Keema Momos

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a mixing bowl, combine the all-purpose flour and 0.5 tsp salt. Add 1 tsp of vegetable oil and mix well.
   • c.Gradually add lukewarm water and knead for 8-10 minutes to form a firm, smooth, and pliable dough.
   • d.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

   • a.Cook the Keema Filling
   • b.Heat 1 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • c.Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
   • d.Add the mutton mince and cook, breaking up any lumps with a spatula, for 7-8 minutes until the meat is browned and cooked through.
3. 3

   Step 3

   • a.Season the Filling
   • b.Stir in the soy sauce, vinegar, 0.75 tsp salt, black pepper powder, and garam masala. Mix well.
   • c.Cook for another 2-3 minutes until all the moisture has evaporated and the filling is dry.
   • d.Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool down completely.
4. 4

   Step 4

   • a.Shape the Momos
   • b.After the dough has rested, knead it again for a minute. Divide it into 24 small, equal-sized balls.
   • c.Dust a work surface with a little flour. Take one ball and roll it into a thin circle about 3-4 inches in diameter, keeping the edges thinner than the center.
5. 5

   Step 5

   • a.Fill and Pleat the Momos
   • b.Place about a tablespoon of the cooled keema filling in the center of the wrapper.
   • c.To shape, hold the wrapper in your hand and make small pleats along one edge. Bring the pleated edge to meet the smooth edge and press firmly to seal, creating a half-moon shape.
   • d.Alternatively, gather all the edges together and twist to seal, forming a small pouch. Repeat for all momos.
6. 6

   Step 6

   • a.Steam the Momos
   • b.Prepare your steamer by adding water to the bottom pot and bringing it to a boil.
   • c.Lightly grease the steamer tray with oil to prevent sticking.
   • d.Arrange the shaped momos on the tray, ensuring they don't touch each other.
   • e.Place the tray over the boiling water, cover with a lid, and steam for 10-12 minutes.
7. 7

   Step 7

   • a.Check for Doneness and Serve
   • b.The momos are cooked when the wrappers become translucent and shiny, and feel non-sticky to the touch.
   • c.Carefully remove them from the steamer and serve immediately with a spicy momo chutney or dipping sauce.

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