Soya is protein-rich so is preferred by health conscious people. Those who avoid cabbage consumption and want to have a healthier version of momos usually munch on soya momos.
No one can deny that momos are ever delightful! While you can always savour momos that are widely available at street-side carts, nothing beats homemade momos. Usually, you get two options for momos, vegetarian – with a filling of cabbage, carrots and capsicum, and non-vegetarian momos- with a filling of minced chicken. But, here we bring you the recipe of soya paneer momos, which give a creamy twist to the regular momos with a stuffing of grated cottage cheese .
Ingredients for soya MOmos:-
For outer cover-
- All purpose flour – 2 cups
- Soy granules soaked in water – 1 cup
- Garlic cloves (chopped)
- Salt to taste
- Oil- 2 tbsp
- Soya sauce
Methods for making Soya Momos:-
For making outer covering-
- Make a dough using all purpose flour and keep it aside for 30 mins.
- Add a pinch of salt in the dough for better taste.
For making filling
- Take a pan and pour oil into it.
- Fry the soy granules on medium flame.
- Add chopped garlic to it and semi-fry for better taste.
- Add vinegar, soy sauce and salt once the mixture gets cooled.
- You can also add other spices to enrich the taste.
Shaping the momos
- Divide the dough into equal parts and start making small circles.
- Now, make small tortillas of the dough balls and put one spoon filling in the centre of it.
- Try to keep edges thin and centre thick.
- Now, fold the momo and make pleates.
- Repeat the process and similarly make other momos.
- Cover them with a wet kitchen towel until you are ready to steam them.
- Boil water in cooker or other big vessel with broad mouth.
- Grease a pan and arrange the momos in it with proper spacing.
- Keep the pan over cooker or the vessel and cover it.
- Keep a check on momos and wait for them to get steamed.
- Once the outer layer starts changing the colour and they don’t appear sticky understand they are done.