Beetroot Walnut Momos
Beetroot Walnut Momos

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beetroot walnut momos. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Beetroot Walnut Momos is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Beetroot Walnut Momos is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have beetroot walnut momos using 27 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot Walnut Momos:
  1. Take For the beetroot wrapper
  2. Make ready 3/4 cup all-purpose flour (93 g)
  3. Prepare to taste Salt
  4. Prepare 1/4 cup water
  5. Get 2 tbsp roasted beetroot puree
  6. Make ready 1 tsp vinegar
  7. Get For the Walnut cottage cheese filling
  8. Make ready 1 cup mashed cottage cheese (paneer)
  9. Take 1/2 cup California walnuts finely chopped
  10. Prepare 1/4 cup onions finely chopped
  11. Get 2 tbsp coriander leaves chopped
  12. Take 1 green chilli finely chopped
  13. Take 1/4 tsp grated ginger
  14. Get to taste Salt and pepper powder
  15. Take For the momo chutney
  16. Prepare 1 tomato blanched and skin removed
  17. Take 2 tbsp chopped walnuts
  18. Prepare 3-4 garlic cloves
  19. Prepare 2 green Chillies
  20. Get 1/2 inch ginger
  21. Prepare 1/2 tsp vinegar
  22. Get 2-3 kashmiri red chilli (soaked in hot water)
  23. Make ready 1 pinch aromat powder/ maggi broth cube (optional)
  24. Make ready 1 tsp oil
  25. Get 2 tbsp chopped coriander
  26. Take 2 tsp cornflour mixed with 2 tbsp water
  27. Prepare to taste Salt and pepper powder
Instructions to make Beetroot Walnut Momos:
  1. For the walnut cottage cheese filling, mix all the ingredients together and keep aside.
  2. For the beetroot wrapper, bring the water, salt, beetroot puree and vinegar to a boil. When it starts bubbling, add the flour.
  3. Cook this for 30 seconds and then transfer to a working counter. It will be hot.
  4. Bring it all together, rest for 20 minutes and then keep covered with a muslin cloth.
  5. Divide into 10-12 g portions, roll out each using some dry flour and fill in the prepared mixture.
  6. Now, shape the dumplings and steam for 10-12 minutes.
  7. Meanwhile, for the chutney, chop and blend the tomato, walnuts, green chilli, garlic, ginger, Kashmiri red chilli, salt and pepper.
  8. Heat oil in a pan, add this mixture and cook for a minute. Add the vinegar, cornflour mix and continuously stir it so that it thickens properly. Add the aromat powder or the maggi magic cube.
  9. Once it thickens and starts bubbling, turn the gas off and add the chopped coriander.
  10. Serve the steamed momos together with the chutney.
  11. Enjoy!

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