Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Savoury Momos

Traditional 17. Kashmiri Savoury Momos recipe

🧺 Ingredients

• 1 cup all-purpose flour (125g)
• 6 tbsp warm water (90ml)
• ¼ tsp salt (1.2g)
• 1 tbsp ghee (15g)
• 1 medium onion (80g, finely diced)
• ½ cup potato (100g, boiled, mashed)
• 1 green chilli (finely chopped, 8g)
• ½ tsp ginger-chilli paste (2.5g)
• ¼ tsp asafoetida (0.5g)
• ¼ cup peas (40g, fresh or frozen)
• ¼ tsp salt for filling (1.2g)

👩‍🍳 How to make Kashmiri Savoury Momos

1. Mix flour, salt, knead with water to form soft, pliable dough
2. Knead 5 min until smooth, cover 15 min
3. Heat 1 tbsp ghee, sauté onions 1.5 min until soft
4. Add ginger-chilli, fry 30 sec, add asafoetida
5. Add mashed potato, peas, mix well, season with salt, cool completely
6. Divide dough into 12 equal balls, flatten each
7. Roll thin (3-4 inches diameter, tissue-thin)
8. Place 1 tsp filling in centre, bring edges together, pleat to seal (small pouch)
9. Boil water in pot with pinch salt, drop momos
10. Momos sink, then float to surface after 2 min
11. Boil 3 min more after floating, remove with slotted spoon
12. Serve hot with spicy pickle or tomato chutney
13. Visual cue: Soft translucent dough pouches, tightly pleated seals, light colour, potato visible inside when torn
14. ---

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