TASTY SNACKS WITHOUT FRYING

MOMOS:
INGREDIENTS:                  ( makes 12)

Dough:
1  cup  maida
1  tbsp  oil
1/4  tsp  salt
For the filling:
2  tbsp  oil
1  onion-very finely chopped
1  tsp  ginger-garlic paste
2  green chillies-finely chopped
6  mushrooms -chopped very finely
2  cups very finely chopped cabbage
1  large carrot-very finely chopped or grated
1  tsp salt & 1 tsp pepper powder, or to taste
Red hot chutney:
4-5 dry kashmiri red chillies-soaked in 1/4 cup water
6-8  flakes garlic
1  tsp  saboot dhania
1  tsp jeera
1  tbsp oil

1/2  tsp salt

1  tsp sugar

3  tbsp  vinegar
1/2  tsp  soya sauce

METHOD:

• Sift maida with salt.  Add oil and knead with enough water to make a stiff dough of rolling consistency, as that for puries.
• Heat oil in the kadhai for the filling.  Add the chopped onion. Fry till it turns soft. Add the chopped green chillies & ginger garlic paste. Mix well. Add mushrooms and cook further for 2 minutes. Add carrot and cabbage. Stir fry on high flame for 2-3 further for 2 minutes. Add salt, pepper to taste.
• Make about 5 inch round puries of the maida, put 1 tbsp of the filling. Pick up the sides into loose folds like frills and keep collecting in the centre, to give a shape like that of a flattened ball (like kachorie).
• Place the momos in a greased idli stand or steamer and steam it in a pressure cooker with 2 cups water without the whistle for 8-10 minutes. Remove from fire.
• Remove each momo and place in a plate, keeping them spread out in the plate.
• This momo can be had steamed, or it can be baked in the oven at 200C for 7-8 minutes till golden on the edges; or can be eaten after deep frying the steamed momos. Serve with chutney given below.
• For the chutney- grind the soaked chillies along with the water, garlic, dhania, jeera, oil, salt and sugar and vinegar to a paste. Add soya sauce.

Note: To make chicken momos, saute 1/2 cup boiled and diced chicken instead of mushrooms. Stir fry for 3-4 minutes till cooked and then proceed further.