Delhi
Afghani momos
Momos in a creamy, peppery sauce. Dinner jacket on, chopsticks optional.
85 minTime
12 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original443kcal
12 gprotein
4 gfibre
85minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the maida, a pinch of salt and the oil. Add water a little at a time and knead 6 minutes into a firm, smooth dough. Cover and rest 30 minutes.
- 2Heat 2 tsp oil and stir fry half the ginger garlic paste with the onion, mushroom, cabbage and carrot for 4 minutes. Add 1/2 tsp salt and cool.
- 3Roll 28 circles, fill and pleat into round momos. Steam over boiling water for 10 minutes.
- 4Blend the cashews with the hung curd, cream and remaining ginger garlic paste until smooth.
- 5Heat the butter in a pan and char the steamed momos for 3 minutes, turning, until spotted brown.
- 6Lower the heat, add the sauce, chilli, pepper, kasuri methi, garam masala and remaining salt and toss for 2 minutes. Finish with lemon juice.
Serve it like this
Spoon onto a plate with extra sauce, sliced onion rings and a squeeze of lemon.
