A recipe for making market-style momos at home is shared. The ingredients used are soya chunks, flour, oil, salt, black pepper powder, red chili powder, green chili sauce, and soy sauce. The process involves soaking the soya chunks in hot water, grinding them, and mixing them with spices and sauces. A dough is made using flour, oil, and salt, and is rested for 10 minutes. The dough is then rolled out, and the filling is placed inside. The momos are folded and sealed, and then steamed for 12 minutes. A red chutney is also made using dry red chilies, tomatoes, ginger, garlic, soy sauce, vinegar, salt, and sugar. The chutney is cooked on medium high flame for 2-3 minutes, and then mixed with lemon juice. The momos are served with the red chutney, and can also be served with green chutney.
Here are the key facts from the text:
1. To make soybean momos, start by soaking 1 cup of soya chaap in hot water for half an hour.
2. Alternatively, boil the soya chaap in water for 10 minutes.
3. After soaking or boiling, let the soya chaap cool slightly, then release the water and take out the soybeans.
4. Put the soybeans in a mixer jar and punch them to grind them into a texture.
5. To make the filling, heat 2-3 spoons of oil in a pan and add chopped garlic, ginger, and green chilies.
6. Add chopped onion and fry all the ingredients well.
7. Add any desired vegetables, such as carrots and cabbage, and cook until they are done.
8. Add soy sauce, salt, and spices to taste, and mix well.
9. To make the dough for the momos, combine 1 cup of flour, half a spoon of salt, and 2 spoons of oil in a vessel.
10. Mix the ingredients well and add water to knead the dough.
11. Rest the dough for 10-15 minutes, then divide it into small balls.
12. Roll out each ball of dough into a thin circle, about 4-5 inches in diameter.
13. Place a spoonful of the filling in the center of each circle, then fold and seal the momos.
14. To cook the momos, place them in a steamer basket over boiling water and steam for 12 minutes.
15. To make the red chutney, combine 12-15 dry red chilies and 2-3 tomatoes in a pan with a glass of water.
16. Boil the mixture for 20-25 minutes, then let it cool.
17. Peel the tomatoes and blend the mixture into a fine paste.
18. Heat 1-2 tablespoons of oil in a pan and add chopped ginger and garlic.
19. Add the tomato and red chili paste, soya sauce, vinegar, salt, and sugar to the pan and cook for 2-3 minutes.
20. Turn off the flame and add 3 tablespoons of sugar to the chutney.
21. Mix well and let the chutney cool before serving.