Whole Wheat-Beet Egg Momos

Momos..A popular no-fry starter/snack, belonging to the dumplings category of recipes..Wikipedia says, it belongs to Tibet, Nepal, Bhutan, Darjeeling, and Sikkim..Usually it is made with all-purpose flour(maida)..But, we can do it with whole wheat flour as well..Ofcourse it will be slightly thicker and chewy than maida momos, but it tastes very good n healthy too..

As I have been posting Ramadan recipes, I can say this is one of the best snacks for iftar, since it is steamed, and no oil is used for frying, n no upsetting of your tummy will be happened.  To make it extra tasty and healthy, I have used beets and eggs as well, instead of veggies. If you have chicken or meat in hand, go ahead without any further thinking.

But it requires to be served immediately after steaming, since it tastes great when hot.So, if you are planning to do this for iftar, plan to make it accordingly, since reheating wont be that effective.

Also dont expect the momos to be pinkish in color just like beetroot poori/chapati. Coz, here were are steaming it, n so it will turn dark in color, just like we get when boiling the beetroot juice. My kid jus loved the dish, especially their shapes :) ..Now, lets see how to do this yummy dish..

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: atleast 7 no's

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INGREDIENTS: [1 cup=240 ml]

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For Dough:

Whole Wheat Flour - 1 cup

Beetroot Juice - 1/4 cup

Salt - as req.

Oil - as req. 

For Stuffing:

Eggs - 2

Onion -3/4 to 1

Capsicum - 1/2

Ginger Garlic paste - 1 tsp

Pepper powder - 1/2 tsp

Garam masala - 3/4 to 1 tsp

Salt - as req.

Oil - 1 tbsp  

 

METHOD:

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For Dough: 

1.  Boil the beetroot juice(made by just blending beetroots with water and then strain) for a few mins. No need to allow for rolling boil. Allow the juice to be warm or to come at room temperature.

2. In a vessel, add flour, salt, and the beet juice little by little, forming a smooth dough like the ones for chapati. Add little oil, and knead it again to form a perfect dough. Keep it closed with a lid or a wet cloth for atleast 15 mins.

For Stuffing:

1. In a kadai, pour oil, add the fine chopped onion and saute for a few mins. No need to become translucent.

2. Next, add the ginger garlic paste, and saute till the raw smell goes. Add the fine chopped capsicum next, and saute a little. Dont saute too much, since we need to steam them again after filling. Add the required salt now.

3. Add the eggs now at the centre, and saute continuously till the eggs are very well merged with the masala. Add the pepper powder, followed by the garam masala, and when a perfect egg scramble is formed, switch off the stove.

For the momos:

1. Take a small ball from the dough, roll it into a thin chapati with the rolling pin. Remember that, we should make the edges thin to make pleats, and centre somewhat thick to hold the stuffing.

2. Take a tbsp of the stuffing and place it in the center of the chapati.

4. Now apply water to all the edges of the chapati to seal them. Hold one edge of the chapati, then make small pleats from it till the end. You will get all the heads assembled at the top. Slightly press it to form a momos shape.

5. In a greased idli plate, place all the momos and steam cook for 7-10 minutes. To check if it is cooked or not, touch with your fingers. If you feel sticky, cook for a few more minutes. DONE!! Serve hot with tomato sauce or any other sauces, though it is traditionally served with momos chutney.

Your delicious Egg Momos made with Whole wheat flour and Beetroots is ready to be served!!Njjoy with ur favorite sauce!!

NOTE:
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1. You can make the same recipe with maida too.
2. Filling is entirely your choice. You can also make your own choice of masala, add some coriander leaves, spring onions, sauces like soya sauce, chilli sauce etc too to the recipe. I made the recipe very simple n less spicy so that my kid can eat it. You can adjust as per your taste.
3. You can also use beetroot puree instead of beetroot juice, but the juice is much better since it would be less sticky than puree, and you wont find any difficulty while kneading or rolling.