July 28, 2016


Maida - 200 g
Sodium bicarbonate - 2 pinches

For filling:
Punjabi chole - 2 cups (without gravy) (or)
Steamed idlis - 2 (crumbled) (or)
Bengali ghugni - 2 cups (without gravy)


  • Sieve the maida with the salt and the sodium bicarbonate. 
  • Mix in water and knead to a hard dough. Divide into 20 portions. 
  • Roll out each portions into a 3-inch circle. 
  • Place a portion of the stuffing in the centre and fold all the sides to the centre on the top to make a round bag. 
  • Prepare all the momos in this way and steam in a steamer for 20 minutes. Serve hot with the chutney of your choice. 
Here momos from North-East India with a stuffing of Punjabi chole (or) mashed idlis (or) even a portion of the bengali ghugni is served with mango pickle (or) chilli pickle (or) prawn pickle from Goa.

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