INGREDIENTS
1 cup refined flour, ½ cup onions, chopped, ½ cup mushrooms, chopped, 2 tbsp ginger-garlic paste, 5-6 tsp soya granules, 2 tbsp soya sauce, salt to taste
METHOD
• In a vessel, mix together the refined flour, salt and little water to make dough.
• Refrigerate for 30 minutes.
• Heat oil in a pan and add the chopped onions, mushrooms, ginger-garlic paste, soya granules, soya sauce and salt.
• Let the mixture cook on high heat for 3-4 minutes. This is the stuffing.
• Now make small balls of the dough and roll out each ball to 4-inch diameter round.
• Dab some water on the edges and place a tablespoon of the stuffing in the centre of each circle.
• Fold the edges and pinch and twist to seal or fold the momo in half (into a semi-circular moon shape). Pinch the edges shut.
• Place these momos onto a moist cloth or a well-greased surface.
• Before placing them in the steamer, ensure the steamer layers are well greased too.
• Now place the momos in the steaming dish and cook for 20-25 minutes.
• Serve hot with tomato chutney or tomato chilli sauce.
