Momo (B)

Ingredients	Quantity (50 momos)
Dough
Refined flour	½ kg
Egg	1
Salt	5gms
Filling:
Mincemeat (fatty)	½ kg
Onions	250gms
Green chillies	10gms
Ginger	5gms
Salt	10gms
Soya sauce (optional)	1 tsp
Ajinomoto (optional)	¼ tsp
Oil (optional)	1 tbsp

For dough:

Mix flour, salt and egg. Add tepid water and make a soft dough, kneading vigorously for about 20 minutes. Set the dough aside for approximately 1 hour.

For filling:

Chop onions, green chillies and ginger. mix them with the mincemeat. Add salt, soya sauce ajinomoto and mix well (only salt, if soya sauce and ajinomoto are not used)

To shape momos:

Divide the dough evenly into small balls weighting approximately 10gms each. Roll to about 6 cm in diameter. Put 1 tsp of mincemeat filling in the centre.

To steam momos:

Boil water in the bottom compartment of momos steamer, idli steamer or pressure cooker with idli steamer. Grease the perforated compartments and place momos keeping at least ½ “space round each momo. Steam moms for 25 – 30 minutes. (If pressure cooker is used, do not put the weight). Serve steaming hot with tomato-garlic chutney.

Tomato – garlic chutney

 Ingredients

	Quantity
Tomatoes (ripe)	250gms
Garlic	5gms
Red chillies (dried)	5gms
Methi seeds	2gms
Oil	20ml
Salt	10gms

Blanch/roast tomatoes and remove the skin. Heat the oil. Add methi seeds. When seeds splutter, add garlic pods and fry them to golden brown. Add dry red chillies and fry till they are crisp and brown. Remove from fire and drain them out of the oil. Grind together the above fried ingredients, along with blanched tomatoes, to a very smooth paste. Return the ground paste to the frying pan with remaining oil. Add salt and fry till the raw smell of tomatoes goes. Remove from fire. Cool and serve with momos.