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Afghani Momos
Afghani momos are delicious dumplings filled with a spiced mixture of vegetables or meat, coated in a creamy yogurt sauce, and garnished with coriander leaves. They are a perfect blend of Indian and Afghan flavors. Ingredients: Mixed vegetables, Maida, Thick curd, Garlic paste, Dairy cream, Cooking oil, Salt, Coriander, Black pepper powder, Ginger garlic paste, Onion
60min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
Prepare the dough by mixing 200 grams of all-purpose flour (maida) with a pinch of salt and enough water to form a smooth, pliable dough. Cover and let it rest for 30 minutes.
2
For the filling, finely chop 200 grams of mixed vegetables (cabbage, carrots, and capsicum) or minced chicken. In a bowl, mix the chopped vegetables or chicken with 1 finely chopped onion, 1 teaspoon ginger-garlic paste, 1/2 teaspoon black pepper powder, salt to taste, and 1 tablespoon oil. Mix well and set aside.
3
Divide the dough into small equal-sized balls. Roll out each ball into a thin circle, about 3-4 inches in diameter.
4
Place a spoonful of the filling in the center of each circle. Fold the edges and pinch them together to seal the momos. Ensure there are no gaps for the filling to escape.
5
Steam the momos in a steamer for 15-20 minutes or until they are cooked through.
6
For the Afghani sauce, whisk together 200 grams of thick yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon black pepper powder, and salt to taste. Add 1 tablespoon of fresh cream for a richer taste (optional).
7
Once the momos are cooked, gently toss them in the Afghani sauce until they are well coated.
8
Garnish with chopped coriander leaves and serve hot with a side of spicy chutney.
Nutrition
350
kCal
9 g
Protein
8 g
Fat
60 g
Carbs
200 g of Mixed Vegetables
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200 g of Maida
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₹44
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200 g of Thick Curd
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½ tsp of Garlic Paste
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1 tbsp of Dairy Cream
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1 tsp of Black Pepper Powder
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1 tsp of Ginger Garlic Paste
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1 Onion
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