Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. Here, in this version of Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. Here, in this version of Healthy Momos, the covering is made using whole wheat flour instead of refined maida, which is commonly used. And, instead of the regular stuffing of mixed veggies sautéed in oodles of oil, here we have used an oil-free filling of protein rich bean sprouts and antioxidant-rich broccoli. Follow the exact procedure to make the world's healthiest momos! Serve with Schezuan Sauce or Hot and Sweet Chillli sauce.
|Whole wheat flour||3/4 Cup (12 tbs) , divided (gehun ka atta, plus extra for rolling)|
|Blanched broccoli florets||1/2 Cup (8 tbs) , chopped finely|
|Chopped bean sprouts||1/4 Cup (4 tbs)|
|Ginger paste||1/2 Teaspoon (adrak)|
|Green chilli paste||1 Teaspoon|
|Finely chopped garlic||1 Teaspoon (lehsun)|
|Sugar||1/4 Teaspoon (optional)|
1. Combine the whole wheat flour and a little salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.
2. Combine the broccoli, bean sprouts, ginger paste, green chilli paste, garlic, sugar and salt in a bowl and mix well. Keep the stuffing aside.
3. Divide the dough into 12 equal portions.
4. Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling and place 1 tbsp of the prepared stuffing in the centre of the circle.
5. Apply little water around the edges, fold over to make a semi-circle and press the edges lightly with your fingers to seal it.
6. Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.
7. Repeat steps 4 to 6 to make 11 more momos.
8. Steam the momos in a steamer for 10 minutes.