It is imperative to include Momos each time a food lover lists out their most loved dishes. Safe to say, it is one dish that I have been craving to eat in this nationwide lockdown. So what better than making a healthier version of momos at your home? I’d rather not be picky about the filling, so went for all possible veggies stocked in my pantry. Feel free to add or subtract basis availability and/or any specific food allergy.
Whole Wheat Veg Momos
Recipe by Gunjan SawhneyCourse: SnacksCuisine: ChineseDifficulty: Medium
1/2 cup Capsicum, chopped
1/2 cup Soya granules
1/2 cup Onion, chopped
1/2 cup Carrot, chopped
2 tsp Salt
1 tsp Red chilli powder
`1 tsp Chilli sauce
1 tsp Soy Sauce
2 tbsp Bread crumbs
2 cloves Garlic
1 tsp Ginger, grated
1/2 cup Whole wheat flour
Water, as required
3 tbsp Oil
1/2 cup Cottage cheese
Take a bowl and mix the salt and whole wheat flour together. Knead it into a soft dough using water and keep it aside for 30 minutes.
Next, boil the soya granules and on turning soft – drain the excess water and let it rest for few mins.
Meanwhile, take a thick bottomed pan and add oil in it. Toss all the chopped vegetables in it and sautee it well on medium flame. Throw in the soya, cottage cheese, spices and sauces in it. Mix well on low flame for 10-15 minutes.
Once the filling batter cools off, sprinkle some bread crumbs on it and mix them well with the entire filling. This will ensure the veggies stick together well.
Now, divide the dough into medium sized balls.
Sprinkle some flour on the base. Using a rolling pin, roll out a small circle of each dough ball with a diameter of about 4 inches. Ensure that you roll it thin on the edges and slightly thick at the centre to ensure momo doesn’t break.
Now using a spoon, place a piece of the batter at the centre of the circle. Dab some water on the edges of the circle and lift one side of the edge to start pleating. Start folding it gently, forming pleats one by one. Join the pleats at the end and remove excess dough at the top.
Repeat this process for the entire batter.
Cover the momos with a wet cotton cloth to ensure they don’t dry out. Meanwhile, heat the water in a steamer or idli pot.
Upon boiling, place the momos in it for 12-15 minutes or until they turn slightly brown, and the batter isn’t thick indicating they are cooked. The time might extend depending upon the size of momos and thickness of dough, so keep checking.