Veg Chilli Momos

Ingredients 

• 100 grams refined flour dough rolled and cut into roundels
• 2 tablespoons oil + for deep frying
• 1 tablespoon + ¼ teaspoon chopped garlic
• 2 spring onions white, finely chopped
• ¼ small carrot, finely chopped
• 7-8 French beans, finely chopped
• ¼ small cabbage, finely chopped
• 6-7 mushrooms, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon + ½ teaspoon soy sauce
• 1 tablespoon chopped ginger
• 3 green chillies, slit
• 2 tablespoons red chilli sauce
• 1 medium capsicum, cut into 1 inch dices
• 1 medium onion, cut into 1 inch dices and layers separated 
• 2 spring onion greens, cut into1 inch pieces
• ½ teaspoon dried red chilli flakes
• 2 tablespoons cornstarch slurry
• Chopped spring onion greens for garnish

Method

1. Heat 1 tablespoon oil in a deep non-stick pan, add ¼ teaspoon garlic, spring onion white, carrot, French beans, small cabbage, mushrooms, salt, crushed black peppercorns and ½ teaspoon soy sauce. Sauté for 2 minutes. Take the pan off the heat and set aside to cool down.
2. Take the dough roundels and stuff each with a portion of the mixture in the centre. Apply water on the edges, seal and tap the edges to shape into momos. 
3. Heat sufficient oil in a deep pan, add the momos and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Heat 1 tablespoon oil in a deep pan, add remaining garlic, ginger and green chillies. Sauté for 2-3 minutes.
5. Add red chilli sauce, sauté and add capsicum, onion, spring onion greens, fried momos, red chilli flakes, salt and toss well.  Add little water and add cornstarch slurry. Mix well and add remaining soy sauce. Toss well. Switch off heat.
6. Transfer on a serving plate. Serve hot garnished with chopped spring onion greens.