So I have done it again. The Momos. This time I made them with sweetcorn & spring onion – off the menu of a popular Momo joint. The last time I posted my experience making the vegetable momos, I talked about how we see so many small road side momo stalls that have sprouted all over the city. Yes, they are cheap and they are tasty but often times I find the stuffing to be predominantly made with just cabbage (of course, the cheapest of stuff too).
A momo doesn’t have to be exotic and please – no paneer momos! Sweetcorn however does go really well in a momo. There are two possible flavor combinations – sweetcorn + spring onion or sweetcorn + spinach – both such classic combos, taking the flavor of momos to next level. Since I had fresh spring onion in my fridge, I ended up using it. These momos were extremely delicious, even if I say so myself.
Coming to the challenge of making the momos, I think I have improved a bit from my last trial – texture wise. I rolled the momo sheet as thin as possible and bringing the shape of the momo was also fairly easy this time. When I spotted golden sweetcorn and bright green spring onions like tiny jewels from inside the steamed momo, my heart did a double jump in joy – that is the true mark of a good momo. These momos were melt in mouth soft and packed with flavor 🙂
To make Sweetcorn Spring Onion Momos
What I used –
For the Outer Covering –
- All Purpose Flour, 1 cup
- Salt, as required
- Oil, 1 tsp
- Water, as required
For the Momo Stuffing –
- Sweetcorn Kernels, 1/3 cup
- Spring Onions, few
- Soy Sauce, ½ tsp
- White/Black Pepper Powder, ¼ tsp
- Salt, as needed
- Oil, 1 tsp + 1 tsp (for oiling the steamer plates)
Prep Work –
- In a bowl, add all-purpose flour and salt. Adding water little by little, knead the dough soft and firm. There should not be any cracks and the dough should be pliable. Add 1 tsp of oil and knead again. Set this aside for ten mins.
How I made –
- In a pan heat 1 tsp of oil. Add finely chopped spring onion bulbs and fry for few seconds. Add sweetcorn kernels, add salt required and stir fry for 5-7 mins on low flame. Add soy sauce, pepper powder, chopped spring onion greens and stir fry for a couple of minutes. Remove from flame and let this mixture cool down completely.
- Roll the prepared dough into a log and cut it into equal sized roundels. Roll each cut piece into a ball and set aside. The balls should be couple of cms in diameter.
- Take a ball of dough and roll it as thin as possible. When the rolled sheet is lifted, it should be as thin as a sheet of paper. Apply oil/flour on the surface of the dough if it is sticky while rolling. Place a tsp of the prepared sweetcorn stuffing in the center of the rolled momo sheet. To start making the momo, take an edge of the rolled dough and form pleats one after another, while pressing them together. Bring the pleats together and seal them at the top by giving a quick twist. Repeat this with the rest of the momos.
- Meanwhile, set the steamer going on (I used my idli steamer). Oil the steamer plates (idli plates in my case) and place the prepared momos. Steam cook for 7-10 mins or until the momos look translucent and have a shiny gloss. Remove from heat.
- Serve hot with chilly garlic chutney.
- For the step wise pictures, pls refer to my Vegetable Momos recipe. I missed clicking pictures for this one. Will update the next time I try this.
- Instead of sweetcorn spring onion, spinach can be used as well.
- Adjust pepper powder as per taste preference.
- The momos turn soft if the rolled out momo sheet is thin. Make sure to roll it as thin as possible.
- Don’t use too much flour to dust the momo sheet, use few drops of oil instead.
- Greasing the steamer plates is important to avoid momos from sticking to the plate.
- Don’t over steam the momos as they can turn hard.