Few things to keep in mind before starting:
- Momos are basically South Asian flour based steamed dumplings stuffed with a variety of veg or non-veg stuffings enjoyed with a spicy momos chutney, popular across the Indian subcontinent and the Himalayan regions of South Asia.
- Typically the momos are prepared using all purpose flour (maida) but I have given a healthier twist to the recipe by using whole wheat flour. And believe you me, they tasted super yummy!
- The dough should be stiffer than the normal chapati dough and when it is kept covered with a damp cloth to rest, it becomes soft and pliable.
- Use warm water only to knead the dough. Use the exact quantity of water that I have mentioned in this recipe to get the correct stiffness in your dough.
- Knead the dough well for 4-5 minutes to activate the gluten, then keep it aside covered with a damp cloth for 30 minutes to rest and then again knead the dough for another 1 minute before rolling it to thin sheets. This is very important to get the best results.
- Make sure to roll each dumpling sheet thin. The edges of the sheets need to be thinner than the centre so as to make it easier for you to stuff and pleat the dumplings.
- A variety of stuffings can be prepared by using different combinations of vegetables.
- Make sure to chop the veggies very fine. You may even use a food processor or a hand chopper to make your life easier.
- I have avoided adding green chillies to make my stuffing less spicy as I was preparing it for my kids.
- I have sauteed the stuffing in this recipe. You may even mix all the ingredients of the stuffing in a bowl and use them raw to stuff your dumplings or you may even steam the stuffing mixed in a bowl for a minute or 2 in your microwave.
- You may steam your momos in a normal steamer or a bamboo steamer or pressure cooker or even in idli stand just as I have done. Just make sure that water does not come in contact with the momos while steaming them.
- You can shape your momos in a variety of interesting shapes like traditional round shape, crescent shape, triangular shape, cross shape, braided shape and so on.
- To check whether the momos are done or not, just touch them (if they do not feel sticky, they are done) and they will develop a sheen on their surface when done.
- Do not over steam your momos else they will become hard and chewy.
- Shape your momos well before time and steam them just before serving them as they taste the best when they are steaming hot.
- You can even extend the recipe by deep frying the steamed momos in hot oil to get the fried version of momos.
- Enjoy the hot & healthy whole wheat veg momos with spicy momo chutney or schezwan sauce! The link for preparing the spicy momo chutney is given at the end of this blog.
Ingredients:(for 30-32 momos)
- Wheat flour – 2 cups
- Water(warm) – 1 cup minus 2 tbsp (you may say 14 tbsp)
- Salt – 1tsp
- Oil – 2 tsp
- Mix vegetable – 3 cups (grated broccoli, boiled corn, finely chopped bell peppers, finely chopped capsicum)
- Cottage cheese (Paneer) – 1/2 cup (grated)
- Cooking Oil – 1 tbsp
- Onion – 1 (medium, finely chopped)
- Ginger – 1 tbsp (finely chopped)
- Garlic – 2 tbsp (finely chopped)
- Green chillies – 1 or 2 (finely chopped)
- Salt – to taste
- Black pepper powder – 1/2 tsp
- Vinegar – 1 tsp
- Soy sauce – 1/2 tsp
- For Dough: Mix wheat flour and salt together and then add warm water to it in batches to prepare a stiff dough (stiffer than chapati dough). Knead it well for 3 minutes and then add oil a tsp at a time and knead the dough for another 1-2 minutes. Cover the dough with a damp cloth and keep aside to rest for 30 minutes.
- Rolling Momo sheets: After 30 minutes, knead the dough again for 1-2 minutes. Divide it into 30-32 equal portions and roll thin circular sheets of 4-5 inch diameter sprinkling some dry flour, if required. The sheets should be thinner on the edges compared to the centre so as to make it easy for you to stuff and pleat them. Keep these covered with a damp cloth.
- For stuffing: Heat oil in a pan. Add garlic and saute it a bit on high flame. Then add ginger, saute it and then add onions & green chillies. Saute the onions a bit, no need to brown them. Then add the chopped and grated vegetables except cottage cheese, mix them well and saute these for 2-3 minutes on low flame. Add salt, black pepper, soy sauce and vinegar. Mix everything well and switch off the flame. Finally add cottage cheese (paneer) to the stuffing and mix well. Your stuffing is ready.
- Shaping momos: Take 1-1.5 tbsp of stuffing in the centre of your prepared momo sheet (do not over stuff it as it will be difficult to pleat it) and start pleating the edges slowly (like you do while tying a saree) and seal the edges well as shown in the picture. You may give various interesting shapes to your momos like basic round, crescent, triangular, cross, braided shapes etc. I have shaped my momos in 3 different shapes as shown in pictures above.
- Steaming momos: Boil enough water in your steamer. Grease your tray or idli stand well. Now place the shaped momos in the greased tray (keeping them few mm apart) or in idli stand and keep it inside the steamer to steam for 10-12 minutes till a sheen appears on their surface and they are no more sticky to touch.
- Serve steaming hot and healthy whole wheat veg momos with spicy momo chutney or schezwan sauce! The link to prepare the spicy momo chutney is given at the end of this blog.
‘Cooking for our loved ones with love!’
Spicy Momo Chutney recipe link : https://yoshitaskitchen.com/2020/04/14/spicy-momo-chutney/