Momos, the traditional Tibetan-style dumplings, have journeyed far from their Himalayan roots to become a cherished snack across various parts of India. This rendition marries the earthy sweetness of beetroot with the creamy richness of cheese, encased in a delicate wrapper that hints at the vibrant filling. Served with a side of spicy tomato chutney, each bite offers a symphony of flavors—tangy, spicy, and umami—making it a dish that's as delightful to the palate as it is to the eyes.

Ingredients

Serving Size: Makes about 24 Momos

From Your Pantry

• All-purpose flour: 2 cups
• Vegetable oil: 2 tablespoons
• Salt: 1 teaspoon
• Water: As needed for dough
• Sugar: 1 teaspoon (for the chutney)

Additional Grocery Items Needed

• Beetroot: 1 large, finely grated
• Cheese: 1 cup, grated (mix of mozzarella and cheddar)
• Green chilies: 2, finely chopped
• Ginger: 1 tablespoon, grated
• Tomatoes: 2 large, for chutney
• Fresh cilantro: ¼ cup, chopped
• Lemon juice: 2 tablespoons
• Sesame seeds: 1 teaspoon (for garnish)

Preparation

1. Dough Preparation: In a large mixing bowl, combine the all-purpose flour, 1 teaspoon of oil, and salt. Gradually add water, kneading into a smooth, pliable dough. Cover and set aside for 30 minutes.
2. Filling Preparation: In another bowl, mix the grated beetroot, cheese, green chilies, and ginger. Add a pinch of salt to taste.
3. Form the Momos: Divide the dough into small balls. Roll each ball into a thin circle, place a spoonful of the filling in the center, and fold the dough over, sealing the edges to form a half-moon shape. You can also try other shapes like round or pleated.
4. Steam the Momos: Arrange the momos in a steamer lined with cabbage leaves or parchment paper. Steam for about 10-15 minutes or until the wrappers become translucent.
5. Tomato Chutney: Blend the tomatoes, green chilies, sugar, and salt into a smooth paste. Heat a teaspoon of oil in a pan, add the paste, and cook until thickened. Add lemon juice and adjust seasoning.

Expert Tips

• For a gluten-free option, substitute all-purpose flour with rice flour or a gluten-free flour blend.
• Adding a bit of oil to the dough makes the momos' skin softer and prevents them from drying out.
• Ensure the filling is not too wet, as it can make the dough soggy.

Serving Suggestions

Serve these colorful momos on a platter garnished with sesame seeds and fresh cilantro. The fiery tomato chutney on the side complements the mild sweetness of the beetroot and the savory cheese, offering a delightful contrast. This dish is perfect as an appetizer or a light meal, promising a feast for the senses.

Nutrition Facts per Serving

• Calories: 150
• Protein: 5g
• Carbohydrates: 20g
• Fat: 5g
• Sodium: 200mg
• Fiber: 2g
• Sugar: 3g
• Allergens: Wheat, Dairy

We hope you enjoy making and savoring these exotic Beetroot and Cheese Momos as much as we did creating this recipe for you. Feel encouraged to share this recipe with friends and family, and don't hesitate to experiment with different fillings to make your version unique. Cooking is an adventure, so let your creativity lead the way!