Скачать или смотреть Spinach & Beetroot Momos | wholewheat| Paneer Veg Filling| homemade dips

🥟 Healthy Spinach & Beetroot Momos with Paneer Filling

For Dough (2 types):
• 1 cup whole wheat flour (for each dough)
• ¼ cup spinach purée (for green dough)
• ¼ cup beetroot purée (for pink dough)
• Salt to taste
• Water (as needed)

For Filling:
• ½ cup cabbage, finely chopped
• ½ cup carrot, finely chopped
• ½ cup onion, finely chopped
• 2–3 garlic cloves, minced
• ½ cup paneer, crumbled
• 1 tsp soy sauce
• ½ tsp black pepper powder
• Salt to taste

For Cooking:
• 1 tsp butter (for boiling water)
• 1 tsp butter (for tossing)

Method:
1. Prepare spinach and beetroot purées separately. Mix each with flour + salt, knead into 2 colored doughs. Rest for 15–20 mins.
2. For filling, mix chopped cabbage, carrot, onion, and garlic with salt. Squeeze out excess water. Add paneer, soy sauce, and black pepper. Mix well.
3. Roll small discs of spinach and beetroot dough, fill with mixture, and shape into momos.
4. Boil in water with a little butter until cooked (they float up).
5. Toss boiled momos lightly in a pan with butter for extra flavor.


🌶️ Authentic Momo Chutney

Ingredients:
• 2 medium tomatoes 🍅
• 6–7 Kashmiri dry red chilies 🌶️
• 2 tbsp sesame seeds (dry roasted)
• 12–13 garlic cloves (chopped)
• 1-inch ginger (chopped)
• 2 tbsp mustard oil
• Salt to taste
• 1 tsp soya sauce
• ½ tsp sugar
• Water as needed

Method:
1. Boil tomatoes & chilies, peel tomato skin.
2. Blend with roasted sesame seeds into a paste.
3. Heat mustard oil, sauté garlic & ginger.
4. Add paste + water from jar.
5. Season with salt, soya sauce, and sugar.
6. Cook covered for 3–4 minutes till oil separates.


🥟 Creamy Mayo-Style Dip for Momos (No Mayo!)

Ingredients:
• 1 cup fresh curd (hung curd works best)
• ½ cup paneer
• 2 cheese cubes 🧀
• 2 garlic cloves
• Salt to taste
• ½ tsp black pepper powder

Method:
1. Add curd, paneer, cheese cubes, garlic, salt, and pepper to a blender.
2. Blend into a smooth, creamy paste


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