Cauliflower-Cauliflower filled Momos

Name: Cauliflower-Cauliflower filled Momos
Total time: 3000 s
Yield: 12 no.
Cuisine: Indian
Ingredients: 1 cup All-purpose flour -; as per taste Salt -; 2 tbsp Oil -; 11/2 cup Cauliflower - (grated/chopped); 1 Carrot - grated; 1/4 cup French beans -; 11/2 tbsp Garlic -; 1 tbsp Ginger; 1/2 tsp Black pepper; 1 Green chilli (finely chopped); 11/2 tbsp Soya sauce -; 1 tsp Coriander leaves; 1 tsp Butter -

Kalpana Rai @cook_26263526

Ghaziabad

Now a days momos are loved by everyone.Momos are a popular street food.I have made these momos filled with cauliflower and small quantities of carrot and beans.So it is very healthy also.In winters steaming hot momos is a treat.My son just loved it.#thc#thc12#clue-

Kalpana Rai @cook_26263526

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Ingredients

50 min.

12 no.

1 cupAll-purpose flour -
as per taste Salt -
2 tbspOil -
11/2 cupCauliflower - (grated/chopped)
1Carrot - grated
1/4 cupFrench beans -
11/2 tbspGarlic -
1 tbspGinger
1/2 tspBlack pepper
1Green chilli (finely chopped)
11/2 tbspSoya sauce -
1 tspCoriander leaves
1 tspButter -

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Steps

50 min.

1

Mix all-purpose flour,salt,oil(11/2t.spoon.).Add hot water to make dough.(like Puri)Let it rest for 20 min.
2

In the mean time,heat oil in a pan,add green chilli, garlic and ginger.Saute.Saute all the vegetables on high heat because we want the vegetables crunchy.Sprinkle salt and pepper.Mix soya sauce and coriander leaves well.Let it cool.
3

Now divide the dough into 12 parts.Take one part,make a ball roll it into small Puri.(try to roll it thin from outside) Place 1 1/2 t.spoon.cauliflower mixture in the center and join the edges and make half circle.(Like gujiya)Join both the corners.
4

To steam momos - heat a broad pan or steamer,I have used pan so I put a steel strainer and grease it with oil.Steam 6 momos at a time.Cover and Steam it for 10 to 12 min.
5

Your yummy momos are ready to serve.Serve it with garlic and red chilli chutney.

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Cooksnaps

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Kalpana Rai @cook_26263526

on January 28, 2022 12:20

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.