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Black rose steamed momos

May-20-2018
Chandu Pugalia
15 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Black rose steamed momos RECIPE

Today i am presenting momos in my way .i made them with black colour and shape as rose.these beautiful roses will steal your hearts. Now a days icecream is black,burger is black then why not momos.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Steaming
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. 1 cup flour
  2. 1 tsp salt
  3. 2 tsp oil
  4. Black colour
  5. water as required
  6. For filling-–
  7. 2 tsp oil
  8. 1 tsp chop ginger
  9. 1 tsp chop garlic
  10. 1/2 cup chop onion
  11. 2 tbsp chop capsicum
  12. 2 tbsp chop beans
  13. 2 tbsp grated carrot
  14. 1 green chilli
  15. 1/2 cup chop cabbage
  16. salt as per taste
  17. 1/4 tsp haldi
  18. 1/2 tsp red chilli powder
  19. 1 tsp vinegar
  20. 1 tsp soya sauce
  21. 1 tsp green chilli sauce
  22. 2 tsp tomato sauce
  23. 1/2 tsp pepper powder
  24. 1 tspp vinegar

Instructions

  1. HEAT OIL IN PAN AND ADD CHOPPED GINGER AND GARLIC
  2. GREEN CHILLI
  3. ADD ONION AND CAPSICUM SAUTE THEM
  4. THEN ADD CARROT AND BEANS AND COOK THEM
  5. THEN ADD CABBAGE AND COOK
  6. ADD SALT,HALDI AND RED CHILLI POWDER
  7. NOW ADD VINEGAR
  8. SOYA SAUCE
  9. GREEN CHILLI
  10. AND TOMATO SAUCE
  11. ADD PEPPER POWDER
  12. OUR MOMOS STUFFING IS READY KEEP ASIDE
  13. NOW TAKE 1 CUP FLOUR IN A BOWL AND ADD SALT
  14. AND OIL
  15. TAKE WATER AND MAKE A DOUGH TAKE 5 DROPS OF BLACK COLOUR AND ADD IN DOUGH
  16. TAKE A BALL FROM DOUGH AND ROLL DOWN
  17. CUT ROUNDS AND REMOVE EXTRA
  18. ARRANGE THREE ROUNDS IN LINE OVERLAPPING EACH OTHER TAKE FILLING AND SPREAD ON ALL OF THREE ROUNDS
  19. AND ROLL UPON FILLING
  20. MAKE A ROLL ACCORDING VIDEO
  21. OPEN PETALS SLIGHTLY WITH FINGERS
  22. OUR FLOWER IS READY STEAM THEM FOR 20 MIN IN STEAMER
  23. AND SERVE WITH GARLIC CHUTNEY
  24. ENJOY THESE GORGEOUS MOMOS

Reviews (1)  

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Payal Singh
May-25-2018
Payal Singh   May-25-2018

Thanks Chandu for sharing this recipe.

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