The video recipe demonstrates how to make street-style momos (Nepalese dumplings) and their spicy chutney at home. Here's a concise summary:
**Momos Dough:**
* Mix 200g flour, 1/2 tsp salt, and 2 tbsp refined oil.
* Add water to make a medium dough, neither too hard nor too soft.
* Cover with a wet cloth for 20 minutes.
**Momos Filling:**
* Sauté chopped onions, garlic, ginger, leafy greens, and carrots in oil.
* Add black pepper powder and salt to taste.
* Mix well and cook until the water dries up.
**Momos Assembly:**
* Roll out the dough, divide into equal pieces, and shape each into a ball.
* Roll out each ball into a thin circle, about 3-4 inches in diameter.
* Place a spoonful of filling in the center, fold the dough in half, and press the edges together to seal.
* Twist the edges to create a decorative seal.
**Frying Momos:**
* Heat oil in a frying pan over medium heat.
* Fry the momos in batches, turning frequently, until golden brown on all sides.
**Spicy Chutney:**
* Boil Kashmiri red chilies and tomatoes in water until the skin separates.
* Grind the mixture into a fine paste.
* Heat oil in a pan, add grated garlic, and cook until fragrant.
* Add the chili-tomato paste, salt, sugar, and vinegar. Cook until the sugar dissolves.
* Add a pinch of red food color (optional).
The recipe concludes with the host encouraging viewers to try making momos and chutney at home and subscribe to their channel for more recipe videos.
Here are the key facts extracted from the text:
1. 200 grams of flour was used to make momos.
2. Half a teaspoon of salt was added to the flour mixture.
3. 2 tablespoons of refined oil were added to the flour mixture.
4. The dough was made by adding water to the flour mixture and kneading it.
5. The dough was covered with a slightly wet cloth and left for 20 minutes.
6. Three to four green chillies and three to four garlic cloves were finely chopped and sautéed in oil.
7. Two medium-sized onions were finely chopped and sautéed in oil.
8. One leaf of cabbage was grated and added to the mixture.
9. One carrot was finely chopped and added to the mixture.
10. The mixture was cooked for about 1 minute.
11. Six to seven Kashmiri red chillies and three medium-sized tomatoes were boiled in water.
12. The tomatoes and chillies were cooled down and then ground into a paste.
13. One big spoon of oil was heated and one spoon of grated garlic was added to it.
14. One teaspoon of soya sauce was added to the garlic and oil mixture.
15. The tomato and chilli paste was added to the mixture and cooked for about 1 minute.
16. Salt, sugar, and vinegar were added to the mixture and cooked until it came to a boil.
17. A pinch of red food color was added to the mixture (optional).
18. The chutney was made by mixing all the ingredients together.
19. The dough was rolled out and cut into equal pieces.
20. The dough pieces were rolled out into thin circles.
21. A spoonful of stuffing was added to the center of each dough circle.
22. The dough was folded over the stuffing and sealed by pressing the edges together.
23. The momos were fried in oil on medium flame until they were golden brown in color.