Whole Wheat Momos

I love momos and sometimes consume them in my local market. These occasions are rare since these invariably use all-purpose flour (maida). I was therefore pleasantly surprised when Hari told me that he is making momos for tea. I must confess that I had not an iota of involvement, either in the recipe or its preparation. All credit must go to Hari. He first served this momos to my yoga teacher. The immediate comment from my teacher was that it was infinitely more tastier than those available in the market. I tasted it after my yoga lessons – and wholeheartedly agreed with my teacher!
Use any filling of your choice.

Ingredients
For The Outer Cover
1 1/2 cups whole wheat flour
Salt to taste
For The Filling
3 cups grated cabbage
1 tsp finely chopped ginger
1-2 green chillies, chopped fine
1 tbsp finely chopped coriander leaves
1 tbsp peanut powder (whole peanuts pulsed in a blender)
4 cloves garlic, chopped fine
1 tbsp soya sauce
Salt to taste
Method
Knead the wheat flour, adding salt and a little water
The dough should be soft and non-sticky
Set aside for 10-15 minutes
Add salt to the grated cabbage and set aside for 10 minutes
Then, squeeze out the water from the cabbage
Now add all other ingredients for the filling to the cabbage and mix well
Set aside
Divide the dough into about 18 pieces
Roll them out into thin, round shapes, with a rolling pin (dust with a little whole wheat flour, if necessary)
Fill the centre of this cover with a tsp of the filling
Fold into desired shape
Repeat for the remaining outer covering pieces
Steam for 15 minutes
Serve with hot red chilli chutney
Enjoy!

3 Comments Add yours

  1. Leif Price says:

    Healthy and tasty. This snack deserves a spot in a dinner table.

    Like

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