For the dough:
- 1 cup emmer wheat flour
- Pinch of salt
- Water to knead
- 1 tsp oil
For the stuffing:
- 1 cup soya chunks
- Butter/oil
- Salt to taste
- Finely chopped onions/spring onions/both of them
- Finely chopped ginger
- Finely chopped coriander leaves
Method:
- Boil water and add soya chunks. Close the gas and let it remain for 15-20 min. Strain and then squeeze water from the chunks. Pulse in mixie – 2 times should be sufficient
- In a bowl add all the ingredients including the ground soya and mix well. Ensure the butter/oil added is enough to make it juicy filling else the momos will remain dry from inside.
- Mix everything well and keep it aside.
For the shaping:
- Take dough and make small balls. Roll these balls into as thin rounds as you can…thinner the better
- Place the stuffing in the centre
- Put little water all around the edges and then shape it in your favourite momo shape
For the cooking:
- Heat some oil in pan and then place all your momos on it. Let them cook on slow flame till they get crispy at the bottom
- Add 1/2 cup water in the pan, cover with lid and let them cook on slow flame for ~10 min or till the water evaporates (ensure they don’t get burnt on the bottom)
- Remove the lid and check the bottom, if they need to be a little more crispy then keep them on low flame for another 2 min or so.
For serving:
Serve hot with spicy momo chutney
About the Author
Ms. Natasha Bhatt