Momos are mostly steamed. The traditional momo steamer is called a mucktoo. We’ve all seen that metal utensil with holes at the base, right? In many places, bamboo steamers are also used. Also, momos are a traditional delicacy in Bhutan, Nepal, Sikkim, Assam and North Bengal. Recipes are often passed down via generations.
Ingredients:
FOR MOMOS DOUGH– Green Chilli sauce 1½ cup Flour (maida) a generous pinch Salt 1½ tbsp Oil 100 ml (little less than ½ cup) Warm Water
FOR CHILLI PANEER- 4 tbsp Oil ½tbsp Ginger chopped ½tbsp Garlic chopped ½cup Onion chopped ¼cup Green Capsicum Chopped ¼cup Red Capsicum Chopped ¼cup Yellow Capsicum Chopped 2¼ tbsp Soya sauce 1tsp Kashmiri chilli powder 2tbsp Tomato ketchup 1 tbsp Green Chilli sauce ½tbsp Vinegar to taste Salt 1cup Paneer Cubes Dash of water ½tbsp Corn starch 2 tbsp Water Handful Spring onion chopped
Steps
(Recipe by Chef Kunal Kapur)
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