I am always on look out for variety dishes to feed my tantrum throwing 4 year old. She’s easily bored eating the same dish. I ate this just yesterday, she says looking at rice. Off late her favourite chapatis are also given a thumbs down sign while I get sleepless nights on how to feed her anything apart from dosas, dosas and more dosas.
Don’t know if it’s because of the exciting name or the gorgeous appearance or indeed it did taste delicious, she loved it. And I heaved a sigh of relief. Carbs for her ever lasting energy and veggies for the nutrients, a perfect win win situation.
I had got this idea when I made steamed wheat modaks during Ganesh Chaturthi but never thought it would turn out so yummy. A keeper of a dish this turned out to be.
Sharing the recipe with all of you. Happy and healthy cooking!
2 Cups whole wheat flour/ Atta
Salt to taste
Water to knead the dough
For the filling:
1 tsp Oil
1 medium sized Onion
1/4 Cup finely chopped Mushrooms
1/4 Cup finely chopped Capsicum
1/4 Cup finely chopped Carrots
1/4 Cup finely chopped Cabbage
1/2 tsp Soya sauce
1/2 tsp Chilli sauce (optional)
1 tsp Tomato ketchup
1/2 tsp Pepper powder
Salt to taste
Step by step recipe:
1. Take wheat flour and salt in a bowl and knead using water to a soft but firm dough. The dough should not be sticky.
2. Take all the finely chopped veggies and keep it ready.
3. Heat oil in a pan and add onions. Fry them till turn translucent. Now add the rest of the veggies along with salt and pepper powder and keep frying on high flame.
4. Keep frying while adding all the sauces and cook till they turn a little soft. Since we will steam them later, no need to cook them fully.
5. Divide the outer and inner filling into equal portions.
6. Now apply little oil in the your fingers and take a portion of the dough in your hands. Press them between your palms and then using the fingers, make a small roundel as shown.
7. Now add a portion of the filling and seal the edges together as shown.
8. Now keep the water in the steamer to boil while you repeat the same with the rest of the dough.
8. Steam for 15 to 20 mins till the surface of the dough looks glossy and cooked. Remove and serve hot with ketchup or Schezwan chutney.
* These have to be had hot to enjoy it just like regular momos. So leave all your works aside and enjoy them right after they come out of the steamer.
* You could spice up the filling by adding red chilli flakes too.
* I even add finely chopped broccoli and shredded paneer to the filling. They taste amazing too.
* Do not make the inner filling liquidy by adding more sauces as it will be difficult to hold the shape of momos.
* The outer roundel of wheat dough should be thinner than what we make for puris. Still it should be firm enough to hold the filling.
* After adding the filling and bringing the dough together to form the momo shape, make sure you pinch off the excess portion of dough if there is a lot of it.
Enjoy momo making!