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Tips And Hacks To Prepare Momos

How many of you have worked an extra ounce to fulfil your family’s cravings at home amidst a pandemic? If you did, they must have been easy-to-prepare snacks, with an inclusion of momos, pizzas or chaat items, for instance. Let’s begin with momos and ask you a few questions:
1. Do you stuff your momos with the fillings/ overcook them too much?
2. Grease the pan enough?
3. What do you prepare them in?
There are multiple people who still haven’t equipped themselves with the latest hacks/ tips to prepare momos. So, we thought of providing some to you.
- Once you chop the vegetables, keep in mind that they do not have to be pureed, but to be tasted as individual bites.
- Don’t overcook the filling, or you wouldn’t find them crispy at all. It should neither be too dry or too moist, since too many vegetables can tear apart the veg momos.
- Make sure that the pan is greased with oil to prevent them from sticking.
- Do not stuff your momos with the filling, since the dough can easily tear apart.
- While you place ...
... the momos to cook, ensure to have an electric cooker/ a pressure cooker to steam the momos in. Refrain from overfilling the cooker with water.
In case you do not have a cooker, there is an easy hack to prepare momos without a steamer. We have got you covered. Skipping to the good part, this is all you need
a) Aluminium foil
b) Ceramic plate
After, you’ll have to prepare the momos by adding the filling and once they are ready to cook, cover them in aluminium foil, making three of them. Ensure that you don’t squeeze them too tight, since they will reduce in size. Now, place the balls in a large pot and put the ceramic plate to use by placing it on the top. Furthermore, you’ll need to add water on medium-flow heat and bring it to a boil.
As mentioned in the tips, grease the plate with sesame oil and place the momos on it. To give it an aesthetic appeal, you can place a lettuce leaf at the bottom. Cover the pot with a lid and keep the specifics of the tips in mind. Let them steam for 8 minutes and be careful to remove the lid, since it might be hot.
Moving on, we are going to be asking you a mind-boggling question. Did you know that momos could be made from stale bread? Don’t cuss at us, read along. All you’ll need
• Cabbage – ½ cup
• Carrot – ½ cup
• Chilli – ¼ cup
• Green onions – ¼ cup
• Garlic – 3-4 buds
• Ginger – 1 inch
• Bread – 10
• Salt
• Oil
• Soy sauce – 1 tablespoon
• Black pepper – ½ teaspoon
• Chili sauce – 1 teaspoon
Getting into the process, just like ‘bread pakodas,’ we have ‘bread momos’ to offer. Carefully cut out all the bread sides and sideline it. As for the stuffing, make sure that the vegetables are finely chopped and toss them in a pan on medium-flow heat. Add in every ingredient turn by turn and shape the momos by typically placing the stuffing in the centre of the bread with wet hands. Keep them for a while and you have two options: steam/ fry. If you like crispy momos, frying is an ideal option.
To fry them, take some oil and add it in the pan, heat and fry the momos, until they don’t become crispy. They are ready and edible. Serve it with chutney!
A final hack would be to make momos in a Kadhai. Yes, you heard it right. The ingredients of making the momos will remain similar to the previous hack. You can add additional items owing to
i. Paneer – 2 tablespoons (Mashed)
ii. Coriander – 2 tablespoons (Chopped)
Make the dough, add the vegetables and fry it. Turn down the heat and add in coriander. After, make small balls and keep rolling them for consistency, till they are round. Add the filling in the centre and fold from the sides. Take the kadhai and grease it with oil, as per normal. Boil water in it and let the pressure begin. Now, place the momos, cover the kadhai with a lid for 20 minutes and take it onto the plate. It is ready for consumption. Don’t be shocked, momos can be prepared in a kadhai.
After a bunch of tips and hacks, we are hoping that they have helped you by now. If none of them work out, you always have the option of ordering momos online.
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