Wednesday, June 18, 2014

Whole Wheat Veggie Momos

Momos,are a type of dumplings that are native to Nepal. It is normally steamed and very healthy. There are deep and pan fried versions also. The fillings can be both veg as well as non-veg. The momos are mildly spiced so they are always served with tomato- chilli sauce or chutneys. They are usually made with white flour/maida, but I decided to give it a healthy twist so used whole wheat flour with a chinese stir fry filling. My family feasts on these and I make it very often. Hence decided to document this recipe on my blog. I hope you all like it too. 


Servings - 20 bite sized nos

Whole wheat flour - 1 cup
Yogurt/curd - 1 tbsp 
Salt - as per taste

For the filling:
Mixed vegetables - 1 1/2 cups finely chopped
(I used beans, carrots, capsicum cabbage and 
green portion of spring onions)
Spring onion - 1 bunch
Garlic - 2 pods chopped
ginger - 1'' piece chopped
Soya sauce - 1 tbsp
Tomato sauce - 1/2 tbsp
Chilli sauce - 1 tsp
Pepper powder - 1/2 tsp
Salt - as per taste
Sugar - a pinch
Oil - 1 tbsp

  • Take a bowl, add the flour, yogurt and salt and mix well. 
  • Add some water and knead into a soft and smooth dough.
  • The dough should not be sticky.
  • Cover the dough with a plastic wrap and let it rest for 20 - 30 minutes.
  • While the dough is resting, you can start preparing the filling.
  • Heat oil (I used olive oil), add the chopped white part of the spring onion, ginger , garlic and saute well.
  • Drop in the chopped veggies except the greens of spring onion and fry for some time.
  • Add soya, tomato, chilli sauces, pepper powder, salt  and mix well.
  • Keep stirring for sometime and finally add the chopped greens of spring onion and give a final stir.
  • Remove the dough from the plastic wrap and knead well again.
  • Pinch out small lemon sized portions from the dough and roll into big discs.
  • Cut out a smaller roundels and roll it further to get a thin filmed disc.
  • Place a  teaspoon of the filling in the centre of each disc.
  • Bind it into momo shapes. 
  • Arrange on a plate or steamer trays and steam for 10 minutes.
  • Yummy steamed veg momos are ready to be served.
  • Serve hot!!

  • Give proper spacing between the momos, else they will stick to each other and lose their shape.
  • It is better to fine chop the veggies in a chopper, so that they don't come out of the filling while steaming.
  • Add only a teaspoon of filling, otherwise the momos will tear open while folding.
Happy Cooking!!

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