File:Mutton Momos.jpg
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Summary
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| Description |
English: When steamed meat or vegetables (along with other ingredients) are wrapped in flattened-out refined flour dough, you get momos, which are just great for any meal: be it breakfast, lunch or dinner. But momos are best eaten hot, right from the steamer. The momo sauce or dip is treated very seriously: it is the sauce which decides the overall taste of a momo platter. So using the right ingredients in the right amounts is very essential for a good momo achar. Both steamed and fried momos are popular; the shapes may vary from full moon to half-moon. The fried momo is called kothey. |
| Date | |
| Source | Own work |
| Author | Vikassinghbahamania |
| Camera location |   | View this and other nearby images on: OpenStreetMap |  |
|---|
Ingredients for the wrapper: Refined flour: 4 cups Oil: 1 tbsp Salt: ¼ tsp Water Ingredients for the filling: Minced mutton meat (alternately, chicken or lamb mince): 500 g Salt: ¾ tsp Finely chopped garlic (small): 14 Ginger paste: ½ tsp Coriander leaves or cilantro (finelychopped): ¼ cup Soy sauce: ½ tsp Vinegar: 1 tsp Turmeric powder: ¼ tsp White pepper powder: 1 tsp (adjustable) Finely chopped green chillies (de-seeded): 4 Spring onion greens (finely chopped): ½ cup Finely chopped onion: ½ cup Method: Combine flour, oil, salt and water. Knead until the dough is soft and pliable. Cover and keep aside for at least 20 min. Make ping-pong-sized balls out of the dough. Flatten out each of the balls with a rolling pin to make not-too-thin circles. (If you make very thin circles, the momos will tear, as the stuffing is a little juicy.) Cover.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 07:54, 23 March 2021 | | 3,024 × 4,032 (1.69 MB) | Vikassinghbahamania (talk | contribs) | Uploaded own work with UploadWizard |
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