Suji rose momos
#global cuisine recipe of Tibbat, India (sikkim) and Nepal, with it's roots in Tibbat. Originally it is prepared with all purpose flour, but here I presenting it with more healthy ingredients i.e. suji.
Suji rose momos
#global cuisine recipe of Tibbat, India (sikkim) and Nepal, with it's roots in Tibbat. Originally it is prepared with all purpose flour, but here I presenting it with more healthy ingredients i.e. suji.
Cooking Instructions
- 1
Grind suji to make it more fine powder, grind soya chunks to make powder. Steam sweet corns.
- 2
Now take a bowl and put suji in it, add salt and oil and make a soft dough with water. Cover with a wet cloth napkin and keep it for 10 mins to rest.
- 3
Now heat oil in a pan and add cumin saute it and then add chopped garlic and saute till it changes it's colour. Now add chopped onions and saute it till it gains pink colour, now add salt, green chilli, red chilli, turmeric powder and mix it well then add soya chunk powder and cook it for 5 mins by mixing it regularly. Now add sweet corns, sauces and again mix it now switch off your flame and add mozorilla cheese and chopped coriander leaves and mix it well. Let it cool for 5 mins.
- 4
Now make small roties of suji dough with three different sizes and keep three roties in descending order for one rose momo. Fool with filling mixture seal it from all sides and then roll it to give shape of a rose.
- 5
Now steam these rose momos for 15 mins. Momos are ready.
- 6
Serve with tomato sauce and mayonnaise.
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