Steamed Momos

Making steamed momos has been in my to-do list since quite some time. I first tasted these more than a decade ago during our trip to Darjeeling. I had a vague memory of eating the fried and baked version of these momos. Honestly speaking, I am not very sure whether I remembered the taste now or did I really relish it at that time. But I guess one should try every dish and make an attempt to make it in your kitchen atleast once 🙂 Neha liked these momos and have told me to make these again for her. But hubby somehow didn’t seem to like it much and I am sure he is not going to try it the next time I make these. Anyways…. for Neha, I shall surely make these again, maybe will try the baked version too. Stay tuned for another momos post from me 🙂

Ingredients:

For the covering:

• Whole wheat flour 3/4 cup
• Apf/Maida 1/4 cup
• Salt to taste
• Oil 1 tsp
• Warm water for kneading

For the filling:

• Carrot finely chopped 1/2 cup
• Beans finely cut 1/4 cup
• Cabbage finely shredded 1/2 cup
• Capsicum finely chopped 1/4 cup
• Onion finely cut 1/4 cup
• Garlic finely chopped 1 tsp
• Spring onion leaves chopped 1/4 cup
• Salt to taste
• Soya sauce 1 tsp
• Red chilly flakes 1 tsp
• Refined/Sesame oil 1 tbsp

Method:

• Mix whole wheat flour and apf and add salt to it. Using warm water, knead into a very soft and smooth dough. Smear it with little oil and keep it aside for atleast an hour.
• Heat oil in a pan or kadhai and add garlic and onion to it. Saute well till it is translucent.
• Add the remaining vegetables, salt, red chilly flakes and cook on high flame till the vegetables are half done.

• Add a spoon of soy sauce and mix well.
• Garnish with spring onions and allow it to cool.
• After the dough has rested for an hour, divide it into small lemon sized balls.
• Roll it into thin pooris (as thin as possible).

• Take one disc (poori) and fill it with a spoon of the filling and roll it in the shape of a momo (similar to a modak).
• Repeat with the other discs too.
• Fill a steamer with water and allow it to boil. Grease a perforated plate or lid with little oil and place these momos gently on it and steam for 10-12 minutes.
• Remove from the stove and allow it to cool. Serve with hot ‘n’ sour sauce or any tangy dip.

Notes:

• The momos can be made with 100% maida or 100% whole wheat flour.
• The choice of vegetables is purely as per availability and your liking.
• These momos can also be fried or baked instead of steaming.