Wheat Momos

Momos is a food as cute as it sounds! These are really fun to eat. These momos are considered to be very healthy because, they are packed with veggies, and using whole wheat flour instead of all purpose flour/maida and also steamed, not fried. This cute Momo is a type of South Asian steamed dumpling which is mainly popular in Himalayan regions. Now this is a popular street food in India. You can serve veg momos for breakfast/lunch/dinner or an evening snack. Momos also make a great addition to a party menu.

As complicated as they look, momos are actually really simple to make. I am using cabbage, beans, corn and carrots for the filling, you may also use crumbled paneer or tofu, capsicum and potatoes for variations. To simplify the process, I would suggest you to grate or chop the veggies a night before and refrigerate them. So when preparing the next day, things will be easier. You can use a food processor to get the chopping done faster.

Step by step photo instructions

  1. Take 2 cups of whole wheat flour, salt, 1 tbsp oil in a mixing bowl and make dough by adding around 1 cup of water and cover and rest it for 30 minutes.

2. In a large skillet, heat 1.5 – 2 tbsp oil, add 1/2 tsp azwain, next add 3 cups finely chopped cabbage, 1/2 cup beans, 1/4 cup corn, 1 cup grated carrot, saute them for 1 min.

3. Add 2 finely chopped green chillies, salt, 1/2 tsp pepper and 1 tsp red chilli sauce. Saute for 3-4 mins on high heat. Do not over cook the veggies. Let the veggies cool down a bit.

 4. Now knead the prepared dough and divide the dough to small balls, then dust with some wheat flour and start to rolling using the rolling pin.

5. Roll it to medium thin circle around 4 – 5 inch in diameter. Keep it medium thickness at the center to thin at the edges.

6. Apply water with your finger tip towards the circumference edge.

7. Now place 1.5-2 tbsp of prepared stuffing in center.

8. Start pleating the edges, join the pleats in the center.

9. Prepare all momos this way and brush them with little oil

10. Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Close the lid and steam for 10 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.

11. Serve wheat momos with momo chutney. Leftover dumplings can be reheated by steaming them again.

How to make Wheat Momos

PREP TIME: 45 MINS  COOK TIME: 30 MINS  TOTAL TIME: 1 HR 15 MINS  COURSE: SNACKS/MAIN COURSE  CUISINE: NEPALI SERVINGS : 4

Ingredients

  • For Momos dough:
    • wheat flour – 2 cups
    • salt – to taste
    • oil – 1 tbsp
  • For stuffing:
    • cabbage – 3 cups, finely chopped
    • beans – 1/2 cup, finely chopped
    • carrot – 1 cup, grated or finely chopped
    • corn – 1/4 – 1/2 cup
    • pepper – 1/2 tsp
    • green chillies – 2, finely chopped
    • red chilli sauce – 1 tsp
    • oil – 1 tbsp
    • azwain seeds – 1/2 tsp (optional)

Instructions

  1. Take 2 cups of whole wheat flour, salt, oil in a mixing bowl and make dough by adding around 1 cup of water and cover and rest it for 30 minutes.
  2. In a large skillet, heat oil, add azwain, next add all the chopped veggies, saute them for 1 min.
  3. Add green chillies, salt, pepper and red chilli sauce. Saute for 3-4 mins. Do not over cook the veggies.
  4.  Now take the prepared momos dough and knead well again for a minute.
  5. Divide dough into small sized balls.
  6. Now dust with some wheat flour and start to rolling using the rolling pin.
  7. Roll it to medium thin circle around 4 – 5 inch in diameter. Keep it medium thickness at the center to thin at the edges.
  8. Apply water with your finger tip or with a small pastry brush towards the circumference edge.
  9. Now place 1.5-2 tbsp of prepared stuffing in center.
  10. Start pleating the edges, join the pleats in the center.
  11. Prepare all momos this way and brush them with little oil.
  12. Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 10 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.
  13. Serve wheat momos with momo chutney. Leftover dumplings can be reheated by steaming them again.

Tips

  1. Cabbage causes gas for some people, hence added azwain seeds before adding veggies in the pan. You can skip this part.
  2. You may add ginger and garlic.
  3. You may also add vinegar and soy sauce while preparing veggies.

2 Comments Add yours

  1. dpranita583 says:

    Super, delicious.

    Liked by 1 person

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