(keema), cooked with salt in a pressure cooker for 5-6 whistles 500 gms
Oil 2 tsps
Garlic cloves, finely chopped 2
Ginger, finely chopped 1 tbsp
Medium onion, finely chopped 1
Salt to taste
2 ½ tsp
Black pepper to taste
Soy sauce 2 tbsps + 2 tsps
Fresh coriander leaves, finely chopped 2 tbsps
Refined flour (maida) 3 cups + to dust
Fresh red chillies, sliced 2
To make the stuffing,
heat oil in a non-stick pan, add garlic, ginger and onion and saute for about 5 minutes. Add mutton mince and a pinch of salt (as the mince has already been cooked with salt) and mix well. Cook for 5-10 minutes or till the mixture turns brown.
Add chilli powder,
black pepper, 2 tsps soy sauce and coriander leaves. Mix well and cook for 2 minutes. Transfer onto a plate to cool.
Mix red chillies in
2 tbsps soy sauce in a small bowl to make the dip.
For the dough, take
refined flour in a bowl, add around ¾ cup water, a little at a time, and knead into a dough.
Dust the worktop with
some flour, keep the dough on it and knead for 5-10 minutes or till it becomes smooth. Divide into small equal portions and roll out into thin puris.
Place 1 tbsp mutton
stuffing in the centre of each puri, rub the edges with water and then fold one end over the other and press to seal. Further pinch the edges to make a design and make them look like karanjis.
Heat sufficient water in
an idli steamer. Place the momos on a greased perforated plate, keep it in the steamer, cover the steamer and steam for 10 minutes or till momos become almost transparent.
Transfer onto a serving
platter and serve the momos hot with red chilli dip.