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27 ingredients, 11 steps, cooking Beetroot Walnut Momos

How are you every body, now you get make recipe Beetroot Walnut Momos with 27 ingredients and 11 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 27 ingredients and 11 stages of easy cooking Beetroot Walnut Momos.

Ingredients all Beetroot Walnut Momos

1. It’s : For the beetroot wrapper.
2. You need 3/4 cup : all-purpose flour (93 g).
3. You need to taste : Salt.
4. Prepare 1/4 cup : water.
5. Prepare 2 tbsp : roasted beetroot puree.
6. It’s 1 tsp : vinegar.
7. It’s : For the Walnut cottage cheese filling.
8. You need 1 cup : mashed cottage cheese (paneer).
9. You need 1/2 cup : California walnuts finely chopped.
10. It’s 1/4 cup : onions finely chopped.
11. Prepare 2 tbsp : coriander leaves chopped.
12. It’s 1 : green chilli finely chopped.
13. It’s 1/4 tsp : grated ginger.
14. Prepare to taste : Salt and pepper powder.
15. Prepare : For the momo chutney.
16. Prepare 1 : tomato blanched and skin removed.
17. You need 2 tbsp : chopped walnuts.
18. You need 3-4 : garlic cloves.
19. It’s 2 : green Chillies.
20. It’s 1/2 inch : ginger.
21. It’s 1/2 tsp : vinegar.
22. It’s 2-3 : kashmiri red chilli (soaked in hot water).
23. You need 1 pinch : aromat powder/ maggi broth cube (optional).
24. You need 1 tsp : oil.
25. You need 2 tbsp : chopped coriander.
26. Prepare 2 tsp : cornflour mixed with 2 tbsp water.
27. It’s to taste : Salt and pepper powder.

If all ingredients Beetroot Walnut Momos it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Process Cooking Beetroot Walnut Momos

1. For the walnut cottage cheese filling, mix all the ingredients together and keep aside.
   
2. For the beetroot wrapper, bring the water, salt, beetroot puree and vinegar to a boil. When it starts bubbling, add the flour.
   
3. Cook this for 30 seconds and then transfer to a working counter. It will be hot.
   
4. Bring it all together, rest for 20 minutes and then keep covered with a muslin cloth.
   
5. Divide into 10-12 g portions, roll out each using some dry flour and fill in the prepared mixture.
   
6. Now, shape the dumplings and steam for 10-12 minutes.
   
7. Meanwhile, for the chutney, chop and blend the tomato, walnuts, green chilli, garlic, ginger, Kashmiri red chilli, salt and pepper.
   
8. Heat oil in a pan, add this mixture and cook for a minute. Add the vinegar, cornflour mix and continuously stir it so that it thickens properly. Add the aromat powder or the maggi magic cube.
   
9. Once it thickens and starts bubbling, turn the gas off and add the chopped coriander.
   
10. Serve the steamed momos together with the chutney.
    
11. Enjoy!
    
12. Finish and Enjoy.

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