Momos two ways (maida free)
Momos have always been a favourite in our family, but I have never been thrilled using maida or all purpose flour for making the wraps. While you can make the wrappings with full atta or wheat flour also, I am not 100% happy with the texture of the wrapping.
So here is a recipe using starch or the milk solids extracted from wheat flour, equal quantities of foxtail millet (தினை) and Kodo millet (வரகு) and potatoes. Each starch behaves differently when cooked and so you do need a combination of starches along with some wheat flour to give you a dough of the right consistency and texture. I have made the starches at home and the recipe and video are here below. These starches are readily available in the market, but I prefer to make mine at home. They are quite moist so they will need to be refrigerated.
Ingredients for momos
Chilli sauce – In a kadai add the oil and finely chopped garlic. Fry till the smell of raw garlic disappears and then add the chopped tomatoes. Stir for a minute and add the two types of chillies. Add a cup of water and allow to cook till the chillies also become soft. Add the required amount of salt, some sugar and the vinegar and grind to a smooth sauce when it cools down.
Spinach tofu filling – in a kadai add the oil and chopped garlic and fry well. Add the chopped spinach and stir till it wilts. Add salt to taste, black pepper powder and the soy sauce. Stir well and then add the grated tofu and stir till it comes together. Set aside to cool.
Cabbage and carrot filling – in a kadai add the oil and fry the chopped garlic. Add the chopped onions and fry till it becomes translucent and then add the grated carrots and chopped cabbage. Stir well and add salt, pepper powder and the soy sauce. Mix well and set aside to cool.
Making the momos – knead the dough some more and pinch off a tennis ball sized piece of dough. Using wheat flour, roll it into a thin, flat chapati like shape and cut a circle from it using a lid or any small cup. Carefully lift the round piece onto your palm, add a teaspoonful of the filling and fold the momo. There are many shapes that the momos can be folded in. Most often you find them in a pleated Kozhukattai like shape. A simple semicircular shape is also fine but make sure the edges are sealed well so that the filling doesn’t come out when it is being steamed.
Place the momos on an oiled flat colander or idli steamer and steam it over a pot of boiling water for ten minutes.
Eat them hot with the chilli sauce.