Cooking Steps
To blanch the spinach leaves, cut the stems and wash the leaves in water. Boil water in a vessel and add the washed spinach leaves to it. Ensure to boil the leaves for 5-7 minutes or until the leaves are blanched.
Once done, transfer it into a bowl of cold water and let it rest for 2-3 minutes. Next, take the blanched spinach leaves and add it to a blender and make a paste from it.
In a vessel add water, potatoes and a pinch of salt. Allow the potatoes to boil well.
To make the dough, in a bowl add maida, 3 tsp spinach puree, salt, 2 tsp oil and required amount of water to it. Knead it well, cover it with a damp cloth and set it aside.
After the potatoes are boiled, allow it to rest for 2-3 minutes. Now, peel off the skin and cut it into cubes.
For the stuffing, heat 2 tsp oil in a pan. Add panchphoron seeds and a dry red chilli to it. Let it crackle until aromatic.
Then, add the cubed potato pieces, peas, salt, cumin powder, coriander powder, red chilli powder and green chilli sauce.
Cook it for 5-7 minutes without water. If needed, add only 2-3 tbsp water. Ensure the stuffing is cooked and dry.
Now, take small portions from the dough, roll it out into roti. Put 2 tbsp of the potato mixture in the center of the roti and insert cuts on both sides using a knife.
Fold both sides and make a fish shaped momo. Insert one clove to make the eye of the fish.
Heat enough oil in a deep bottom pan and deep fry the fish momos.
For steamed momos, boil water in a deep vessel. Put a stand in it and place the momo plate over it. Cover it and steam it for 15 minutes.
The momos are ready. Sprinkle red chilli powder and oregano as garnish before serving it with momo sauce.