New generation children’s crowd is more in too fast food and it’s very popular with the child to the younger generation because they don’t want to waste their time sitting and eating healthy food.
Momo is believed to be of Tibetan origin and since then has spread to neighbouring countries. Momo is a type of steamed dumpling with some form of filling.
History of originally the filling of the dish was typically meat, such as yak due to the scarcity of vegetables in Tibet. After slowly arriving in India and now it has become made vegetarian in the modern era to feed the large population of vegetarian.
In production with a simple white flour and prepared with minced meat filling but now new generation days, momo is prepared with a virtual combination of ground meat, vegetables, tofu, paneer, cheese and also meat and vegetable combinations.
There are typically two types of momo
- Steamed momo
- Fried momo
Momos have no specific health benefits in them because the large coating of white flour (Maida) is high in fat and although the inside filling could be healthy depending on the contents.
So, here I share my ingredients and tips to make it healthy and benefit for your child. Because nothing is good or bad, if you try with your creativity and ideas then it will be all food healthy and tasty.(I preferred only steamed momo’s for childrens)
- 1 cup of wheat flour
- A ½ cup of rice flour
- ½ cup semolina
- 1 tablespoon refine oil
- 1 ½ cup ground soya chunks ( Meat, Tofu, Paneer, cheese -as you like you can fill )
- 1 cup chopped onion
- 2 tablespoon minced garlic
- 2 tablespoon minced ginger
- 1 small carrot (chopped)
- 1 small piece of cabbage( chopped)
- 1 small bell paper (chopped)
- 1 tablespoon olive oil
- 1 teaspoon black paper
- Mixed together with the wheat flour, rice flour and semolina, pinch of salt and 1 tablespoon refined oil and 1 cup of room temperature water in a bowl. Knead the dough well until it is medium firm and flexible. Cover and rest for 45 minutes.
- Heat the olive oil on a pan low flame and meanwhile, mix together (minced onion, ginger, garlic, bell paper, cabbage, carrot and ground soya chunks) and fry for 5 to 10 mint.
- To make the wrappers, break off a ½ ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4 inch round with a rolling pin. Repeat with the remaining dough.
- Spray a steamer pan with cooking oil spray.
- Place a tablespoon of veg filling in the middle of s wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
- Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked 8 to 9 minutes.