Mutton Jhol Momo

Ingredients:

For momo wrapper:

1. Maida/All-purpose flour 300g

2. Salt 5g

3. Vegetable oil 1tsp

4. Water 150ml

For fillings:

1. Mutton mince 300g

2. Cabbage finely chopped 100g

3. Onion finely chopped 50g

4. Spring onion chopped 25g

5. Ginger 1 inch minced

6. Garlic 1 clove minced

7. Momo masala 1tbsp

8. Black pepper 1tsp (freshly crushed)

9. Dark soy sauce 1tsp

10. Sesame oil 1tbsp

11. Salt to taste

For jhol (gravy):

1. Tomato 3nos (220g approx.) finely chopped

2. Onion 50g finely chopped

3. Soybean and sesame seeds 2tbsp each

4. Ginger 1inch

5. Garlic 1 clove

6. Green chilli 3 finely chopped

7. Cumin seeds 1tsp

8. Sichuan pepper powder 1tsp

9. Cumin powder 1tsp

10. Coriander powder 1 ½ tsp

11. Turmeric 1 tsp

12. Red chilli powder 1tsp

13. Lemon juice 2tbsp

14. Mutton stock 1 cup

15. Coriander leaves chopped 25-30g

16. Salt to taste

Method:

For momo wrapper:

Mix together flour, salt and oil. Knead the flour adding little water at a time. The dough should not be too soft or too tight. Cover and let it rest for 30 minutes.

For fillings:

In a bowl add all the ingredients and mix thoroughly by hand. Keep aside for 15 minutes. After the dough rested for 30 minutes, knead briefly and divide the dough into quarters. Make log out of it and divide into equal size balls each weighing 10g (approx..). Keep them covered. Roll out the dough balls and add 1 tbsp of filling and shape momo according to personal liking. Steam the momos for 10-12 minutes.

For jhol (gravy):

Firstly, dry roast soybean and sesame seeds until it becomes light brown. Let it cool completely and pulse grind them into powder. Pound ginger garlic into paste. Heat 2tbsp of vegetable oil in a pan. Add cumin seeds and fry for few seconds and add onion. Fry onion until it becomes translucent. Add green chilli and continue frying for a minute. Add cumin powder, coriander powder and turmeric and fry for 2 minutes. Now add the ginger garlic paste and cook for a minute. Add in the tomatoes and keep stirring for a minute. Add chilli powder and salt. Stir for a minute. Add sichuan pepper powder and mix well. Lower the heat and put the lid on. Let the tomatoes cook until it becomes mushy. Uncover and add mutton stock. Adjust the consistency of jhol by adding some water. The consistency of the jhol is according to personal liking. Add half of chopped coriander leaves and lemon juice. Let it come to boil stirring in between. When it is almost done add the soybean and sesame powder. Mix everything well and boil for 2 minutes. Let it cool a bit. Blend the jhol. Jhol is ready. Place the steamed momos in a bowl and pour jhol over it. Garnish with some coriander leaves and enjoy!