Afgani Momos Recipe
Momos, for the unversed, are a soft and moist buns made from all-purpose flour and shaped like dumplings with a peak. The word momos is derived from Mog Mogs in Tibetan which means a bun that is stuffed. The origin of momos dates back to Tibet as well as Nepal who make rightful claims of creating the dish. It is said that momos travelled to India through the Silk route and reached different parts of India. The exodus and migration of Tibetans to our country in 1959 led to them bringing the momos along. From north-eastern states like Sikkim and Manipur to Kolkata and Delhi, momos have become revered snack in most parts of the country. While we have a variety of momos on our plate today like classic steamed, tandoori, fried and pan-fried, there is yet another type which is interesting. They are called Afghani momos. These round soft dough balls are filled with juicy veg or non-veg stuffings and are served with a spicy dip. They are the delightful street food. In this recipe, the savoury veggie filling has a balanced taste and is lightly spiced, so that it accompanies any spicy and hot sauce very well.
ingredients serve
Ingredients for Afgani Momos Recipe
- As required For Dough
- 1 cup Maida
- None Salt
- As required Water
- 1/2 teaspoon Oil
- As required For Filling
- 3 tablespoon Butter
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 teaspoon chopped Green Chilli
- 1/4 cup chopped Spring onions
- 1/4 cup chopped carrots
- 1/4 cup chopped cabbage
- 1/4 cup chopped capsicum/French beans
- 1/4 cup crumbled paneer
- 1/4 teaspoon black pepper powder
- 1 tablespoon Spring onion
- 1/2 teaspoon Soy Sauce
- As required For Afghani Batter
- 1 teaspoon Green Chilli Chopped
- 4 tablespoon Cream
- 1/2 cup Milk
- 3 tablespoon Curd
- 1/4 teaspoon Black pepper powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Chaat masala
- 1 teaspoon Coriander powder
- 2 pinch Kasuri methi
- 1 tablespoon Chopped coriander
- As required Salt
Directions: Afgani Momos Recipe
Steps To Prepare
- STEP 1.For the filling, chop coriander and onions.
Cooking Directions
- STEP 1.In a bowl, add maida, salt and blend well. Add water in small parts and knead to a semi-stiff dough. Add oil and knead for 15-20 secs and rest for 15-20 minutes.
- STEP 2.In a pan, add butter, garlic, ginger and green chilies. Sauté for one minute.
- STEP 3.Add onion, carrots, capsicum/beans. Combine and sauté for one minute.
- STEP 4.Now add cabbage , paneer and sauté on high flame for one minute, until it shrinks slightly.
- STEP 5.Reduce the flame to low and add pepper powder and salt . Mix well.
- STEP 6.Add soy and blend. Momos stuffing is prepared.
- STEP 7.In a pan, add butter, green chillies and sauté for a few seconds.
- STEP 8.Add four tbsp cream and 1/2 cup milk. Cook for a couple of minutes.
- STEP 9.Now add salt black pepper powder, garam masala, chaat masala, coriander powder, kasuri methi and chopped coriander.
- STEP 10.Fry the momos in hot oil by filling the dough with the stuffing.
- STEP 11.Now add deep-fried momos and coat them well gently.
Storage And Serving Method
- STEP 1.Serve the creamy momos with a fiery red chutney.
value
Current Totals
- Fat19g
- Protein35g
- Carbs145g
- Fiber15g
MacroNutrients
- Carbs145g
- Protein35g
- Fiber15g
Fats
- Fat19g
Vitamins & Minerals
- Calcium608mg
- Iron8mg
- Vitamin A2015mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9181mcg
- Vitamin B120mcg
- Vitamin C57mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium173mg
- Manganese2mg
- Phosphorus540mg
- Selenium21mcg
- Zinc4mg