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Making the Momos Chutney/Sauce

Making the Momos Chutney/Sauce

    Ingredients

    • 3-4 Tomatoes (cut into 4 halves)
    • 5-6 Dried Red Chilli (soaked in hot water for atleast an hour)
    • 5-7 Garlic (whole)
    • 2 pieces of Ginger 1” long (whole)
    • 1 tsp Butter
    • ¼ tsp Oil
    • ½ tsp Salt
    • ½ tsp Oregano
    • ½ tsp Cumin seeds
    • 2-3 Garlic Cloves, very finely chopped
    • ¼ Onion, very finely chopped
    • 1 tsp Gluten Free Soy Sauce
    • 1 tsp Gluten Free Vinegar
    • 2 tbsp Gluten Free Tomato Ketchup

    Method

    Making the Stuffing:

    1

    - Grind tomatoes, red chilies, ginger and garlic together in a blender.
    - Heat a little oil in a pan, add cumin seeds and sauté for a minute.
    - Add chopped ginger and onions and sauté them.
    - Then add the prepared puree in the pan and boil for a few minutes.
    - Add Salt and Oregano and mix into the sauce properly
    - Add Gluten free soy sauce, vinegar and tomato ketchup.
    - Mix well and boil till the sauce thickens. Take out in a bowl and let it cool down.

    Making the Momos

    Gluten Free Veg Momos & Chutney Recipe

      Ingredients

      For Veg. Momos Stuffing:

      • 1 tbsp Oil
      • 2 tsp Garlic, very finely chopped
      • 1 tsp Ginger, very finely chopped
      • 1 Green Chilli, very finely chopped
      • ½ cup Onion, very finely chopped
      • ½ cup Cabbage, very finely chopped
      • ½ cup Capsicum, very finely chopped
      • ½ cup Carrot, very finely chopped
      • ½ tsp Salt (according to taste)
      • ¼ tsp Black Pepper Powder
      • 1 ½ tsp Gluten Free Soy sauce
      • ¼ cup Spring Onion, very finely chopped (optional)
      • ½ tsp Gluten Free Ajinomoto (optional)
      • 1 tsp Wheafree Cornstarch
      • 2 tbsp Water

      For Outer Layer:

      • 1 cup Wheafree Maida
      • ½ tsp Salt (according to taste)
      • Warm water for making dough
      • 1 tsp Butter

      For Making The Gravy:

      • 2 tbsp Wheafree Corn flour
      • ¼ cup Water - to make slurry with corn flour
      • ½ tsp Salt (according to taste)
      • ½ tsp Black pepper powder (according to taste)
      • ½ tsp White Pepper powder (according to taste)
      • 1 tbsp Gluten Free Soy Sauce
      • 1 tbsp Gluten Free Chilli Sauce

      Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:

      • ½ tsp Chilli Flakes
      • ½ tsp Garlic Paste
      • A few drops of Vinegar
      • 1 tbsp Water
      • 1 tsp Gluten Free Tomato Ketchup
      • 3 cups Water (take more if required)
      • ½ tsp Gluten Free Ajinomoto (optional)
      • 1 tbsp Gluten Free Schezwan sauce (optional)

      Method

      Making the Stuffing:

      1

      - Heat up oil in a pan on medium-high flame. Sauté ginger and garlic for few seconds. Add onions and sauté it for 2-3 minutes till the onions soften a bit, you don’t have to brown them.
      - Then add the chopped vegetables together. Stir continuously for 3-4 minutes making sure they are tender but still little crunchy.
      - Now add salt and pepper, mix well.
      - Add Gluten Free Ajinomoto to enhance the flavour.
      - Then add spring onion greens (if using) and gf soy sauce and mix properly.
      - Take out the stuffing in a bowl.
      - Add boiled gf Wheafree Rice Noodles (if using) into the vegetables and mix with very light hands.
      - Take Wheafree Cornflour in a small bowl and mix with water properly so that there are no lumps.
      - Add it to the vegetables. Mix for a minute or two so that the vegetables become sticky.
      - Keep aside, let the stuffing cool down.

      Shaping and Steam cooking the Veg. Momos:

      2

      - Take Wheafree Maida Replacer and salt in a bowl mix properly
      - Add warm water little by little and knead into smooth yet stiff dough.
      - Cover the dough and let it rest for 10-15 minutes. Meanwhile prepare the steamer by adding a glassful of water into the steamer pan and bring it to a simmer on high heat.
      - Then divide the dough into equal portions and make smooth balls.
      - Working with one ball at a time and roll into thin, 4 inch diameter circle.
      - Put a tablespoon of stuffing in the center and fold the covering sheets in the shape of momos.
      - Once all of them are shaped. Grease the steamer tray with oil and arrange shaped momos on it.
      - Steam them for 10-15 minutes or till the outer layer looks shiny, transparent and it doesn’t feel sticky on touching.
      - Remove from the steamer gently and serve hot/warm.

      - Recipe By: Wheafree Kitchen

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