Gluten Free Veg Momos & Chutney Recipe

Ingredients

• 3-4 Tomatoes (cut into 4 halves)
• 5-6 Dried Red Chilli (soaked in hot water for atleast an hour)
• 5-7 Garlic (whole)
• 2 pieces of Ginger 1” long (whole)
• 1 tsp Butter
• ¼ tsp Oil
• ½ tsp Salt
• ½ tsp Oregano
• ½ tsp Cumin seeds
• 2-3 Garlic Cloves, very finely chopped
• ¼ Onion, very finely chopped
• 1 tsp Gluten Free Soy Sauce
• 1 tsp Gluten Free Vinegar
• 2 tbsp Gluten Free Tomato Ketchup

Method

Making the Stuffing:

– Grind tomatoes, red chilies, ginger and garlic together in a blender.
– Heat a little oil in a pan, add cumin seeds and sauté for a minute.
– Add chopped ginger and onions and sauté them.
– Then add the prepared puree in the pan and boil for a few minutes.
– Add Salt and Oregano and mix into the sauce properly
– Add Gluten free soy sauce, vinegar and tomato ketchup.
– Mix well and boil till the sauce thickens. Take out in a bowl and let it cool down.

Making the Momos

–Ingredients

For Veg. Momos Stuffing:

• 1 tbsp Oil
• 2 tsp Garlic, very finely chopped
• 1 tsp Ginger, very finely chopped
• 1 Green Chilli, very finely chopped
• ½ cup Onion, very finely chopped
• ½ cup Cabbage, very finely chopped
• ½ cup Capsicum, very finely chopped
• ½ cup Carrot, very finely chopped
• ½ tsp Salt (according to taste)
• ¼ tsp Black Pepper Powder
• 1 ½ tsp Gluten Free Soy sauce
• ¼ cup Spring Onion, very finely chopped (optional)
• ½ tsp Gluten Free Ajinomoto (optional)
• 1 tsp Wheafree Cornstarch
• 2 tbsp Water

For Outer Layer:

• 1 cup Wheafree Maida
• ½ tsp Salt (according to taste)
• Warm water for making dough
• 1 tsp Butter

For Making The Gravy:

• 2 tbsp Wheafree Corn flour
• ¼ cup Water – to make slurry with corn flour
• ½ tsp Salt (according to taste)
• ½ tsp Black pepper powder (according to taste)
• ½ tsp White Pepper powder (according to taste)
• 1 tbsp Gluten Free Soy Sauce
• 1 tbsp Gluten Free Chilli Sauce

Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:

• ½ tsp Chilli Flakes
• ½ tsp Garlic Paste
• A few drops of Vinegar
• 1 tbsp Water
• 1 tsp Gluten Free Tomato Ketchup
• 3 cups Water (take more if required)
• ½ tsp Gluten Free Ajinomoto (optional)
• 1 tbsp Gluten Free Schezwan sauce (optional)

Method

Making the Stuffing:

– Heat up oil in a pan on medium-high flame. Sauté ginger and garlic for few seconds. Add onions and sauté it for 2-3 minutes till the onions soften a bit, you don’t have to brown them.
– Then add the chopped vegetables together. Stir continuously for 3-4 minutes making sure they are tender but still little crunchy.
– Now add salt and pepper, mix well.
– Add Gluten Free Ajinomoto to enhance the flavour.
– Then add spring onion greens (if using) and gf soy sauce and mix properly.
– Take out the stuffing in a bowl.
– Add boiled gf Wheafree Rice Noodles (if using) into the vegetables and mix with very light hands.
– Take Wheafree Cornflour in a small bowl and mix with water properly so that there are no lumps.
– Add it to the vegetables. Mix for a minute or two so that the vegetables become sticky.
– Keep aside, let the stuffing cool down.

Shaping and Steam cooking the Veg. Momos:

– Take Wheafree Maida Replacer and salt in a bowl mix properly
– Add warm water little by little and knead into smooth yet stiff dough.
– Cover the dough and let it rest for 10-15 minutes. Meanwhile prepare the steamer by adding a glassful of water into the steamer pan and bring it to a simmer on high heat.
– Then divide the dough into equal portions and make smooth balls.
– Working with one ball at a time and roll into thin, 4 inch diameter circle.
– Put a tablespoon of stuffing in the center and fold the covering sheets in the shape of momos.
– Once all of them are shaped. Grease the steamer tray with oil and arrange shaped momos on it.
– Steam them for 10-15 minutes or till the outer layer looks shiny, transparent and it doesn’t feel sticky on touching.
– Remove from the steamer gently and serve hot/warm.