Kothey Momo With Roasted Garlic Tomato Chutney (Veg)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Kothey Momo with Roasted Garlic Tomato Chutney (Veg). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kothey Momo with Roasted Garlic Tomato Chutney (Veg), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kothey Momo with Roasted Garlic Tomato Chutney (Veg) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kothey Momo with Roasted Garlic Tomato Chutney (Veg) is 30 momos. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kothey Momo with Roasted Garlic Tomato Chutney (Veg) estimated approx 20 minutes/pan.

To get started with this recipe, we must prepare a few components. You can cook Kothey Momo with Roasted Garlic Tomato Chutney (Veg) using 19 ingredients and 7 steps. Here is how you can achieve that.

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This is the Nepali style Momo, just like the Tibetan Momo ...but to cook this you don't require a steamer instead you need a pan. It is a half-fried, half steamed Momo. My mother used to cook it in a flat thick bottomed big sized aluminum vessel - Dekchi/ Tope, non-veg Kothey Momo in huge quantities when we were kids for the family.
Here I have cooked Veg Kothey momo with paneer & cheese mixed with carrot and beans as it's my son's favourite but you can add other vegetables too like spinach, mushroom etc.
You can precook the stuffing if you like but we generally put uncooked only whether it's veg or non-veg stuffing.
We don't put Garlic and fresh Chillies in the stuffing as it is balanced by the Garlic Tomato Chilli Chutney while having it.

Ingredients and spices that need to be Take to make Kothey Momo with Roasted Garlic Tomato Chutney (Veg):

1. for stuffing-
2. 3/4 cup Carrot and French Beans (Finely chopped or grated)
3. 1/4 cup Spring onion (Chopped)
4. 200 gms Paneer (Grated/ crumbled)
5. 1/2 cup Cheese (Grated)
6. 3 medium sized onions (Finely Chopped)
7. 3-4 inches Ginger (paste)
8. 1 tsp Soya sauce
9. as per taste Salt
10. For dough-
11. 2 & 1/4 cups Maida / All-purpose Flour
12. 3 Tsp veg oil (optional)
13. as needed Water
14. For Chutney-
15. 200-250 gms tomatoes
16. 1 Garlic pod (depending on size of the garlic)
17. 5-6 Whole dry Red chilli or Fresh Red Chilli (whatever you have)
18. as required Fresh or Preserved Rato Dalley khorsani (optional)
19. as per taste Salt

Instructions to make to make Kothey Momo with Roasted Garlic Tomato Chutney (Veg)

1. Knead the dough and keep for at least 30 minutes.
   Prepare everything for stuffing as mentioned above. Once everything is ready, add soya sauce & mix. Add salt at the end and mix well.
2. Take small dough balls, flatten it and put the stuffing and fold the edges and form a Cresent shape or round Potli shaped momos.
3. Boil about a litre of water and keep it ready. Put about a tablespoon of oil and spread it with the help of a brush. Now place the prepared momos on the pan (it's advisable to use a non-stick pan if you have so that it comes off easily). Put the flame on and keep on medium, place the pan, after 30 secs to 1 min add about a cup of hot water to it, cover and cook.
4. You will require around 2 cups hot water to cook this but since my pan is not so deep I add 1 cup first and in between again add 1/2 cup water & 1/2 cup and cooked it, the last few minutes after the water evaporates let the momo fry in its own oil. Your Kothey Momo is ready. Serve hot with your favourite chutney.
   Now make the rest of it in the same way.
5. FOR CHUTNEY :
   Soak the whole dry red chilli in warm water for about 2 hours. Roast the tomatoes and garlic on direct flame. Once roasted, cover if and let it cool and come to room temperature or you can out in an aluminium foil and wrap it, so that it's own heat cooks the tomatoes further while it cools and comes to room temperature with time.
6. Once everything is ready, peel and add the tomatoes and garlic to the blender along with the soaked dry red chillies- deseed the chillies if you don't want too much of chilli heat. I had some preserved Dalley Khorsani in salt - round hot Chillies which you get in Darjeeling, Sikkim,Nepal & Bhutan...it has more heat and a nice aroma, I added two of this, you can skip if you don't have and use regular red fresh chillies if you have.
7. Add salt as per taste. Grind and blend everything into a fine paste. Check salt, add if required, blend again. Your Chutney is ready. You can relish this with your favourite momos, parathas, pokoras etc.

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