Afghani Momos with Chilli Garlic Sauce Recipe by Harshita Mittal

Cooking Time: 120 Minutes
Preparation Time: 1.5-2 Hours
Total Serves: 5

The Ingredient List

MOMO WRAPPER:

• 1 ½ cup All purpose flour
• 200ml Water
• 4 pinch salt

MOMO FILLING:

• 500gm Cabbage(Finely Chopped/Grated)
• 1 Medium sized Carrot (Finely Chopped)
• 60gm French Beans(Finely Chopped)
• 1 inch Ginger(Finely Chopped/Grated)
• 1 Bulb Garlic (Finely Chopped)
• 30gm Spring Garlic (Finely Chopped)
• 30gm Spring Onion (Finely Chopped)
• 30gm Coriander (Finely Chopped)
• 1 Packet MAGGI Magic Masala
• 1.5 tbsp Salt (Adjust to taste)
• ½ tbsp red chilli powder
• 1 tsp Black Pepper Powder

CHILLI GARLIC SAUCE :

• 5-6 Kahmiri Red Chilli (Whole)
• 1 Bulb Garlic ( Finely Chopped)
• 1 ½ inch Ginger ( Finely Chopped)
• 3 Tomatoes ( Whole)
• 1 MAGGI Magic Stock Cube- Vegetarian (Crumbled)
• ¾ tsp Salt (Adjust to Taste)
• 1 tsp Oil
• 1 ½ cup Water

Afghani Marinade:

• 400gm Hung Curd
• 200gm Fresh Cream
• 2 tbsp Ginger (Finely Chopped)
• 2tbsp Garlic (Finely Chopped)
• 30gm Fresh Coriander (Finely Chopped)
• 1tsp Black Pepper Powder
• 1tsp Garam Masala
• ½ tsp Amchur Powder
• ½ tsp Red Chilli powder
• 1 tsp Chaat Masala
• 1tsp Lemon Juice
• 1 tnsp Salt( Adjust to Taste)
• 2 tbsp Kasoori Methi
• 1 Medium Size Coal
• 2 tsp Ghee

Afghani Gravy:

• 50gm Butter(Melted)
• 200gm Fresh Cream
• ½ cup Afghani Marinade
• ½ tsp Salt
• ½ tsp Chaat Masala

Optional- Onion, Tomato, Capsicum-Diced

The Easy Steps

1. Prepare all the ingredients as mentioned.
2. For the Momo Wrapper, boil water with salt and add the measured amount of flour and combine well using a spatula. Cover and rest for 30 mins and knead till a smooth dough is formed.
3. Once the dough is ready, form small balls of dough of about 15-20gm(each) and roll them into very thin and round wrappers.
4. Roll out the complete dough.
5. For the Momo Filling, take finely chopped cabbage and add about a tsp of salt and leave it for 5 mins. Take a cheesecloth/muslin cloth and remove all the water of the cabbage to ensure it is dry and doesn’t break the momo wrapper.
6. To the dry cabbage add in carrots, french beans, ginger, garlic, spring garlic, spring onion,coriander, MAGGI Magic Masala,salt, red chilli powder and black pepper powder and mix everything till combined uniformly.
7. For Shaping the Momos, take some water in a small bowl to help seal the momos. Take a momo wrapper and add about 2-3tbsp momo filling and seal it making small folds. Make all momos in a similar manner.
8. Steam the momos for about 2-3 minutes (we don’t have to steam them till they are cooked, we want them to be cooked a bit so that they firm up and are cooked little bit to make the marination process smoother). Steam all the momos in similar manner.
9. For Afghani Marinade, in a bowl add in hung curd,fresh cream, ginger,garlic,coriander,black pepper powder, garam masala, amchur powder, red chilli powder, chaat masala, lemon juice, salt and kasoori methi and give it a mix till everything is well combined. You can also add diced onion, tomato and capsicum at this stage(optional).
10. Take the coal and burn it in flame so that it is alive and place it onto a bowl. Add in ghee to it so that the coal smokes and place this bowl in marinade and keep it covered for 8-10 mins. This gives a nice and smoky flavor to the marinade. After 8-10 mins remove the coal bowl from the marinade.
11. Add the half steamed momos in the afghani marinade and let it marinate for about 30 mins.
12. Once Marinated, place the momos in a skewer and barbeque on live coal till it is charred a bit or black spots starts to appear. Barbeque all the momos similarly. Momos can also be cooked on a tawa if barbeque is not available.
13. For Afghani Gravy, add in butter, fresh cream, afghani marinade, salt, and chaat masala and give a mix till well combined.
14. Coat the barbequed momos in the afghani gravy and serve hot with the Chilli Garlic Sauce.
15. For Chilli Garlic Sauce, in a pan add tomatoes and Kashimiri Red Chilli along with water and boil for 8-10 mins.
16. Remove tomato peels and cool tomatoes and kashmiri red chillies.
17. Once cooled, add tomatoes, kashmiri red chillies, half finely chopped ginger and garlic and 1 MAGGI Magic Stock Cube-Vegetarian and blend into a chunky puree.
18. In a pan add oil, leftover ginger and garlic and the blended tomato puree along with salt. Cook it till it thickens and serve with hot Afgani Momos.