Recipe Corner

Monsoon Special Momos


Enjoy this monsoon with nutrition rich and power packed Momos !


  • Amaranth flour: 1 cup (can use jowar/ragi flour too)
  • Rice flour: 1/2 cup
  • Carrot: 1 medium sized – grated
  • French Beans: 5-6 – finely chopped
  • Cabbage: 1/4 cup – shredded
  • Bell peppers :1/4 cup
  • Peas: 1/2 cup – boiled
  • Onion: 1 medium
  • Garlic: 6 cloves – minced
  • Ginger :1 inch – minced
  • Ajwain : 1/2 tsp
  • Coconut oil: 1/2 tsp
  • Pink salt – to taste
  • Black pepper powder – to taste


  1. Chop all the vegetables.
  2. In a blender, take all the chopped vegetables, ginger, garlic and pulse them till they are coarsely done.
  3. Heat oil in a pan and stir-fry the vegetables for few minutes.
  4. Add salt, pepper, ajwain and then mix well allowing the mixture to cool.
  5. In a separate bowl mix in the amaranth and rice flour along with a pinch of salt. Add water and knead it into a dough. Allow the dough to rest for 15 minutes (cover the dough with a soft muslin cloth and set it aside).
  6. Divide the dough into smaller portions and roll out each smaller portion into a thin circular sheet.
  7. Fill the stuffing in these thin sheets, then fold the edges into the shapes of a momo.
  8. Seal the edges well and steam for about 10-12 minutes.
  9. Serve hot with any homemade chutney if you would like.


  • Most momos are made of refined flour, which makes this a healthier option.
  • Friendly snack for all – right from children to diabetics.
  • The stuffing can be replaced with grated coconut, nuts, jaggery and cardamom to satisfy to the sweet buds too.
  • Adding ginger and ajwain makes it easier to digest.

    DOWNLOAD PDF: Monsoonspecialmomos


Luke Coutinho

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