| Ingredients |
Amount |
| Capsicum (Chopped finely) |
½ katori (25 g) |
| Onion (Chopped finely) |
½ katori (25 g) |
| Cabbage (Chopped finely) |
½ katori (25 g) |
| Green peas |
15-20 peas (15 g) |
| *Potato (Poiled & cut into small cube) |
½ katori (50 g) |
| Garlic (Chopped finely) |
4-5 clove (5 g) |
| Ginger (Chopped finely) |
½ inch piece |
| Cumin seeds |
1 g |
| Turmeric |
1 pinch |
| Salt |
(As per doctors / dieticians recommendation) |
| Sunflower oil |
2 tsp (10 ml) |
| Refined flour |
½ katori (45 g) |
| Water |
As required |
|
 |
| |
| Method |
| |
Boil water keep all chopped vegetable in it for 15 minutes. Discard all water from vegetables. |
| |
Take a pan; heat 1½ tsp oil. Add cumin seeds, turmeric powder, and ginger and garlic pieces. |
| |
Now add one by one all vegetables such as onion, peas, potato, capsicum and cabbage. Stir fry. Add little water, cover and cook till they become soft and the water dries up. Add salt as recommended by doctor. Remove from fire and cool it. |
| |
Mix refined flour and ½ tsp of oil (2.5 ml), Add water gradually and keep mixing with your fingers till you get firm dough.
Cover with a damp muslin cloth and keep aside for half an hour. |
| |
Divide dough in small equal 8 portions and roll out into small thin chapattis. |
| |
Place small portion of vegetable mixture on each chapatti. Pick up the sides in to loose folds like frill and keep collecting each fold in the center, to give a flattened ball (like a kachorie).Use water to glue the sides together. (Momos can be made into different shapes like little moneybags or envelopes). |
| |
Place the momos in a greased steamer and steam it in pressure cooker with 2 cups of water without the whistle for 3-4 minutes until they are swollen. |
| |
Remove it from steamer carefully. Serve it hot. |
| |
| Variations |
| |
You may deep fry momos in oil till golden brown. Serve hot. |
| |
Diabetics may use pumpkin or bottle gourd in place of potato. Diabetics should use wheat flour and refined flour in 1:1 ratio for outer covering. |
| |
For stuffing one should use permitted vegetables. |
| * Should be avoided by diabetics. |
| |
| Serving - 8 Piece |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 cutlet |
45.6 |
1 |
7.2 |
1.3 |
1.5 |
27.5 |
19.7 |
0.47 |
7.5 |
| |
Suitable for renal failure patient with controlled k.(Potassium) levels. |
| |
* Should be avoided by diabetics. |
| Ingredient |
Hindi name |
Ingredient |
Hindi name |
| Sago |
Sabudana |
Green peas |
Matar |
| Panivaragu |
Vari / bhagar |
Pumpkin |
Kaddu |
| Rice flake |
Chewara |
Fenugreek leaves |
Methi sag |
| Rice flour |
Chawal ka atta |
Bottle gourd |
Lowki |
| Semolina |
Sooji |
Cumin seed |
Jeera / Jira |
| Rice parboiled |
Usnachawal |
Coriander leaves |
Hara dhaniya |
| Refined flour |
Maida |
Curry leaves |
Gandhela |
| Oats |
Oats |
Mustard |
Sarso |
| Jawar flour |
Jaur ka atta |
Asafoetida |
Hing |
| Wheat flour |
Atta |
Turmeric |
Haldi |
| Potato |
Alu |
Dry mango powder |
Amchoor |
| Onion |
Pyaz |
Butter milk |
Chas |
| Capsicum |
Sagiya mirch |
Ginger |
Adrak |
| Cabbage |
Band gobi |
Garlic |
Lehsan |
| Cauliflower |
Phul gobi |
Chillies |
Mirch |
|
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