Spinach Corn & Cheese Momo Recipe
A vegetarian Indo Chinese recipe with all purpose flour (maida), salt - to taste, water - to knead. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Spinach Corn & Cheese Momos Recipe, first let’s make the dough
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 2
For the Momo doughIn a mixing bowl, add maida, salt and mix
salt - to tastesalt - to taste - 3
Add water little at a time to knead to make a medium stiff dough
water - to knead - 4
The dough should be non sticky, smooth and firm
- 5
Keep the momo dough covered for 2 hours before making filling
- 6
To make the Spinach Corn & Cheese FillingIn a skillet, heat oil on medium heat, add the garlic and saute until it turns golden brown
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)cloves garlic - finely chopped(3)britannia cheese block - grated(1/2 cup) - 7
Once done add in the spinach and corn and saute for about 5 minutes, until both the spinach and corn have cooked through
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup) - 8
Now season with some salt, mixed herbs, chilli flakes and mix well to combine
salt - to tastesalt - to tastemixed herbs (dried)(1/2 teaspoon)red chilli flakes(1/2 teaspoon) - 9
Turn off the heat, transfer to a bowl and set aside
- 10
To make the Spinach Corn & Cheese Momos Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat
water - to kneadspinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 11
Divide the momo dough into equal portions, of lemon sized balls
- 12
Take each ball and start rolling it out on a surface
- 13
Roll out the dough as thin as you can so that the outer layer of the momo is thin and delicate
- 14
In every flatten dough leaf, add 1 tablespoon of the Spinach Corn filling, a teaspoon of grated cheese and fold the edges to form a semicircle
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 15
Start pleating at one end to give a nice characteristic pleats
- 16
Do the same with all the rest of the dough and filling
- 17
Keep the completed Spinach Corn & Cheese Momos under a moist cloth to prevent drying
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 18
Grease the steamer plate with oil or place butter paper before placing Spinach Corn & Cheese Momos to prevent sticking
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 19
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it
water - to knead - 20
Steam the Spinach Corn & Cheese Momos for 10 - 15 minutes until the momos look glossy on the outside
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 21
Once done transfer the Spinach Corn & Cheese Momos Recipe into a serving plate and serve hot
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 22
Serve Spinach Corn & Cheese Momos Recipe as a snack along with Homemade Red Chilli Garlic Sauce Recipe or Peanut Chilli Dipping Sauce Recipe on a rainy monsoon evening
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)cloves garlic - finely chopped(3)red chilli flakes(1/2 teaspoon)britannia cheese block - grated(1/2 cup)
Nutrition Facts
Per serving
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Spinach Corn & Cheese Momo Recipe
A vegetarian Indo Chinese recipe with all purpose flour (maida), salt - to taste, water - to knead. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
22 steps- 1
To begin making the Spinach Corn & Cheese Momos Recipe, first let’s make the dough
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 2
For the Momo doughIn a mixing bowl, add maida, salt and mix
salt - to tastesalt - to taste - 3
Add water little at a time to knead to make a medium stiff dough
water - to knead - 4
The dough should be non sticky, smooth and firm
- 5
Keep the momo dough covered for 2 hours before making filling
- 6
To make the Spinach Corn & Cheese FillingIn a skillet, heat oil on medium heat, add the garlic and saute until it turns golden brown
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)cloves garlic - finely chopped(3)britannia cheese block - grated(1/2 cup) - 7
Once done add in the spinach and corn and saute for about 5 minutes, until both the spinach and corn have cooked through
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup) - 8
Now season with some salt, mixed herbs, chilli flakes and mix well to combine
salt - to tastesalt - to tastemixed herbs (dried)(1/2 teaspoon)red chilli flakes(1/2 teaspoon) - 9
Turn off the heat, transfer to a bowl and set aside
- 10
To make the Spinach Corn & Cheese Momos Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat
water - to kneadspinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 11
Divide the momo dough into equal portions, of lemon sized balls
- 12
Take each ball and start rolling it out on a surface
- 13
Roll out the dough as thin as you can so that the outer layer of the momo is thin and delicate
- 14
In every flatten dough leaf, add 1 tablespoon of the Spinach Corn filling, a teaspoon of grated cheese and fold the edges to form a semicircle
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 15
Start pleating at one end to give a nice characteristic pleats
- 16
Do the same with all the rest of the dough and filling
- 17
Keep the completed Spinach Corn & Cheese Momos under a moist cloth to prevent drying
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 18
Grease the steamer plate with oil or place butter paper before placing Spinach Corn & Cheese Momos to prevent sticking
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 19
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it
water - to knead - 20
Steam the Spinach Corn & Cheese Momos for 10 - 15 minutes until the momos look glossy on the outside
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 21
Once done transfer the Spinach Corn & Cheese Momos Recipe into a serving plate and serve hot
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)britannia cheese block - grated(1/2 cup) - 22
Serve Spinach Corn & Cheese Momos Recipe as a snack along with Homemade Red Chilli Garlic Sauce Recipe or Peanut Chilli Dipping Sauce Recipe on a rainy monsoon evening
spinach leaves (palak) - washed and finely chopped(1 cup)sweet corn(1/2 cup)cloves garlic - finely chopped(3)red chilli flakes(1/2 teaspoon)britannia cheese block - grated(1/2 cup)
About this recipe
A vegetarian Indo Chinese recipe with all purpose flour (maida), salt - to taste, water - to knead. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
