Recipe to make organic momos

For the dough:

• 1 cup emmer wheat flour
• Pinch of salt
• Water to knead
• 1 tsp oil

For the stuffing:

• 1 cup soya chunks
• Butter/oil
• Salt to taste
• Finely chopped onions/spring onions/both of them
• Finely chopped ginger
• Finely chopped coriander leaves

Method: 

1. Boil water and add soya chunks. Close the gas and let it remain for 15-20 min. Strain and then squeeze water from the chunks. Pulse in mixie – 2 times should be sufficient
2. In a bowl add all the ingredients including the ground soya and mix well. Ensure the butter/oil added is enough to make it juicy filling else the momos will remain dry from inside.
3. Mix everything well and keep it aside.

For the shaping:

• Take dough and make small balls. Roll these balls into as thin rounds as you can…thinner the better
• Place the stuffing in the centre
• Put little water all around the edges and then shape it in your favourite momo shape

For the cooking:

• Heat some oil in pan and then place all your momos on it. Let them cook on slow flame till they get crispy at the bottom 
• Add 1/2 cup water in the pan, cover with lid and let them cook on slow flame for ~10 min or till the water evaporates (ensure they don’t get burnt on the bottom)
• Remove the lid and check the bottom, if they need to be a little more crispy then keep them on low flame for another 2 min or so.

For serving:

Serve hot with spicy momo chutney