If you like Afghani momos from the market, why not attempt a more hygienic and healthier version at home? This recipe isn’t difficult; all you need is a little patience, a love of momos, and some time. Why should you make it yourself? Given the level of hygiene these days, isn’t it preferable to cook it oneself when we are unsure what we are eating? Give it a try; they’ll turn out delicious, and everyone in your house, including yourself, will certainly enjoy them!
2 cups maida, salt, and water
4 cups carrots, cabbage, and capsicum chopped
1/4 cup finely chopped onions
1/4 teaspoon ground black pepper
2 tablespoons oil
For the Afghani Batter:
1 a quarter cup hanging curd
1 tablespoon ginger-garlic paste
1 teaspoon salt
1/2 teaspoon organic red food coloring
1 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon lemon juice
1/4 cup coriander, chopped
Step 1: For Basic Momo: External protection: After creating a dough with maida and a pinch of salt, let aside for 30 minutes.
Step 2: Start filling: Pour some oil into a skillet and add some onion to cook the vegetables over medium heat.
Step 3: Season the vegetables with pepper and salt after they have cooled.
Step 4: Add soy sauce or other ingredients to enhance the flavour.
Step 5: Make a Momo Shape: Cut the dough into equal half to make little circles.
Step 6: Roll the dough balls into tortillas and fill the centre with one spoonful of the filling.
Step 7: Maintain a narrow margin and a thick centre.
Step 8: Fold the momo into pleats.
Step 9: Wrap them with a moist kitchen towel until they’re ready to steam.
Step 10: Bring the water in the cooker to a boil for steaming.
Step 11: Grease a pan and arrange the momos in it, leaving room between each one.
Step 12: Cover the pan and place it over the cooker or pot.
Step 13: Monitor the momos until they’re done.
Step 14: They are finished when the outer layer begins to change colour and no longer appears sticky.
Step 15: Fry them now for crispiness.
To Add Afghani Flavor:
In a mixing bowl, combine the curd and all of the spices, then pour over the momos and coat thoroughly.
Garnish with coriander and parsley, if desired.