Preparation time: 10 minutes
Bake: 20 minutes
Makes: 10-15 momos
-1 cup leftover dry cooked subzi or boneless chicken (fish or mutton will also do)
-2tbsp chilli garlic sauce
-1tbsp soya sauce
-1tbsp Manchurian or Schezwan sauce
-250gm maida (all purpose flour
•Transfer the sabzi to a small pan and heat on low flame till most of the gravy evaporates. Add the sauces, simmer for a minute and remove from the heat.
•Meanwhile, sift the maida with salt. Add water and knead into dough. Roll into small balls and flatten (like a puri) with a rolling pin.
•Fill sabzi or chicken into the “puri”. Draw the edges together to make pouches and twist to secure, with a dab of water if needed.
•Place in a cane steamer and steam for 10-15 minutes.
•Serve hot with chopped ginger and fiery chilli sauce.