Recipe: Suji Soya Momo

Recipe shared by Poulome Pandey

Momos don’t have to be a cheat meal! Made with a suji (semolina) outer crust and a protein-packed soya filling, these steamed Suji Soya Momos are a delicious, wholesome twist on your favourite street food. High in plant-based protein and full of flavour, they prove that healthy eating never has to be boring—give them a try!

Prep time: 20 mins | Cook time: 15 mins | Serves: 2

Ingredients:

For the outer covering

• 1 cup fine suji (semolina)
• 1 tbsp oil
• ½ tsp salt
• About ¾ cup hot water (or as required)

For the stuffing

• 1 cup soya granules
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 green chillies, finely chopped
• 2 tbsp cabbage, finely chopped
• 2 tbsp carrot, finely chopped
• 1 tsp black pepper powder
• 1 tsp soy sauce
• ½ tsp vinegar
• ½ tsp red chilli flakes (optional)
• Salt to taste
• 1 tbsp oil
• 2 tbsp spring onion greens, chopped

Get the ingredients here

Method:

1. Soak the soya granules in hot water for 10 minutes. Drain well, rinse, and squeeze out all the excess water.
2. Heat oil in a pan. Sauté the onion until translucent. Add the ginger-garlic paste and green chillies, and cook until fragrant.
3. Add the cabbage and carrot and stir-fry for 2–3 minutes.
4. Mix in the squeezed soya granules. Season with soy sauce, vinegar, black pepper, chilli flakes, and salt. Cook for 5–6 minutes until the mixture is dry. Finish with spring onion greens and let it cool.
5. In a bowl, combine the suji, salt and oil. Gradually pour in hot water and knead into a smooth, firm dough. Cover and let it rest for 20 minutes.
6. Divide the dough into small balls and roll each into a thin circle.
7. Place a spoonful of the filling in the centre, pleat the edges, and seal to form momos.
8. Steam the momos for 12–15 minutes until the outer covering is cooked and firm.
9. Serve with chutney of choice.