April 25, 2014

Wholewheat Vegetarian Momos from Sikkim | How to Make Veg Momos - a photo Tutorial

Sikkim is a landlocked state with Nepal to the west, China's Tibet Autonomous Region to the North and East and Bhutan to the East, and India's state of West Bengal to the South. To that effect, the cuisine of Sikkim is therefore influenced by the neighbouring states and is mixture of these states.
location map of Sikkim - Courtesy : Wikipedia
Sikkim is the only state in India with an ethnic Nepali majority.[7] Sikkim has 11 official languages: Nepali (which is its lingua franca), Bhutia, Lepcha, Tamang, Limbu, Newari, Rai, Gurung, Magar, Sunwar and English.[8][9] English is taught in schools and used in government documents. The predominant religions are Hinduism and Vajrayana Buddhism. Sikkim's economy is largely dependent on agriculture and tourism, and as of 2012 the state has the third-smallest GDP among Indian states,[10] although it is also among the fastest-growing (Source : Wikipedia.org)
Noodle based dishes such as thukpa, chowmein, thanthuk, fakthu, gyathuk and wonton are common in Sikkim. Momos – steamed dumplings filled with vegetables, buffalo meat or pork and served with soup – are a popular snack

Today, we explore Sikkim through one of the popular snacks – Veg Momos. Momos are generally made with All Purpose Flour (APF), and also with a combo of Wholewheat and APF. But I  have tried making them today with just Wholewheat  flour. Also a tad thicker than the APF counterparts, it was very healthy. I just tried out a batch which gave me about a dozen momos. Kiddo found it a little spicy, but for the H and me, it was perfect.
BM : 39 ~ Indian State : Sikkim
Recipe : Wholewheat Veg Momos (steamed dumplings)
Dish type :  Snack or Appetiser
Spice Level : Medium
Accompaniment : None or with Soup 

Prep Time : 15-20 mins, Cooking time : 10 mins ; Serves : 3

(A) For the outer cover:
  • Whole Wheat flour – 1.25 cups – sieved with requisite salt
  • Warm water – about ¾ cup
  • Oil – 3 tsp

(B) For the filling
  • Diced veggies (each about 25 gms) : Cabbage, Carrots, French Beans, Cauliflower, Broccoli
  • Onion – 1 medium
  • Capsicum / Bell pepper - medium 1 no.
  • Green chillies – diced fine – 2 medium
  • Black pepper powder – a generous pinch
  • Grated ginger – ½ tsp
  • Diced garlic – 2 tsp
  • Soya sauce – ½ tsp (optional)
  • Salt – to taste
  • Green Chilli sauce – ½ tsp
  • Spring Onions – 2 TBSP (optional)
  • Oil –2 tsp
How to make Veg Momos - a photo tutorial

For the Cover:
Sieve Wholewheat flour with salt. Add warm water little by little to make a semi soft dough. Add oil and knead once more. Keep covered for 15 mins

For the filling:
While the dough is resting, heat oil in a wok. Saute onions, garlic, ginger, capsicum till the onions slightly caramelize. Then add the rest of the veggies and sauté well. Add salt, but no additional water and cook covered for 5 mins, till they retain the crunch. Add the rest of the spices and sauces. Mix well and let the mixture cool

To make the momos:
Divide the dough into 2 -3 large portions. Roll out each portion into a large circular disc, which isn’t too thick or thin. Using a cookie cutter of desired size, cut out smaller discs (Alternately, you can pinch out smaller tiny portions or the dough and roll them, but I find this method very convenient and time saving).
In a smaller disc, spoon out ¾ tsp of the filling, press the filling into the disc and make a depression. Pinch out pleats as shown in the picture.
Bring the pleats to the top and just twist them once, pressing them at the top to seal the filling.
Work with the rest of the dough in batches and keep the remaining dough covered at all times with preferably a slightly moist muslin cloth.
Meanwhile bring a steamer with adequate water to a rolling boil (you might want to use a bamboo steamer lined with plaintain leaves, but as I didn’t have it, normal Idli plates, greased well worked perfect for me)
Place the prepared momos onto the steamer and steam for 9-11 mins. As I used wholewheat flour, the outer skin turned a tad dark in shade.
If using only APF /Maida, the momos will remain egg white in colour

1)    Mushrooms can also be added to the veg momos
2)    Sweet stuffing can also be made to make sweet momos– add dessicated coconut, some brown sugar, and some roasted nuts.
3)    If too bland, recommend adding a dash of soya sauce or sweet chilli sauce to liven up
4)    Any veggies can be added – it’s totally a personal choice.


  1. I like these momos with wheat flour, so much more healthier, i also ike the addition of broccoli..may be i should also try your version.

  2. Wheatflour makes this momos more interesting and healthy as well..Delicious momos...

  3. Love your healthier wheat flour momos. I had made mine with rice flour. The filling sounds yummy!

  4. i also make them at times using wheat flour, there is slight aversion at home because they taste a bit cakey as compared to the apf ones..but i think if we are able to roll it out as thin as possible it will work, yours have turned out well , the way they should look, good to see u back in action

  5. whole wheat flour momos are so healthy and guilt free!!! but they look so much like the maida one!! very nicely done Kalyani!!

  6. Wheat flour surely makes this so much more healthy!..it's good to see your momos outer layer looking so thin and nice..very good job Kalyani...

  7. Yummy looking momos and using wholewheat flour sounds healthy & delicious.

  8. More healthier compared to the flour version. They look great.

  9. Wheat flour momos also turned out so good. You shaped the momos perfectly.

  10. Sure it is a Momos day today!!! Looks delicious!!!

  11. like this healthier wheat version

  12. Love your version of healthy momos.These look yum.

  13. great that you tried a wheat version.. you've inspired me to try too

  14. A good variant - by using whole wheat flour!


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