Looking for a healthier version of momos/dumplings? Look no further! This is the recipe to try. Tasty Delicious and filling!
- ½ cup maida or all purpose flour
- ½ cup kuttu aata or buckwheat flour
- ⅓ cup lukewarm water
- 1 cup carrots (finely chopped)
- 2 cups cabbage (finely chopped)
- 1 medium bell pepper or capsicum (finely chopped)
- 1 medium onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- ½ inch piece of ginger (finely chopped)
- ½ tbsp dark soy sauce
- 1 tbsp chilli sauce (red or green )
- 1 tbsp tomato ketchup
- Salt and pepper to taste
- 1 tbsp vegetable oil
- For the dough:
- In a bowl, add ½ cup buckwheat flour, ½ cup all purpose flour, some salt and pepper to taste and slowly add lukewarm water. Start by adding little at once and combine the flour to make a dough.
- Cover with a cloth or wrap and set aside. Let it rest for at least 15 minutes.
- For the filling:
- In a large pan or kadai, add 1 tbsp vegetable oil, once hot add onions, garlic and ginger. Saute for 2 minutes on a high flame and then add carrots, cabbage and capsicum.
- Fry the veggies for 5 minutes on a high flame and then add ½ tbsp soy sauce, 1 tbsp ketchup, 1 tbsp chilli sauce and some pepper to taste.
- Give the veggies five more minutes and then remove from flame and set aside to cool.
- Add salt after the mixture has completely cooled down.
- For the momos:
- Take the dough and knead it for a minute. You want a tight dough but not dry.
- If you don't want to use buckwheat flour, you can use all maida and make a tight but smooth dough.
- Take a coin size ball of dough and roll it into a palm size wrapper. Place enough filling and make a potli shaped momo, holding from the edges and closing.
- Dust a plate with some maida and place momos on a plate. This much dough will make about 20 momos.
- Once done, take a steamer and steam the momos for about 20-25 minutes.
- Enjoy with spicy chutney or Chilli oil.