Inspired by: Tibetan/Nepali momo
- Vata seasonOct – Dec in the north
- All year
Himalayan Vegetable Momos with Paneer
- Serves
- 6
- Portion
- 8 momos
- Time
- 1 h 15 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat flour (atta) | 2½ cups | 300 g | 1500 g | |
| Water | ⅔ cup | 160 ml | 800 ml | |
| Cabbage | finely shredded | 300 g | 1500 g | |
| Carrot | grated | 150 g | 750 g | |
| Paneer (cow's milk) | crumbled | 150 g | 750 g | |
| Ginger, fresh | 1 tbsp | 15 g | 75 g | |
| Coriander leaves | chopped | 10 g | 50 g | |
| Ghee (cow) | 1 tbsp | 15 g | 75 g | |
| Turmeric powder | pinch | 0.3 g | 1.5 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Make a soft dough; rest 30 minutes.
Step 2: Sauté cabbage and carrot in ghee 3 minutes; cool; mix with paneer, ginger, coriander, turmeric, salt and pepper.
Step 3: Roll small thin rounds; fill and pleat.
Step 4: Steam on oiled racks 12 minutes. Serve with Nepali tomato–sesame achar (E9) or ginger–soy dip.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromYak/buff meat and onion→Topaneer, cabbage and ginger
Appears in
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