This Tibetan origin dish, is popular as a street food in India. With variety filling and shape, it is a favourite among all. The young, the adult love momos alike.
Here, I am bringing together everybody’s favourite maggi and momo together. Keeping the originality of the momo I have made slightest change to accommodate maggi into this recipe. If you take out the maggi element you get authentic momo.
This is a welcome change for all of you who love maggi and momo. The combination is surely a hit. I have steamed the momos, but you can readily fry them if you like it that way. Stuffing is an important and vital part of the momos. The basic version has cabbage, carrots, onions, but you are free to create your own stuffing. Pair up some red hot chutney to savour the momos.
These ma-mo’s(maggi-momo 😛 ) are too good to stop at one 🙂
Steps:
In a pan, heat oil on medium flame.Add garlic and fry for a minute.Fry onion,ginger and capsicum on high flame for a minute.
Add carrot and cabbage.Sauté it for 2 minutes in high flame.Add soy sauce, lower the flame, add cooked noodles, salt,black pepper powder and toss well for 2 minutes .
Pinch small lemon sized portion from the dough and make it to a round ball.Lightly dust the rolling board and roll dough ball into circles. Do not flatten it too thin or thick.Place the filling in the centre .Start pleating from one end and join all the pleats together at the centre to seal the filling.
Cook for about 6-8 minutes on a medium-high flame.
- Maida/all purpose flour - 1 cup
- Salt 1 tsp
- Maggi masala/tastemaker - 1 tsp
- Oil 2 tsp
- Water
- Maggi noodles 1/2 cup
- Cabbage 1/2 cup
- Carrot 1/2 cup
- Capsicum 1/4 cup
- Ginger 1/2 inch
- Garlic 5-7 pods
- Onion 1 small
- Soy sauce 2 tsp
- Salt to taste
- Black pepper powder 1tsp
- Knead a soft dough out of maida, salt, maggi masala - Adding water little by little.
- Add oil and continue to knead for another 3-4 minutes. Cover it with a moist cloth/napkin and keep aside.
- Finely chop ginger and garlic. Finely chop onions , capsicum , carrot and cabbage.
- Cook noodles in enough water. Do not overcook. Strain the water and keep it aside.
- In a pan, heat oil on medium flame.
- Add garlic and fry for a minute.
- Fry onion,ginger and capsicum on high flame for a minute.
- Add carrot and cabbage.Sauté it for 2 minutes in high flame.
- Add soy sauce, lower the flame, add cooked noodles, salt,black pepper powder and toss well for 2 minutes .
- Pinch small lemon sized portion from the dough and make it to a round ball.
- Lightly dust the rolling board and roll dough ball into circles. Do not flatten it too thin or thick.
- Place the filling in the centre .
- Start pleating from one end and join all the pleats together at the centre to seal the filling.
- Else, simply seal the filling gathering the edges at the centre (like modak). You can use a Gujiya mould for easy shaping.
- Keep the momo covered in a moist towel/napkin until the steamer is ready. We do not want the dough to dry out.
- Heat water in a steamer/idli maker.
- Grease the plate/ idli moulds/stand and gently place the momos.
- Cover and cook for about 6-8 minutes on a medium-high flame.
- Serve hot with red chutney.
