Diabetic / Diet Friendly Khapli Momos Recipe

 

These diet friendly momo's are packed with flavors and taste. These dumplings turned out so fluffy and soft, it pairs well with ginger chai. Both khapli and raw jackfruit flours are easy to digest it is not heavy compared to other flours. Khapli flour is also referred as diabetic atta locally.

All products used in this recipe are available at Praakritik which is a organic web store and offers wide range of locally sourced organic products. All products such as flours are hygienically ground and packaged, the shelf life can vary between 6 to 9 months for every product.  Praakritik Web Store Link: https://praakritik.com/collections/spices

Recipe Video Posted on my English Youtube Channel 😊

What is khapli Wheat Flour?

Khapli = Emmer wheat is an ancient grain full of micronutrients, minerals and vitamins and makes a healthy alternative to Wheat.

At Praakritik Organic Emmer Wheat Grains sourced from certified organic farms located in Belgaum, Karnataka.

Emmer wheat flour or Khapli atta is rich in fibre and low on gluten molecules.

It is a great alternative for diabetics as it regulates blood sugar levels.

It is good for the heart and an immunity booster.

What is Raw Jack Fruit Flour?

Chemical and preservative free flour is produced from mature green unripe jackfruit grown Naturally from the farms in Kollam district, Kerala.

Being high in fiber, it helps to improve digestion and metabolism.

Low levels of carbohydrate and calories compared to wheat and rice helps to control the sugar level. 

Jackfruit flour can be a good substitute used in baking and cooking many dishes without gluten. 

Dough:
1/2 Cup Praakritik Khapli Wheat Flour
1/4 Cup Praakritik Raw Jackfruit Flour
1 Pinch Praakritik Himalayan Pink Salt
1 Cup Warm Water

Filling:
1/2 Inch Ginger
8 Pods Garlic
5 Green Chilies
1 Large Onion
1 1/2 Cup Cabbage
1 Tsp Praakritik Pink Salt
1/4 Tsp Garam Masala
1/4 Tsp Noodles Masala or Curry Powder
2 Tsp Sesame Oil

Prep:

Boil a cup of water and reserve.

In a mixing bowl, add the khapli wheat flour and the jackfruit flour.

Add a pinch of pink salt.

Mix both the flours well.

Gradually add hot water and knead to form a dough.

Prepare a semi tight dough.

Add a tbsp oil knead for 2 more minutes.

Cover the dough with a damp cloth allow it to rest for 10 to 15 minutes.

Peel, wash and roughly chop all the veggies (onion, garlic, ginger) chilies and cabbage.

Add ginger, garlic and chilies to a mixer jar and pulse twice to form a coarse paste. reserve the masala on a plate.

Add the onion to the mixer jar and pulse 3 to form a coarse paste. reserve the onion on a plate.

Add the cleaned cabbage in small batches and pulse thrice to form a coarse powdery consistency. reserve the ground cabbage on a plate.

Prepare Filling:

Heat a wok with 2 tsp oil.

Once the oil reaches temp. Add all the veggies at once. 

Stir the veggies cover and cook on low flame for 10 minutes.

Once the veggies have softened add pink salt, noodles masala and garam masala stir and fry until the moisture from veggies evaporate.

Remove the cabbage filling from flame and allow it to reach room temp.

Knead the khapli dough once.

Form marble size dough balls roll it in some dry khapli flour and place it on a flat surface.

Gently rollout the dough ball and form thin rotis. 

Using a bowl or a round cutter cut out the roti and reserve on a plate. Prepare a batch of 6 to 7 wrappers.

Take a wrapper and place 2 tsp of cabbage filling in the middle.

Gently apply tiny amount of water to the edges of the wrapper and fold to form a crescent shape. From one end pinch and seal the wrapper on the other side fold to form a triangle and pinch the edges.

Place a wok with enough water then place the steam basket. Allow the water to boil and form steam.

Apply 1 tsp ghee or oil on the base of steam basket. place a batch of  6 momos inside the steamer. Cover and cook the momos on medium flame for 10 minutes.

After 10 minutes gently touch the momos and check if the momo is firm. Using a spoon remove the momo from steam basket and serve it on a plate with some mint chutney and mustard sauce...Enjoy!

Mutton Momos Recipe Using Mutton Keema from Meamo Meats

To achive perfect dumpling all you have to do is choose quality meat and ingredients. Traditionally butchered meat has good flavor and soft texture when cooked. Meat never goes dry it's juicy and very tasty. When preparing any dumpling with veggies, meat or fish always make sure to prep all the ingredients (meat marination and dough) a day before, the taste and texture of the dumpling is excellent. These momos store upto 2 weeks frozen, we can reheat and serve with chai. 

Mutton Keema Momos Recipe Video on Youtube English😉

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

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Keema Momos Ingredients:

500 Grams Meamo Mutton Keema

10 Green Chilies

2 Whole Bulbs Garlic Peeled

2 Inch Ginger Peeled

1/2 Tbsp Pepper Powder

1/2 Tbsp Chilly Flakes 

1 Tbsp Soya sauce or 8 to 8 sauce

1/2 Cup Onion

1 Tsp Curry Powder or Garam Masala 

1 Tsp Curry Powder or Momo Masala Powder 

1 Tsp MSG (Ajinomoto)

3 Tbsp Sesame Oil or Groundnut Oil

Salt as per taste

2 Tbsp Each Fresh Green onions and coriander.

Mutton Keema Filling:

Wash the mutton keema in a fine mesh colander, allow to drain and reserve.

Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.

Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.

Remove stems from chilies, wash and reserve.

In a mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.

In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add onions and grind to form a smooth paste and reserve.

To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and soya sauce. Knead and combine all the ingredients in the meat. Cover and allow to marinate for 20 minutes. For best results allow to marinate overnight refrigerated.

 

Dough:

250 Grams Maida (All Purpose Flour) 

1 Tsp Baking Powder 

1 Tbsp Salt

2 Cups Warm Water

2 Tbsp Oil

Knead the Dough:

In a mixing bowl combine the flour, baking powder and salt first.

Add warm water and knead to form a soft dough. 

Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.

Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis.

Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold into half then pinch the edges gently gather both the ends to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve.

Heat a steamer on medium flame once the steam builds, place on low flame. Apply oil to the steamer plate and start placing the dumplings leaving little space. Place the dumplings in the steamer cover and cook for 10 to 15 minutes. 

Once the dumpling has cooked start plating...serve with mayo and green chutney...Enjoy! 

Recipe video link to prepare Spring onion chutney for momo

Recipe video link to prepare Momo Mayonnaise.

Recipe video link to prepare Tomato, onion and garlic chutney

Creamy Maggi Noodles Recipe

Creamy maggi noodles can be prepared with chicken or veggies of choice. Combination of flavors and taste of magic masala with cream and veggies cooked is very subtle and soothing.

Creamy Maggi Noodles Recipe Video 

Ingredients
3 Cubes Maggi Noodles + 3 Sachets Maggi Masala
1 Medium Onion Finely Chopped
3 Green Chilies Finely Chopped
1 Whole Garlic Bulb Peeled and Finely Chopped
1 Large Capsicum Roughly Chopped
1 Large Carrot Roughly Chopped
1/4 Cup Sweet Corn
1 Tsp Mixed Italian Herbs or Pizza Seasoning 
1 Tbsp Chilly Flakes 
1 Tbsp Maida
2 Tbsp Oil
150 ML Dairy Cream
Salt as per taste

Method:

Heat a pan on medium flame with 2 tbsp oil. Add finely chopped garlic, chilies, and onion to the oil and fry till onions turn transparent.

Add the all purpose flour and fry for a minute till the raw flavor reduces. Add chopped carrot and sweetcorn fry for a minute.

Add water and 1/4 tsp salt allow the water to boil and the carrots to cook till tender.

Once the carrots have cooked, adjust and add water approx. 1 cup followed by capsicum, stir all the ingredients once add pepper powder and salt cook the capsicum for a minute.

Break into half and add the maggi noodles to boiling water and cook till half done. Once the noodles are slightly tender then add the magic masala which comes in the pack. Stir till the masala is well combined.

Cook the maggi till tender. Add fresh cream and mix well once the maggi has absorbed all the moisture and forms a creamy sauce ...plate the maggi along with veggies and sauce. Sprinkle Italian seasoning and chilly flakes and serve hot...Enjoy!

Rose MO:MO Recipe (Prawn and Green Onion Stuffed Momos)

Sweet and Juicy prawn momo, delicately wrapped and formed into rose shapped….steam cooked and served with spicy chutney...is a perfect tea time snack or can be served as a starter.

Rose Momos Recipe Video In English

Rose Prawn MoMo Ingredients:

250 Grams Prawns (Finely Chopped or Coarse Mince)

200 Grams Spring Onion Finely Chopped

1/4 Cup Coriander  Finely Chopped

1/4 Cup Onion Finely Chopped

1 Inch Ginger Finely Chopped

10 Cloves Garlic Finely Chopped

10 Green Chilies Finely Chopped

1 Tsp Soya Sauce

2 Tbsp Sesame Oil

1 Tbsp Salt

1/4 Tsp Ajinomoto (MSG)

2 Tbsp Lime Juice

Prawn Filling:

In a mixing bowl combine all the ingredients mentioned for filling leaving out the salt. We can always add salt once we are preparing the momos. Cover the filling and refrigerated until use.

Momo Wraps Ingredients:

2 Cups Maida (All Purpose Flour)

1/4 Tsp Salt

1/4 Tsp Baking Powder

2 Tbsp Oil

1 1/2 Cup Luke Warm Water

Prepare the Dough and Wrappers:

In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 10 minutes.

After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a soup bowl or a round lid, cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Heat a wok with water and place the steam basket or place a steamer to cook the momos.

Start forming the momos, on a clean surface, off center and overlap the cutout circles 4 to 5 to make one rosette. 

Place the filling off center almost to one edge of the dough circle and fold in half.

With few drops of water seal the edges and start rolling the filled dough to form a flower shape.

Prepare 4 to 5 in a batch.  

Place the prepared momos in the steamer and cook for 10 minutes on high. We can create and prepare 3 to 4 batches with in 40 minutes. 

Plate the cooked momos with mayo, chutney and sprinkle with peri peri seasoning and enjoy!

These momos pair well with jasmine tea or apple tea. Serve the right condiments to enhance the flavor and taste...serve a generous portion of spring onion chutney and mayo or soya sauce with wasabi is also a good combo. 

Street Food Series: Fried Momos / Kurkure Momos Recipe

Momos are a staple dish across Himalayan region, recently I got to know fried momos are prepared to celebrate one's birthday. Fried momos are also very popular across instagramers, I was inspired to recreate this recipe at home after viewing many posts. 

Momos are a popular street food that we relish during tea time only few speciality momo stalls prepare these fried momos, We can prepare momos with various stuffing using tofu, paneer, cheese, corn, meat, veggies or chicken as per choice and prepare this dish.

I've chosen a soya chunk filling which is much healthier and contains very less oil. This recipe is vegan, packed with protein and veggies.

Kurkure momos recipe video on Vidyascooking Channel

Ingredients:
15 to 20 Frozen Momos
500 ML Sunflower Oil
200 Grams Corn Flakes
150 Grams Bread Crumbs
1 Tbsp Chilly Powder
1 Tbsp Kitchen King Masala
1 Tbsp Chowmein Masala (Chings Masala Powder)
Salt as per taste...

Method:

Prepare Chilly Batter: In a mixing bowl combine corn flour and maida.

Add chilly powder, noodles masala and garam masala to the flour.

Add salt as per taste...gradually add water mix and prepare a lump free batter.

Add corn flakes and bread crumbs to a plate, crush to form a coarse powder.

Heat 250 Grams oil for frying on medium flame. Allow the oil to reach temperature.

Dip the momo in the batter and roll it in the crumb mixture.

Prepare a batch of five to six crumb coated momos and reserve.

Once the oil reaches temperature gently drop the crumb coated momos in hot oil and fry on medium flame.

Flip the momo and fry the momos for 2 minutes on each side or until the momos turn golden in color...drain from excess oil and serve hot.

If you so nit prefer crumb coated momo the fry the momos with out any coating.

Make sure the momo is cold and gently drop in hot oil and fry for a minute on each side...drain and serve hot with chutney and mayo...Enjoy 😊

Momos store well refrigerated until use. I would suggest to store these momos in a zip lock bag and freeze it until use. We can reheat the momos in microwave or fry them cold it will reach temperature.

These fried momos were chewy, crunchy, spicy and soft at the same time, which paired well with filter coffee. 

Momos, Chutney and Soup on Vidyascooking Channel

Chicken Momos Recipe

Soya Momos Recipe

Vegetable, Paneer and Cheese Momos Recipe

Momo Chilly Recipe

Potato Mayo Recipe

Spring Onion Chutney Recipe

Tomato Chilly Garlic Chutney Recipe

Momo Soup Recipe

Street Food Series: Soya Momos Recipe #ITSVEGAN

Meaty, Soft and Juicy Momos prepared with simple ingredients is both healthy and delicious. These momos can be added in soup, crumb coated and fried or just fried and served with chutneys and enjoyed with chai.

Soya Momos Recipe Video on Vidyascooking Channel

Ingredients:
1 Whole Bunch Spring Onions = 250 Grams
100 Grams Cabbage = 1 Cup 
100 Grams Carrots = 1 Cup
100 Grams = 1 Cup Onion 
150 Grams Soya Chunks
8 Green Chilies
1 1/2 Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Curry Power (Sakthi Masala)
1 Tbsp Soya Sauce
1 Tbsp Ajinomoto
Salt as per taste

Momo Wrapper: 
2 Cup All Purpose Flour (Maida)
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Sunflower Oil
2 Cup Hot Water

Prep Up: 
Peel, wash and roughly chop all the veggies place in a colander to allow excess moisture to drip.

Boil 8 cups water and reserve.

Heat a wok on medium flame. add the soya chunks and dry roast until the edges turn light brown.

Add the hot water to the soya along with 1 tbsp salt, 1 tbsp chilly powder and 1/2 tbsp turmeric powder. Bring to rapid boil and allow the soya chunks to double in volume.

Once the soya chunks cooks it will float in the water. Remove from flame rinse twice and squeeze excess water and reserve in a bowl.

Prepare Filling: 
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible. 

First batch add spring onion, onion, and chilies pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped or formed a coarse paste. Transfer the ground base to a mixing bowl.

Repeat the process and finely chop all the veggies. Add cabbage to the mixer and pulse twice and place on one speed to form fine powder format not paste.

Repeat the process and grind the carrots in same way, transfer to mixing bowl. Grind soya in same way pulse twice and place on one speed to form fine powder, transfer to a mixing bowl.

Combine the chilly powder, curry powder and soya sauce to the veggies and mix till well combined.

Once the veggies are combined cover and place in the fridge for one hour, for best results allow to rest over night.

Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 1 hour minimum best results place the dough in a plastic bag and refrigerate overnight until use .

After 1 hour once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Pic: Adding  Soya  in Soup

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Sharing my tips and tricks how to form perfect momo shape. #Vidyascooking #momos #vegetablemomo #lockdown #nammabengaluru #bengaluru #lockdowncooking #Tibetanmomo #nepalimomo #Darjeelingmomo

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Form momos and Start Steaming:

Place 1 tbsp mixture in the middle of the cutout sheet. Fold in half and seal one end of the edge form pleats and gather in the middle, gently press and seal the other edge. Prepare as many as possible keep these dumplings covered in a damp cloth. 

Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build.

Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame.

Once the momos have cooked it will be easy to handle  and serve, start serving these dumplings as hot as possible with tomato chilly garlic chutney, spring onion chutney or mayo...Enjoy😊

Pic: Crunchy Soya Fried Momos

Momos, Chutney and Mayo Recipe on Vidyascooking

Potato Mayonnaise Recipe

Vegan Momo Soup Recipe

Tomato Chilly Chutney Recipe

Spring Onion Chutney Recipe

Chilly Momo Recipe

Vegetable + Cheese Momo Recipe

Chicken Momo Recipe