Lila Khamcha is an integral member of the Gurkha Fine Foods team. She and her family are also friends of the family and have been for several years. She and her husband, Tol, are often popping in with food gifts for us. In particular her Momos are a firm family favourite. She has very kindly given us her recipe to pass on.
To make the wrapper:
1 cup of plain flour
1 cup of water
500g minced meat (pork, chicken or lamb)
2 medium onions
2-3 spring onions
1 tbsp of fresh crushed ginger
1 tbsp fresh garlic paste
2 tbsp garam masala
2 tbsp oil
Vegetarians could replace the mince with an assortment of finely chopped vegetables.
- Finely chop all the filling ingredients and mix together.
- Mix the wrapper ingredients to make a firm dough.
- Roll the dough to about 3mm thickness and make circles approx 8cm diameter.
- Place a spoonful of the mixture in the middle of each circle. Wet the edges of the dough and press the sides together to seal the filling in the middle.
- Place the momos on a well-greased rack in a steamer ensuring the momos aren’t touching each other. Steam for 10-15 mins until cooked though.
- Serve immediately with any of Gurkha Fine Foods’ delicious Achars or with homemade Tomato Achar.
1 tbsp oil
3-4 chopped tomatoes
1 tsp of mixed seeds (cumin, mustard, fenugreek and fennel)
½ tsp salt
1 tsp lime juice
½ tsp turmeric
2-3 green chillies – chopped
- Heat the oil in a saucepan.
- Add the mixed seeds and fry for 30 seconds.
- Add the rest of the ingredients.
- Once cooked through blend to a puree and allow to cool.
- Eat within 3 days.
1 to 2 finely chopped green chilies
1 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 cup chickpea flour (besan or gram)
2 to 3 medium onions
Salt to taste
Oil for deep frying
- Slice the onions in long thin strips.
- Add the rest of the ingredients (chopped green chilies, besan, salt, cumin seeds, and coriander seeds) to the onions.
- Add a little water to make a thick batter. Mix them well and avoid using excess water.
- Heat the oil in a shallow frying pan.
- Add a teaspoon of batter and onion mix into the oil, fry for about 2 to 3mins on each side until crisp and golden. Finally, drain them on paper towels.
- Your Onion Bhajis are ready .Serve them with mint chutney or fresh tomato ketchup.
1 kg Potatoes
4 cloves Garlic
1 tsp Ginger paste
½ tsp turmeric
1 kg Plain flour
1 tbsp Cumin seeds
1 tsp Coriander
2 tbsp Cooking oil
Small bowl dried green peas
- Soak green peas overnight.
- The next day mix the plain flour and butter with some water in a pot and mould the mixture into dough.
- Wrap the dough in a plastic bag and put it in a refrigerator.
- Boil the potatoes in a pot and once cooked, peel the skins off and mash them.
- Chop the onions and coriander and make the ginger and garlic into a paste; leave them to one side.
- Put about 5 teaspoons of cooking oil, then a half a teaspoon of cumin seed into a pan and fry for 1 minute.
- Add the chopped onions into the pan and fry until they are golden brown.
- Add all the soaked green peas, salt, turmeric, ginger and garlic paste into the pan and fry for 5 further minutes.
- Put the mixture into a bowl and mix it with the mashed potatoes and chopped coriander.
- Take a small amount of the dough and shape it into a ball.
- Roll the ball into a circle about the same size as a saucer. Slice it along the centre so that it becomes two half circle pieces.
- Take a small portion of the mixture from the bowl and place it on a half circle.
- Wrap the mixture with the other half circle into a triangular shape of a samosa.
- Deep fry the samosa while turning it until it is golden brown and take it out.