Indian Chinese food has popular in India for two decades and it really tastes so amazing and delicious. It has become a go-to meal for most people. You can find Indian Chinese food on Indian streets, local markets and restaurants. Indian Chinese food includes dishes like Hakka or schezwan noodles, Manchurian, chilli paneer, fried rice, spring rolls and the most famous momos.
Do you know who brought Chinese food to India?
In the late 1700s when Hakka Chinese traders came to Kolkata, India (when Kolkata was the capital of the British Empire in India) they started cooking Chinese food with the local ingredients and started selling it on the streets.
After it, they opened Indian Chinese restaurants in two Chinatowns in Kolkata named Tiretta Bazaar and Tangra. From there the Indian Chinese food got famous all over India.
Momo or momos are like dumplings and their origin is still unclear but the etymology points to northern China. It is an East and South Asian dish, it is also native to the Indian Himalayan region .i.e. Ladakh, Sikkim, Assam, Darjeeling.
Momos have different cooking styles like steamed moms, fried momos, and tandoori momos. It is a type of steamed dumpling with veg or non-veg filling.
Today, the recipe is about veg momos. So, what are you waiting for, just scroll down for its recipe?
Per piece of momos contains 35 kcal
- Carbohydrates: 16 g
- Protein: 2g
- Fat: 16g
Ingredients
For Dough
- 1 cup, all-purpose flour
- ½ tsp salt
- 1tbsp oil
For Stuffing
• 100 gm cabbage, grated
• 1/2 onion, chopped
• ½ carrot, grated
• 2 green chillies, chopped
• 1/3 spring onion, chopped
• 1 tsp oil
• 1/3 tsp black pepper powder
• 1 tsp soy sauce
• salt to taste
For Momos
• Prepared dough
• ½ cup all-purpose flour for dusting
• prepared mixture
• 2 tbsp water to seal momos
Method
For Dough
1. In a mixing bowl, add all-purpose flour, salt, oil and mix well.
2. Now add some water to it occasionally and knead the dough.
3. Cover the entire dough using a damp cloth and so that it is set for 15 minutes.
For Stuffing
1. Take some oil in a non-stick pan or kadhai and add garlic and green chilli and sauté it.
2. Now add chopped onion and sauté for 30 seconds.
3. Then add grated carrot and cabbage and mix well, cook for 30 seconds more.
4. Lastly, add spring onion and mix it well.
5. Now, turn off the flame and let it cool.
6. Now add salt, black pepper powder, and soy sauce and mix it properly.
7. Transfer this mixture into a bowl.
For Momos
1. Knead the prepared dough again and cut it into small balls.
2. Now, take one portion of dough and coat it with all-purpose flour.
3. Roll it in a small circular shape, like puri.
4. Now add prepared stuffing in it, and grease its edges with little water.
5. Fold it by bringing all the edges together and seal it.
6. Repeat the process with the remaining dough balls.
7. Grease the steaming tin with oil and place all momos in it.
8. In a steaming pot, pour 1 litre of water for steaming and heat it.
9. Once the water starts boiling, place the steaming tin inside the steamer and cover it.
10. Let it steam for 10 minutes.
11. Now remove the lid and transfer all momos to a plate.
Veg momos are ready to serve. Serve it hot with mayonnaise, red chilli sauce or schezwan sauce.