Steamed vegetable momos with tomato chutney

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 250 g plain flour (maida) or roti (chapati) flour (atta)
• 200 g cabbage, finely chopped
• 1 carrot carrot, grated
• 3 stalks spring onion, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, finely chopped
• 2 tbsp vegetable oil
• 4 tomatoes tomato, for chutney
• 1 chilli dried red chilli, for chutney
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Knead the flour with water and a pinch of salt into a smooth, firm dough; cover and rest for 20 minutes.
2. 2Step 2. Mix the cabbage, carrot, spring onion, ginger, garlic, oil and salt in a bowl to make the filling.
3. 3Step 3. Roll the dough into small thin rounds, place a spoonful of filling in the centre, and pleat and seal into momo shapes.
4. 4Step 4. Steam the momos in a steamer or idli pot for 12–15 minutes until the wrappers look translucent and the filling is fully cooked through — cut one open to check.
5. 5Step 5. For the chutney, boil the tomatoes and dried red chilli in a little water until soft, then blend smooth with salt and a splash of the cooking water.
6. 6Step 6. Serve the hot momos with the tomato chutney, about 5–6 momos per portion.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.