Pan-Fried Momos in Tomato Chilli Sauce are super spicy and saucy. Enjoy these with some mint sauce and cheese sauce.
Makes 20-22 Momos
Ingredients
2 cups whole wheat flour
2 tsp oil
1 tsp salt
3/4 cup ice cold water, for kneading
For Filling:
1/2 cup carrots, finely chopped
1/2 cup cabbage, finely chopped
1 onion, finely chopped
1/2 tsp vinegar
1/2 tsp soya sauce
1 tsp salt
1/2 tsp black pepper powder
1 tsp oil
For sauce:
2 tbsp Tomato Chilli sauce from Pep N Pure
1 tsp salt
1/4 tsp black pepper powder
2 tbsp tomato ketchup
1 tsp olive oil
Instructions
For the filling, heat oil in a pan.
Add onions, cabbage, carrot and saute them for 2 minutes.
Add vinegar and soya sauce, mix well.
Add salt and black pepper and turn off the flame.
Keep it aside to cool.
In a bowl, add wheat flour, oil and salt.
Knead it into a soft and stiff dough using ice cold water.
Cover and keep aside.
Now in a sauce pan or cooker, add 1 inch water and allow it to boil.
Keep a stand and place a tray with holes or an idli stand.
Cover it and lower the flame.
Take the dough and divide it into 20 parts.
Roll each part using a rolling pin into a small and thin circle.
Now put 1-2 tsp filling inside each circle and pleat it to form a momo.
Keep the momos inside the steamer, in the idli stand and let it steam cook for 20 minutes.
After 20 minutes, remove the momos from the pan and your steamed Whole Wheat Momos are ready!
Heat 1 tsp oil in a pan, and add the tomato chilli sauce and tomato ketchup to it.
Add salt and pepper powder and mix well.
Put the momos in the sauce and coat them well.
Let them cook from one side then change the side and cover them.
Once they have cooked well from both sides, remove from the pan and serve Pan-Fried Momos hot with some tomato chilli sauce.
Nutrition Facts
Per Piece: 44 calories; 0.9 g fat; 7.6 g carbohydrates; 1.4 g protein; 1.3 g fibre.
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