Vegetarian Veggie Momos with Spicy Tomato Chutney

1.Prepare the dough by combining all-purpose flour and salt in a large mixing bowl. Gradually add warm water and 1 tablespoon vegetable oil, mixing until a soft, pliable dough forms. Knead for about 8-10 minutes until smooth. Cover with a damp cloth and set aside to rest for at least 30 minutes.

2.Meanwhile, prepare the filling. Heat 1 tablespoon vegetable oil in a pan over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

3.Add chopped onions and sauté until translucent, about 3 minutes.

4.Add chopped cabbage, grated carrot, bell pepper, green beans, and spring onions. Stir-fry the vegetables for 5-6 minutes until slightly tender but still crisp.

5.Season the vegetable mixture with soy sauce, black pepper, and salt. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool completely.

6.To make the spicy tomato chutney, heat 1 teaspoon oil in a small pan over medium heat. Add mustard seeds and let them splutter.

7.Add dried red chilies, chopped onions, and garlic. Sauté until onions are soft and golden, about 5 minutes.

8.Add chopped tomatoes, sugar, and salt. Cook the mixture on medium-low heat for 10-12 minutes, stirring occasionally, until tomatoes break down and the chutney thickens.

9.Remove from heat and let it cool slightly. Transfer the chutney to a blender and blend until smooth. Stir in fresh lemon juice and adjust seasoning if needed. Garnish with chopped coriander leaves.

10.Divide the rested dough into small equal portions (about 20). Roll each portion into a thin circle approximately 3-4 inches in diameter on a lightly floured surface.

11.Place about 1 tablespoon of the cooled vegetable filling in the center of each dough circle. Fold and pleat the edges to seal the momos tightly, forming a round pouch shape.

12.Prepare a steamer by bringing water to a boil. Lightly grease the steamer basket or line it with parchment paper to prevent sticking.

13.Place momos in the steamer basket, leaving some space between each to prevent sticking. Steam the momos over boiling water for 12-15 minutes until the dough is cooked through and slightly translucent.

14.Remove the momos carefully and serve hot with the spicy tomato chutney on the side.