

INGREDIENTS
3-4 Tomatoes (cut into 4 halves)
5-6 Dried Red Chilli (soaked in hot water for atleast an hour)
5-7 Garlic (whole)
2 pieces of Ginger 1” long (whole)
1 tsp Butter
¼ tsp Oil
½ tsp Salt
½ tsp Oregano
½ tsp Cumin seeds
2-3 Garlic Cloves, very finely chopped
¼ Onion, very finely chopped
1 tsp Gluten Free Soy Sauce
1 tsp Gluten Free Vinegar
2 tbsp Gluten Free Tomato Ketchup
5-6 Dried Red Chilli (soaked in hot water for atleast an hour)
5-7 Garlic (whole)
2 pieces of Ginger 1” long (whole)
1 tsp Butter
¼ tsp Oil
½ tsp Salt
½ tsp Oregano
½ tsp Cumin seeds
2-3 Garlic Cloves, very finely chopped
¼ Onion, very finely chopped
1 tsp Gluten Free Soy Sauce
1 tsp Gluten Free Vinegar
2 tbsp Gluten Free Tomato Ketchup
Making the Momos
For Veg. Momos Stuffing:
1 tbsp Oil
2 tsp Garlic, very finely chopped
1 tsp Ginger, very finely chopped
1 Green Chilli, very finely chopped
½ cup Onion, very finely chopped
½ cup Cabbage, very finely chopped
½ cup Capsicum, very finely chopped
½ cup Carrot, very finely chopped
½ tsp Salt (according to taste)
¼ tsp Black Pepper Powder
1 ½ tsp Gluten Free Soy sauce
¼ cup Spring Onion, very finely chopped (optional)
½ tsp Gluten Free Ajinomoto (optional)
1 tsp Wheafree Cornstarch
2 tbsp Water
For Veg. Momos Stuffing:
1 tbsp Oil
2 tsp Garlic, very finely chopped
1 tsp Ginger, very finely chopped
1 Green Chilli, very finely chopped
½ cup Onion, very finely chopped
½ cup Cabbage, very finely chopped
½ cup Capsicum, very finely chopped
½ cup Carrot, very finely chopped
½ tsp Salt (according to taste)
¼ tsp Black Pepper Powder
1 ½ tsp Gluten Free Soy sauce
¼ cup Spring Onion, very finely chopped (optional)
½ tsp Gluten Free Ajinomoto (optional)
1 tsp Wheafree Cornstarch
2 tbsp Water
For Outer Layer:
1 cup Wheafree Maida
½ tsp Salt (according to taste)
Warm water for making dough
1 tsp Butter
1 cup Wheafree Maida
½ tsp Salt (according to taste)
Warm water for making dough
1 tsp Butter
For Making The Gravy:
2 tbsp Wheafree Corn flour
¼ cup Water - to make slurry with corn flour
½ tsp Salt (according to taste)
½ tsp Black pepper powder (according to taste)
½ tsp White Pepper powder (according to taste)
1 tbsp Gluten Free Soy Sauce
1 tbsp Gluten Free Chilli Sauce
2 tbsp Wheafree Corn flour
¼ cup Water - to make slurry with corn flour
½ tsp Salt (according to taste)
½ tsp Black pepper powder (according to taste)
½ tsp White Pepper powder (according to taste)
1 tbsp Gluten Free Soy Sauce
1 tbsp Gluten Free Chilli Sauce
Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:
½ tsp Chilli Flakes
½ tsp Garlic Paste
A few drops of Vinegar
1 tbsp Water
1 tsp Gluten Free Tomato Ketchup
3 cups Water (take more if required)
½ tsp Gluten Free Ajinomoto (optional)
1 tbsp Gluten Free Schezwan sauce (optional)
½ tsp Chilli Flakes
½ tsp Garlic Paste
A few drops of Vinegar
1 tbsp Water
1 tsp Gluten Free Tomato Ketchup
3 cups Water (take more if required)
½ tsp Gluten Free Ajinomoto (optional)
1 tbsp Gluten Free Schezwan sauce (optional)
