SABUDANA MOMOS

Momos are steamed and stuffed dumplings originating from Tibetan and Nepali cuisine. They are also popular in Bhutan, Bangladesh, and India. Typically, momos are stuffed with vegetables, paneer, meat, etc.

In this recipe, I’ve prepared the outer layer with sabudana (tapioca pearls) and stuffed it with chena (paneer). Recently, sabudana momos have been trending on social media platforms.

Preparation time: 10 minutes
Steaming time: 15 minutes
Makes: 6 momos

Ingredients:

For Outer Layer:

• 1 cup soaked sabudana
• Salt to taste

For Stuffing:

• 1/2 cup chena (paneer)
• 1 potato (boiled and grated)
• 1 tbsp coarse peanut powder
• 1 tbsp finely chopped coriander
• 1 tsp finely chopped green chili
• 1 tsp grated ginger
• 1/2 tsp roasted cumin powder
• 1 tsp chaat masala
• Salt to taste

For Serving:

• 2 tbsp chili oil

Method:

1. Drain excess water from sabudana. Then, mash sabudana with your hands. Add salt and mix well.
2. Mix all stuffing ingredients and set aside.
3. Now, add salt and gradually knead the sabudana mixture into a soft dough.
4. Divide the dough into 6 equal portions.
5. Roll each portion into a ball and flatten slightly.
6. Place a tablespoon of stuffing in the center and fold the dough.
7. Steam momos for 15 minutes.
8. Serve hot with chili oil.