Cheese Momos
Global • Eggetarian
How to Make Cheese Momos (Traditional & Healthy Version)
Cheese Momos are a popular Indian street food snack, especially cherished in the North-Eastern and Himalayan regions such as Sikkim and Darjeeling. With their soft, steamed outer covering and a flavorful cheesy filling, these momos are a delightful fusion of tradition and modern taste. Their popularity has soared across Indian cities, making them a must-have treat during festivals, gatherings, and as an evening snack. Traditionally, momos are prepared with a variety of fillings, but the cheese variant has won hearts for its creamy texture and subtle spices. The mild yet aromatic flavor of Cheese Momos makes them a favorite among children and adults alike. Served hot with spicy chutney, these dumplings are not only delicious but also make for a healthy snack when steamed rather than fried. The use of "atta" (whole wheat flour) instead of "maida" (refined flour) in this recipe boosts the nutrient value, making it a guilt-free indulgence. Whether during the festive season or as a quick bite with chai, Cheese Momos bring people together and add a modern twist to classic Indian flavors.
Ingredients(for 4-5 momos per serving)
- 1 cup Whole wheat flour (atta) (for outer covering)
- 3/4 cup Grated paneer (fresh Indian cottage cheese) (homemade or store-bought)
- 1/4 cup Low-fat processed cheese (grated)
- 2 tbsp Carrot (finely grated)
- 2 tbsp Capsicum (finely chopped)
- 2 tbsp Spring onion greens (finely chopped)
- 1 tsp Ginger (finely grated (adrak))
- 1 Green chilli (finely chopped; adjust to taste) - optional
- 1/4 tsp Black pepper powder
- to taste Salt
- 1 tsp Oil (for greasing)
Instructions
- 1
In a large bowl, mix atta with a pinch of salt. Gradually add water to knead into a soft, pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
10 minutes
Knead the dough well for elasticity, which helps in achieving thin momo wrappers.
- 2
While the dough rests, prepare the filling. Combine grated paneer, low-fat cheese, carrot, capsicum, spring onion, ginger, green chilli (if using), black pepper, and salt in a bowl. Mix gently until well combined.
5 minutes
Do not overmix the filling to avoid making it watery.
- 3
Divide the dough into small balls (about lemon-sized). Roll each ball into a thin circle (about 3 inches in diameter) using a rolling pin.
5 minutes
Dust with dry atta to prevent sticking while rolling.
- 4
Place a spoonful of the cheese filling in the center of each circle. Fold and pleat the edges to seal the momos into a crescent or round shape.
5 minutes
Ensure the edges are sealed tightly to avoid the filling from leaking during steaming.
Why This Dish is Healthy
Opting for steaming over frying significantly reduces calorie and fat content. Using atta instead of refined flour adds complex carbohydrates and fiber, which helps in regulating blood sugar and maintaining satiety. The incorporation of paneer and vegetables ensures a balanced macro profile, making these Cheese Momos a healthier choice for weight management and overall wellness.
Cheese Momos made with atta and paneer are rich in protein, calcium, and dietary fiber. Paneer supplies essential amino acids and supports muscle health, while whole wheat flour boosts fiber intake for better digestion. Carrots and capsicum add vitamins A and C, and the minimal use of oil keeps the fat content lower. This snack is free from deep frying, making it a lighter and more nutritious alternative to traditional fried snacks.
Pro Tips
- 💡Tip 1: Roll the wrappers as thin as possible for the best texture.
- 💡Tip 2: Use fresh paneer to avoid a crumbly filling.
- 💡Tip 3: Adding a pinch of ajwain (carom seeds) to the dough can aid digestion.
Storage & Serving
Store leftover steamed momos in an airtight container in the refrigerator for up to 24 hours. Re-steam or microwave before serving for best texture.
Best served: Lunch or Evening Snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
