Stuffed Curry Momo

Name: Stuffed Curry Momo
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup plain flour (maida); 1 pinch salt; 1 tsp. oil; as needed water; 1 cup any leftover dry veg. curry; 1/2 cup raw rice; pinch food colour (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#boxweek1 - Momos are a common street food in the Northern regions of India, Nepal, Tibet and Bhutan. They are made both in a veg. and non-veg. version, with either mixed veggies or chicken. However, I tried this innovative fusion momo with some leftover veg. curry as a stuffing. They were then coated with some food colour infused raw rice and steam cooked to perfection.

You can enjoy them as a tea time snack or as an appetizer with some sauce / any dip of your choice. So if you are looking for some visually appealing party recipe, then go for these Curry Stuffed Momos. It can be a great crowd puller at any in-house party.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2-3 servings

1 cupplain flour (maida)
1 pinchsalt
1 tsp.oil
as neededwater
1 cupany leftover dry veg. curry
1/2 cupraw rice
pinchfood colour (opt)

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Steps

15-20 minutes

1

Knead a tight dough with plain flour, salt, oil and required quantity of water. Cover with a damp cloth and leave aside for 15-20 minutes.
2

Soak the rice in sufficient water along with a pinch of green food colour for 30 minutes. Then drain and keep aside.
3

Divide the dough into equal portions. Roll out each portion like a small poori. Make sure the sides are thin and the centre slightly thick.
4

Place a tbsp. of the stuffing in the centre and start pleating the edges. Then gather all the pleats and press in the centre, thus sealing it securely.
5

Coat with the drained rice and arrange them on a bamboo steamer basket or on a greased perforated plate.
6

Steam for 15-20 minutes or till the rice is properly cooked. Relish with any chutney or sauce for breakfast, snack or as a light meal.