How To Make Momos: These Cheesy Macaroni Momos Are Just Too Good To Be True

Momos are dumplings that are said to be native of Tibet, but they have actually been an intrinsic part of several Himalayan regions such as Sikkim, Bhutan, Nepal and Arunachal Pradesh. Now, of course, momos have travelled far and wide and have become a street favourite in metropolitan cities like Delhi, Kolkata and Mumbai. And when a snack becomes so popular, it is bound to have many exciting and bizarre renditions too. In this year alone, several kinds of momos like the Kulhad momos, Momo Paratha and 24K Gold Momos went viral. While some impressed, some just made us go ‘urghh’. Either way, we understood yet again, how versatile these dumplings are. And to prove our point, we have got you momo-heads the recipe of cheesy macaroni momos.  

How To Make Cheesy Macaroni Momos: Tips And Tricks To Keep In Mind  

These momos are made with rice flour, which means the casing feels extra light and crispy. However, the USP of the momos would have to be the filling. A spicy macaroni with specs of cheese, onions, tomatoes, Maggi masala and schezwan chutney. Once the momos are prepared, they are also pan-fried with spicy momo chutney. Are you drooling already? Here’s what you must keep in mind 

1. Sift, rice flour and bit of salt together. 
2. Then add hot water to the flour, do not add chilled water, it could lead to lumps. It is important you ensure your dry ingredients are mixed well. 
3. Make a dough and let it rest. Resting the dough is important for the overall structure of the dough. 
4. In a hot pan add onions, and sautee till the onions just begin to change colour and the add tomatoes. 
5. Post this add flour and sautee gently. 
6. This should be followed by milk, at this point you need to consistently stir so that there are no lumps formation. 
7. Once you have a smooth sauce, add in your powdered masalas and condiments, Maggi Masala and Schezwan chutney in this case.  
8. Stir, stir, stir. There is no shortcut here. 
9. It is a good idea to add cheese afterwards, grate it and continue to stir. This may thicken your sauce, if you want you can add more milk to adjust the consistency of the sauce here.  
10. Finally, add the macaroni. Cook on medium flame. Transfer it to a bowl. Let it cool 
11. Go back to your dough, roll it in a cylindrical log and cut small pedas or chunks from the dough, they should all be of equal size.  
12. Roll them out, until they are flat, They should not be too thick or too thin. 
13. Place the macaroni mixture right in the centre, and seal the edges together, make sure there are no cracks or breaks in the dumplings. 
14. Steam the dumplings for 10 minutes. If you want, you can have them as is, or toss them in a pan and panfry it with red, hot momo chutney.