Gluten Free Momos (Dimsums) - Vegan/ Veg
Are you a diabetic who enjoys the occasional chinese snacking? Well, by carefully replacing the original refined flour in this chinese delicacy, you too can enjoy a much healthier alternative with the same, exact taste!
Ingredients
For dough
1 cup – Sugar Watchers Gluten Free Flour
1 cup – Water
1 tsp – Olive Oil
1 tsp – Salt
For filling
100g Paneer (If Vegetarian. Vegans can replace it with tofu or a boiled corn filling).
1-2 tbsp – Olive Oil (You can also use mustard oil)
2 Small or 1 big onion
2 Tomatoes
½ inch –Ginger
2-3 Garlic, crushed
1 Capsicum
½ tsp – Salt
½ tsp – Red chilli
¼ tsp – Turmeric
1 tsp – Garam masala (Optional)
1 tsp – Curry leaves powder (Optional)
½ tsp – Amchur powder (Optional)
For chutney
4 Tomatoes
3-4 Kashmiri red mirchi
10 cloves Garlic
1 tsp Jeera (cumin)
1 tsp Salt
Directions
For dough
Knead the gluten free atta using warm water. Add salt according to your preference. Let the dough rest in a warm place.
For filling
Heat any seed oil, mustard oil or Sunflower (You can also use olive oil)
Add grated ginger, crushed garlic, onions and saute till brown. Add grated tomatoes, followed by grated capsicum.
Saute all veggies for 4-5 minutes. This prevents them from getting mushy and leaves the crunch.
Add grated paneer/corn.
For Making Momos:
Make small balls of dough and roll them out into small discs using a rolling pin. Make sure the centre is thick while the edges are thin.
Place some filling in the centre. Wet the edges and seal the momo so that the filling doesn’t spill.
For chutney
- Heat some mustard/olive oil and add cumin seeds (jeera) and garlic
- Add red chilli, then tomatoes and saute for 5 minutes.
- Grind the mixture, once it's cool and serve with steamed momos.
For steaming
Fill a large pan with two large glasses of water.
Put a strainer plate on the pan. (You can use a steamer, if it is available).
Place the momos on a plate on top of the strainer, or inside the steamer.
Steam for about 15 minutes and serve with chutney.
