Spinach and Cottage Cheese Momos with Honey Chilli dip

Name: Spinach and Cottage Cheese Momos with Honey Chilli dip
Total time: 1500 s
Yield: 6-8 servings
Cuisine: Indian
Ingredients: Momos; 3/4 cup plain flour for white dough; 3/4 cup plain flour for green dough; 1/2 cup Water for kneading; to taste Salt; 10-12 spinach leaves; 2 teaspoon sesame oil for dough; Spinach paneer Filling :; 1 bunch spinach leaves; 100 grams cottage cheese / paneer; to taste Salt; 1/4 teaspoon Pepper powder; 2 spring onions and leaves; 1 tablespoon chilli sauce; 1/4 teaspoon garlic paste; 1 teaspoon vinegar; 1 teaspoon soya sauce; Honey chilli dip :; 3 tablespoons sesame oil, divided; 2 teaspoon Ginger paste; 1 teaspoon Garlic paste; 1 teaspoon Green Chilli paste; 2 tablespoons Finely chopped fresh red and green chillies; 3-5 tablespoons honey; 1 teaspoon brown sugar; 1/4 cup water; 1 teaspoon black pepper powder; 1 teaspoon Chilli sauce; 2 teaspoons roasted sesame seeds; 1/2 teaspoon corn flour

PV Iyer @pviyer79

Nagpur

#winter
Spinach and cottage cheese momos tastes amazing and is filled with goodness of spinach and paneer. According to me these delicious warm momos are best to enjoy with loved ones in winter evenings.
Momo is a type of South Asian Dumplings, popular across the Indian Subcontinent and the Himalayan regions. Momos are native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh and Darjeeling, West Bengal.
I have tried to add a twist so that mothers can sneak in some veggies in this "currently very popular street food" for their picky eating kids.
The sauce is very simple too. Just add in a few simple ingredients and voila! unbelievably tasty dip is ready.

Saved

Ingredients

25 minutes

6-8 servings

Momos
3/4 cupplain flour for white dough
3/4 cupplain flour for green dough
1/2 cupWater for kneading
to tasteSalt
10-12spinach leaves
2 teaspoonsesame oil for dough
Spinach paneer Filling :
1 bunchspinach leaves
100 gramscottage cheese / paneer
to tasteSalt
1/4 teaspoonPepper powder
2spring onions and leaves
1 tablespoonchilli sauce
1/4 teaspoongarlic paste
1 teaspoonvinegar
1 teaspoonsoya sauce
Honey chilli dip :
3 tablespoonssesame oil, divided
2 teaspoonGinger paste
1 teaspoonGarlic paste
1 teaspoonGreen Chilli paste
2 tablespoonsFinely chopped fresh red and green chillies
3-5 tablespoonshoney
1 teaspoonbrown sugar
1/4 cupwater
1 teaspoonblack pepper powder
1 teaspoonChilli sauce
2 teaspoonsroasted sesame seeds
1/2 teaspooncorn flour
to tasteSalt
1/2 teaspoonsoya sauce

Saved

Steps

25 minutes

1

Clean and wash spinach. In a pan add the leaves add a cup of hot water and boil for few minutes. Strain the leaves.
2

Add 8-10 leaves in a mixer jar and make a paste. Pass through a fine sieve and reserve the green juice for green dough.
3

Prepare a white dough by mixing flour, oil, some salt. Sprinkle some oil, cover and keep dough for resting.
4

Prepare green dough by mixing flour, oil some salt and green water. Sprinkle some oil, cover and keep dough for resting.
5

Chop the remaining spinach leaves, onions, paneer and keep them ready
6

Mix all the ingredients under the filling section and mix well
7

In a pan heat oil for the sauce, add ginger garlic chilli paste and saute. Add chopped red and green chillies and cook.
8

Add honey and sugar and cook. Add water and mix.
9

Add other ingredients to this sauce and it's ready
10

To prepare two coloured momos. Divide white dough in 3 portions. Roll in a cigar shape. Divide green dough and roll into rectangles. Use plain flour for rolling.
11

Place cigar over green rectangular roll. Tightly wrap and cover. Pinch together both ends so that they stick together.
12

Cut into 1/4 inch thick circles.
13

Place one circle and start to flatten from sides using a rolling pin. Keep the centre part thick.
14

Prepare all the circles into puris.
15

Place 1 teaspoon of the filling in the centre. Fold into half, join both the triangular ends by pinching gently. Refer to the picture below.
16

Place all the prepared momos into the greased dish, in a preheating steamer. Cover and cook for 5-7 minutes. Overcooking will make the momos rubbery and they might loose the colour too.
17

Serve beautiful double coloured momos with the dip, decorate with chopped green onion leaves.
18

Enjoy warm with loved ones.