Sikkim

Vegetable momos

Pleats are optional. Second helpings are not.

75 minTime

9 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

362kcalsame

9 gproteinsame

6 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups

Waterabout 1/2 cup

Saltto taste, divided

Cooking oil (vegetable oil)2 tbsp, divided

Cabbage2½ cups, finely chopped

Carrot1, grated

Onion1, finely chopped

Spring onion (green onion, scallion)3 stalks, chopped

Garlic10 cloves, divided

Ginger2.5 cm, grated

Soy sauce2 tsp

Black pepper½ tsp

Tomato2, for the chutney

Dried red chilli5, soaked

Vinegar1 tsp

6 steps

1Knead the maida with a pinch of salt, 1 tsp oil and water into a smooth, firm dough. Cover and rest 30 minutes.
2Toss the cabbage with a pinch of salt, wait 10 minutes and squeeze hard. Fry half the garlic, the ginger and onion in 1 tbsp oil, then add cabbage, carrot, spring onion, soy sauce and pepper for 2 minutes. Cool.
3Roll small balls of dough into thin 3 inch circles, thinner at the edges.
4Place a spoon of filling in the centre, pleat and pinch shut. Set on an oiled steamer plate with gaps between.
5Steam over rapidly boiling water for 10 to 12 minutes.
6For the chutney, boil the tomatoes and soaked chillies for 5 minutes. Blend with the remaining garlic, salt, vinegar and oil.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.