Whole Wheat Veg Momos Recipe – Steamed Indian Dumplings

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Veg Momos Recipe – Steamed Indian Dumplings

Introduction

Oh, momos! These little steamed dumplings are just pure comfort food, aren’t they? I remember the first time I tried them from a street vendor in Delhi – instantly hooked! While traditionally made with refined flour, I’ve been experimenting with healthier versions for years, and this whole wheat veg momos recipe is a winner. It’s surprisingly easy to make at home, and honestly, tastes even better when you’ve put your own love into them. Let’s get cooking!

Why You’ll Love This Recipe

This recipe isn’t just about deliciousness; it’s about making a classic a little kinder to your body. Using whole wheat flour adds a lovely nutty flavour and a boost of fibre. Plus, it’s a fantastic way to sneak in a ton of veggies! These aren’t just a snack; they’re a wholesome meal. And the best part? You can customize the filling to your heart’s content.

Ingredients

Here’s what you’ll need to make these delightful momos:

• 1 cup whole wheat flour (about 120g)
• ?? teaspoon salt (around 2g)
• ?? cup + 3 tablespoons water (approximately 240ml)
• ?? cup finely chopped carrots (about 75g)
• ?? cup finely chopped cabbage (about 75g)
• ?? cup finely chopped capsicum (bell pepper) (about 75g)
• ?? cup finely chopped onions (about 75g)
• 1 teaspoon finely chopped ginger (around 5g)
• ?? teaspoon turmeric powder (about 2g)
• ?? teaspoon red chili powder (adjust to taste, around 2-3g)
• ?? teaspoon coriander powder (about 2g)
• ?? teaspoon cumin powder (about 2g)
• ?? to ?? teaspoon black pepper powder (about 1-2g)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour gives these momos a lovely texture and a slightly nutty flavour. Don’t worry, it doesn’t make them heavy at all.

Now, the veggies! Traditionally, momo fillings vary hugely by region. Some people add radish, others use spinach, and some even include paneer (Indian cheese). Feel free to experiment! I love this mix, but don’t be afraid to swap things in and out based on what’s fresh and available.

And the spices? That’s where you can really make it your own. I like a good kick, so I tend to add a bit more chili powder. But if you prefer milder flavours, start with less and add more to taste. A pinch of garam masala also works beautifully here.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the momos!

1. First, in a mixing bowl, combine the whole wheat flour and salt. Gradually add the water, a little at a time, and knead it all together until you have a soft, smooth dough. It should be pliable but not sticky. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the momos easier to roll.
2. While the dough is resting, let’s prepare the filling. Finely chop or grate your carrots, cabbage, capsicum, and onions. In a separate bowl, mix them with the ginger, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, and salt. Give it a good mix and taste – adjust the seasoning as needed.
3. Now, divide the dough into small, equal-sized balls. About 1 inch in diameter works well. Roll each ball into a thin circle, about 3-4 inches across. The key is to keep the edges slightly thinner than the center – this helps with sealing.
4. Brush a little water around the edges of each dough circle. This acts like glue! Place a generous spoonful of the vegetable stuffing in the center of each circle.
5. Here comes the slightly tricky part – pleating! Fold the dough over the filling to create a half-moon shape. Then, starting from one end, pleat the edges together to seal the momo. There are tons of videos online if you need a visual guide – just search for “how to pleat momos.” Don’t worry if they aren’t perfect at first; practice makes perfect!
6. Grease a steamer pan with a little oil. Arrange the momos in the steamer, making sure they aren’t overcrowded. Steam them over boiling water for 10-12 minutes, or until they become glossy and slightly non-sticky.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Make sure the momos are well-sealed to prevent the filling from leaking out during steaming.
• Don’t overcrowd the steamer, or the momos won’t cook evenly.

Variations

• Vegan Momos: This recipe is already naturally vegan! Just ensure your chutney or dipping sauce is also vegan-friendly.
• Gluten-Free Momos: If you’re gluten-free, you can experiment with alternative flour blends. A mix of rice flour, potato starch, and tapioca starch can work well, but you might need to adjust the water content.
• Spice Level Adjustments: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili to the filling.
• Festival Adaptations: Momos are often enjoyed as a snack during festivals like Diwali or Holi. You can make a larger batch and serve them to guests.

Serving Suggestions

Serve these hot, steaming momos immediately with a spicy tomato chutney or Schezwan sauce. A simple soy-ginger dip also works wonderfully. A side of pickled vegetables adds a nice tangy contrast.

Storage Instructions

You can store leftover momos in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes. You can also freeze uncooked, assembled momos. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What is the best way to prevent the momo wrappers from becoming too tough?

Don’t over-knead the dough, and let it rest for at least 30 minutes. This allows the gluten to relax.

Can I freeze the assembled momos before steaming?

Absolutely! Just follow the freezing instructions above.

What is a good substitute for whole wheat flour in this recipe?

You can try using all-purpose flour, but the texture will be different. For a healthier option, experiment with gluten-free flour blends.

What kind of chutney or sauce pairs best with these momos?

Spicy tomato chutney, Schezwan sauce, or a simple soy-ginger dip are all excellent choices.

How can I adjust the vegetable stuffing to use seasonal vegetables?

Feel free to swap out the carrots, cabbage, and capsicum for other seasonal veggies like spinach, peas, or mushrooms.