the dough overnight.
Roll out medium sized chapattis from dough.
Cut into two halves from the middle like samosas.
Make a mixture of grated cabbage, onion, ginger paste and salt to taste to stuff in.
Stuff the half-piece chapatti with this mixture. Brush water on seam and seal with fork. Repeat the step to make all the momos.
Steam these momos for about 10 minutes or fry them.
To prepare chutney, mix ingredients together and let sit for at least an hour.
Serve the momos with chutney.
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