Semolina Momos with Veggie Tofu Filling and Spicy Jhol Chutney

Instructions

1. Mix semolina and water to form a firm dough.
2. Knead well and set aside to rest.
3. Pulse onion, garlic, and ginger in a chopper.
4. Add mushrooms and mince.
5. Mince cabbage separately.
6. Crumble tofu.
7. Combine everything in a bowl.
8. Add spices and hot olive oil.
9. Mix well and keep aside.
10. Dry roast soybeans.
11. Add peanuts and roast for 2 minutes.
12. Add sesame seeds until they pop.
13. Set aside to cool.
14. In the same pan, sauté tomatoes, onion, garlic, ginger, and chilies with olive oil.
15. Cook for 5 minutes.
16. Cool completely.
17. Blend roasted nuts and tomato mixture.
18. Add salt, hot water, and lemon juice as needed.
19. Divide rested suji dough into 2 parts and knead for a while.
20. Roll thin and cut circles using a cookie cutter.
21. Add 1 tbsp filling in the center.
22. Shape momos (round or long).
23. Brush steamer with oil.
24. Steam over boiling water for 6–7 minutes.
25. When steam increases heavily, momos are ready.
26. Place momos on a plate and pour hot jhol over them.