A monsoon day treat

Pushpesh Pant

There was a time when the kebab was king and the melt-in-the-mouth galouti ruled the roost. Well, things have changed. It’s the Tibet- Nepalese momos that outsell the skewer or the patty in the NCR at least. Momo is the Plebeian version of the delicate Chinese dimsum or Thai sui mai, but we in India have invented a tandoori momo with our jugaad genius. What tickled our palate recently was a jumbo momo at an airport pit spot with options limited to soggy sandwiches and stale samosa. We watched the young man at the wok carefully and, on our return, tried to replicate what he had done. The results have been very encouraging and this steamed savoury has replaced the pakoras on our plate when it pours. Just try this out with fillings of your choice. And if you really care for oil, toss these beauties lightly in a non-stick pan with some chutney. Satisfaction guaranteed.

Momos

Ingredients

• Maida 150g 
• Cabbage 1 small head (washed well, chopped very fine) 
• Spring onions 2 with greens (washed and chopped fine)
• Carrots 1 small (scraped washed and grated)
• Cauliflower 1 medium-sized floret (washed and grated)
• Red or yellow bell pepper ¼ (chopped very fine)
• Fresh ginger 2-inch piece (scraped and grated)
• Salt to taste
• Sweet and sour chilli sauce 1 tbsp
• Plum or apricot chutney 1 tsp

Method

Mix all the vegetables in a bowl. Add salt and pepper along with a few drops of chilli sauce. Sift maida with a pinch of salt. Mix sufficient water and knead to yield pliable soft dough. Divide in equal portions and shape into small balls. Flatten them and roll out into discs 3-4 inches in diameter. Put a teaspoon or more of grated and chopped vegetables in the centre. Shape into small pouches of preferred shape but take care they are not very tiny. Seal the momos by pressing gently after moistening the edges. Steam for about 10 minutes in an idli maker or in a pressure cooker without weight. Enjoy with the chutney of your choice.