TANDOORI MOMOS

Ingredients

for outer cover
3/4 cup all purpose flour/maida + 1/4 cup cornflour
½ tsp oil
¼ tsp salt or as required
water for kneading or as required

for the stuffing
1 small cabbage finely chopped
1 carrot finely chopped

3 to 4 small garlic/lahsun finely chopped
1 onion finely chopped
1 tsp soy sauce
1 tsp vinegar
½ tsp black pepper
1 tbsp oil
salt as per taste

Marinate

4 tbsp Chili garlic paste + 2 tbsp cream

Method

take the maida & cornflour, salt and oil in a bowl and mix it.

add water and knead to a firm dough. cover the dough and keep aside for till you prepare the stuffing.

heat oil.

add garlic. saute for 2-3 seconds.

add onions and saute for 10-15 seconds. add all the finely chopped vegetables.

increase the flame and stir fry the vegetables on high heat.
when the edges starts getting golden, add soy sauce, salt and pepper.
continue to stir fry on high heat till the vegetables are cooked.

divide the dough in two parts. make a 6-7 inch log from each part. cut the log into equal slices.
make ball of each slice
take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
try to get the edges to be thin and the center to be thick.

place 1 or 2 tsp of vegetable stuffing in the center.

Fold it like half moon and join its edges together.

prepare all momos this way .
heat water in a steamer let the water come to a boil.
in a greased steamer pan , place the momos keeping space between them so that they don't touch each other.

don't overdo the steaming, as the dough becomes dense and dry.
the steaming time may vary upon the thickness of momos' cover.

the momos will have a transparent look when done.

time of cooking momos varies from intensity of the flame and kind of pan.

Take the marinate and marinate the momos in them.
Place then in skewers and grill in a coal griller.

Enjoy with chili sauce...