Momos, or dumplings are one of its kind.. But this time, it’s double the delish ~ Chili Momos is here for you 🙂
I have been to Kathmandu couple of times, and have stayed for a good time as well.. And, all after that I have a very big soft corner for the city, or I must say the Country Nepal.. This delicacy is very popular around Kathmandu & Nepal.. It’s just divine, but it’s damn spicy 😀
My version is slightly drier as a gravy sorta(that’s how I prefer), you can make it with gravy if you want so.. Also not as spicy as we get there.. So let’s get cooking, shall we?
Chili Momos | Local Nepali Style with Veg Momo Recipe
For Momos : Cabbage - 1 [grated]
Onion - 2 [chopped]
Ginger - 3" Piece [grated]
Salt - to taste
Pepper - ½ tsp
Oil - 2 tsp + to grease
Dough - as required [see notes]
For the chili momo prep - Oil - to fry + 3 tbsp
Green Chili - 6
Garlic - 10 cloves [pressed]
Momo Red Chutney - 4 tbsp [Recipe video in end]
Vinegar - ¼ tsp [I used chili vinegar]
Red Chili paste - 1 tsp
Soy Sauce - 2-3 drops [totally optional]
Ketchup - 6 tsp
Onion - 1 [shelled]
Salt - to taste
MSG - a pinch
Sugar - ¼ tsp [to balance, optional]
Fried Momos - 18-20
Scallions & Coriander - As desired
We'll start by making the filling for momos, for the same - add cabbage, onions, ginger, salt & pepper in a bowl & mix really well. After 2-3 minutes, the mixture will feel much more moist & it;ll start oozing moisture.
Take some mixture in your hands, squeeze hard and put the mixture into another bowl. Like so, take out excess moisture from the mixture. See notes for uses of the liquid you are left with.
To the cabbage mixture, add the oil and mix well. Filling is ready. Grease steamer plates with oil.
Roll out the momo dough(see notes) into 3-4" circles then place about ½ to 1 tsp of filling. Make plates till half(or until semicircle) as shown in video, then press the empty side of dough to the plates. Place into steamer racks. Make more momos like so, then steam for 10 mins in med flame. Let momos stand for 5 mins, then take them out of the steamer and let them cool completely,
For the chili momo prep ; Heat up oil in a pan to fry the momos. Once hot, fry in high flame until golden. Keep aside.
In a bowl mix - red momo chutney, vinegar, chili paste, soy sauce, ketchup.
Heat up a wok, add 2-3 tbsp of oil. Once hot add the slit green chili, garlic. Stir once, then add the onion shells & toss for a minute. Add a pinch of salt & msg and toss.
Pour down the sauce and ¼ tsp of sugar and cook for a minute. Add the fried momos, stir until momos are coated. Sprinkle a bit of scallions & coriander if you wish, then serve hot!
1. You can watch my momo recipe video for the dough recipe. Also the red chili chutney video, both are embedded below. 2. Locals mostly make it with raw veggies, that's why I showed this method this time. 3. The liquid from the veggies is very nutritious & delectable.. You can drink it as it is, I do it all the time I drank all of it, I like it a lot! You can also make thupka, or soup with it.. Or use it as a stock if you wish! 4. My mom has been making momos since like many years, like when I was 3-4 years I have been seeing her making.. In my family everyone loves momos, and so she used to make for us almost every week.. Now-a-days once in a month.. She used to say me, make loyi out of the dough(divide the dough into smaller portions).. I used to enjoy that 😀 Experienced hands!
Fried momos with juicy filling with a spicy & garlicy sauce.. Double the delish for sure.. Make sure you try it, and do share how you liked the dish 🙂
It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them.. One of them was this Cheesy Chili Idli..
As Mothers Day is so close, I thought to cook with my mom this time.. You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..
I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome 🙂 And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes 🙂
Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first 🙂
Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
You can enjoy the cheesy idlis as it is as well 😀
Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it 🙂
It’s time to Snack ON something crispy crispy and delicious delicious!
Let’s make some Veg Bullets today, which is an amazing starter or an appetizer to have.. Main Ingredient being carrots, this is definitely a must try for you cause its different than the normal cutlets and croquettes ofcourse..
Start by heating up Hudson Canola Oil in a pan for deep frying.
In a mixing bowl, add the grated carrots, boiled and mashed potatoes, coriander, green chili, ginger garlic paste and mix well.
Now add in the nutmeg, cinnamon, red chili powder, plain flour and custard powder and incorporate it well.
Just before you're ready to shape and fry, add the salt in mix well and make long cylindrical type shapes of about 3 inches.
Coat it in custard powder well, then roll it between your hands to make sure its coated well, dip in water and roll in bread crumbs. Roll it in your hands to make sure the bread crumbs stick.
Once these are ready, deep fry till half way done in medium flame.
Take them out once halfway cooked, and let them cool. Increase the flame to high and let the oil get hot well, and then add the bullets to the hot oil. Fry until crunchy and serve! ENJOY!
You can also squeeze out the water from the carrots if you wish to, which might make this a lil bit dry, and skip the potatoes as well thats how it was where i had it.. I dont like to squeeze the nutritious juice of carrots. Make sure the potatoes are not over boiled and are refrigerated for quite a time after boiling. Best to boil in night and refrigerate till morning if you wish to pack this as a snack for your lil one in lunchbox.
In a mixing bowl, add the potatoes, mash them. Add in everything else except the bread crumbs.
Mix well, add ¼ C to ½ C breadcrumbs depending upon the moisture level of the mix and mix well.
Make portions and shape into nuggets. Dip in corn flour mix and coat in bread crumbs. Re coat if you wish to.
Fry in medium high flame until golden and enjoy with avocado & kiwi salsa or ketchup! 🙂
I used a mix of Bread Crumbs and Crushed Cornflakes for that extra crunch kick. Avocado and Kiwi Salsa Recipe - In a salsa maker/chopper add roughly diced 1 large avocado, 1 kiwi, ½ onion, 1 tomato, 1 green chili, 1 tsp lemon juice, 1 tsp sugar, Salt-n-pepper to taste, little bit of coriander. Blend until ready, enjoy.
No more what should i, get yourself making this and enjoy 😀
For Mix Veg Balls: Mix vegetables (1/2 cup each of Cauliflower, Carrot, Cabbage and French Beans)
Onions - ½ Cup
Garlic - 1 Tsp
Gr Chili - 1 Tsp
Salt - To Taste
Pepper - To Taste
Corn Flour - 4-5 tBsp
Plain Flour/Maida - 4-5 tBsp
Oil - To Fry
For Completing manchurian: Veggie Balls
Onion - ¼ Cup (Sliced)
Spring Onion Whites: ¼ Cup (Sliced)
Spring Onion Greens - ½ Cup
Vinegar - ½ Tsp [Optional]
Salt - To Taste
Pepper - To Taste
Garlic - 1 Tsp
Gr Chili - 1 Tsp
Soy Sauce- 1 tBsp
Red Chili Sauce - 1½ tBsp
Gr Chili Sauce - 1½ tBsp
Schezwan Sauce - 1½ tBsp
Ketchup - 1 Tsp
Oil - 2 Tbsp
For Mix Veg Balls: Heat the oil for frying the veggie balls.
In a bowl, mix all the rest ingredients very well and quickly make the balls out of it. Now fry them at med flame until half done/crust forms.
Take the veg balls out of the oil and heat the oil to high. Now put in the balls again and fry till brown. Transfer to a tissue paper.
Enjoy them as it is, they are delicious.. Or make a sauce, and enjoy as a manchurian.
For completing manchurian: Heat a pan/wok with 2 tbsp oil in high flame. Throw in the garlic and chili. Saute for a couple of secs..
Add in the onions, spring onion whites. Stir well and cook for a few secs.. Add in a handful of spring onion greens, salt and pepper to taste, soy sauce, chili sauce, red chili sauce, schezwan sauce, ketchup, vinegar and about 2 tbsp of water.
Now throw in the veggie balls and stir well. Garnish with spring onion greens and enjoy!
Dont want to use all those sauces? Replace them with all in one sauce. You can skip vinegar.. I like to add more schezwan sauce about 2-3 tbsp of it and about ½ tbsp of chili sauces... If you like a thick starchy sauce/gravy, go ahead with 1 tbsp corn flour diluted in ¼ cup water and add that before adding the veggie balls.
Residue of Mint,Coriander/Chopped Mint,Coriander: 1½ Tbsp
Salt - To Taste/1
Black Salt - To Taste
Red Chili Powder/Crushed red chili - 1 Tsp
Cumin Powder - 1 Tsp
Coriander Powder - 1 Tsp
Amchoor Powder - ½ Tsp
For Pani: Take a blender jar, put in a handful of coriander,mint,green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala/filling.
Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready.
For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.
Serve with crispy puris..
Seems easy and delicious right? What are you waiting for? Make it and enjoy!!!
In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough.
Once the dough is ready, cover and let it rest for 30 mins.
Heat oil to very high. Just before smoky point.
Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a cookie cutter/glass.
Now drop these in very hot oil. Lower the flame and fry until golden. See Notes**
Take the puris out from the oil and put them in plate and let them cool and then enjoyyyyy!!
For Frying: Make sure the oil is very hot. If its not hot enough it'll not get crisp and it'll be thicker and soft from one side and thinner from another. Main keys in making these puri's are the oil should be hot, puri should be rolled well.
A visual treat for you! 🙂
Common, make it and you’ll forget the street ones! Do send in to me too, at email@example.com 🙂
Lets make the recipe a bit easier to understand, watch this:
Now, let me know what would you call this yummy chaat? If we look in a way, its Tikki Chaat, in another way its Ragda Pattice.. This is how i make this and i call this Ragda Pattice.. Although, this is neither Ragda Pattice or Tikki Chat. But whatever you call, this is the most demanding chat in my home after Pani puri 😀
That seems mouthwatering isn’t it? Lets have a look at the recipe and yes, make sure you make this and let me know the outcome! The recipe seems long on paper, but its very easy to make!
For Ghugni/White Peas Curry - Vatana/White Peas - ½ Cup
Onions - ¼ Cup
Tomato - ½ Cup
Tamarind - As desired
Coriander - As required
Oil - 2 Tsp
Cumin - ½ Tsp
Chili Flakes - ¼ Tsp
Gr Chili - As desired
Salt - To Taste
Red Chili Powder - 1 Tsp
Turmeric - ½ Tsp
Coriander Powder - 1½ Tsp
Cumin Powder - ½ Tsp
For TIkki - 6-7 Boiled and Mashed Potatoes.
Coriander - Handful.
Salt - To Taste
Black Salt - ½ Tsp
Chili Powder, Coriander Powder, Cumin Powder - 1 Tsp
Chili Flakes - 1 Tsp
Chat Masala - 1 Tsp
Garam masala - ½ Tsp
Oil - To Shallow Fry
For Making the Chat: Thick-Sweet Yogurt - As required
Sliced Onions : As required
Coriander - As required
Roasted Crushed Peanuts - As required
Tamarind Chutney - As required
Sev- As required
Chat Masala - As required
Black Salt - As required
Red Chili Powder - As required
Salt - As required
Roasted Crushed Cumin - As required
For Ghugni - Soak the dry white peas/vatana overnight. Drain and wash 3-4 times, Transfer to a cooker with sufficient water and salt and pressure cook for 5 whistle's in high and then simmer for 10 mins.
Heat a pan with oil, add in the cumin, chili flakes, gr chili. Stir well. Add in the onions. Cook until brown. Add in the tomatoes, salt. Cook until tomatoes are mushy.
Add in the chili powder, turmeric, coriander powder, cumin powder. Cook for another minute. Tip in the cooked peas, and 2-4 cups of water. Once it boils, add in the tamarind, coriander. Cook for 10 mins.
Add garam masala and mix well. Ghugni is ready.
For Tikki - In a bowl, Mix in the potatoes, coriander, salt, black salt, chili powder, chili flakes, chat masala, garam masala. Make 8 portions and flatten them little like tikki,
Heat a tawa with 2 tsp oil. Once hot, place the tikki and cook until brown on both sides smearing oil in between.
For making the chat: In a plate. place a tikki. Add in the hot ghugni, cold yogurt, sliced onions, roasted crushed peanuts, tamarind chutney, salt, chili powder, black salt, chat masala, cumin powder, coriander, sev. Garnish as desired!
You can bake the tikki at 200 C until brown.
Now while typing,
my mouth is watering.. Whatever you call, Ragda Pattice or Tikki Chat or whatever. Trust me, make it once.. You’ll never forget it and you’ll make it again and again!
Today, I’ve got canapes with chatpati chaat stuffing.. This is so easy to make that you can rock and roll in less than 5 mins, and and thats not all, this is toasted and not baked which means even healthier!!
I can guarantee that one will ask for more and more.. So lets have a look at the recipe!