Momos tandoori

INGREDIENTS

For the momos dough:
250g wheat flour
150ml warm water
A pinch of salt
250g minced meat (chicken, lamb or beef) OR 250g crumbled tofu for a vegetarian version
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt and black pepper to taste

For the red and cream sauce:
200ml fresh cream
2 tomatoes, chopped
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon chili powder
Salt and black pepper to taste

For the side sauce:
Soy sauce
Rice vinegar
Red chili powder (optional)

1. Mix the flour and salt in a large bowl. Gradually add lukewarm water, kneading the dough until it is smooth and pliable. Cover and leave to rest for 30 minutes.

2. In a separate bowl, mix the minced meat or tofu with the onion, garlic, ginger, cumin, coriander, salt and pepper, and also set it aside.

3. Divide the dough into small, walnut-sized balls. Using a rolling pin, roll out each ball into a thin layer.

4. Place a tablespoon of filling in the centre of each rolled-out circle of dough. Fold the dough over to form momos dumplings, pinching the edges at the top to seal them. Repeat the process with the remaining dough and filling.

5. Preheat your oven to 180°C (350°F). Place the momos dumplings on a lightly greased baking tray and bake them for about 15-20 minutes, or until they are golden brown and cooked through.

6. Meanwhile, prepare the red and cream sauce. In a saucepan, sauté the onion and garlic in a little oil until golden brown. Add the tomatoes, chili powder, salt and pepper.

7. Simmer for a few minutes, then stir in the crème fraîche. Simmer over a low heat for a few more minutes until the sauce thickens slightly.

8. Serve the momos dumplings hot with the red and cream sauce, and prepare a side sauce by mixing soy sauce, rice vinegar and chili powder to taste.