Skip to content
- 1 cup whole wheat flour
- 1 tbsp oil
- 1/4 tsp salt
- 1 and 1/2 tbsp oil
- 1 onion finely chopped
- 1 small carrot- very finely chopped
- 5-6 beans – very finely chopped
- 1 tbsp finely chopped garlic, 2 green chillies- finely chopped
- 1 and 1/2 cup very finely chopped cabbage
- 1 tsp salt and 1/2 tsp black pepper powder
- 4-5 dry red chillies soaked in 1/4 cup warm water
- 6-8 flakes garlic,
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp salt
- 2 tbso vinegar
- 1/2 tsp soya sauce
- For the dough, sift the whole wheat flour with salt. Add oil and knead with enough warm water to make a stiff dough of rolling consistency, as that for puris.
- Heat oil in the kashai for the filling. Add the chopped onions and saute them till they turn soft. Add the carrot, beans, green chillies and garlic. Mix well and add the cabbage. Stir fry on high flame for few minutes. Add the salt and pepper to taste.
- Take out the dough and divide into two balls. Roll out each ball as thin as possible. Pick up one round and put 1 heaped tsp of the filling on one half and fold over the other half to form a semi-circle. Stick on the edges with water. Pleat the joint edges and then slightly fold the pointed ends to give a little rounded shape. Make all momos similarly.
- Place the momos in a steamer or a greased idli stand and steam with 1 cup water for 15-20 minutes on medium flame.
- For the chutney, grind the soaked red chillies along with the water, coriander seeds, cumin seeds and garlic. Heat 1 tsp oil and cook the chutney in oil for 3-4 minutes on low heat. Remove from fire and add salt, sugar, soya sauce and vinegar to taste. Serve with momos.