Make These Guilt-Free Ragi Momos in 6 Steps
Momos hold a special place in the hearts of Delhi Wallahs. It’s often said that momo runs in their blood. However, they are typically made from super-refined flour (maida), which is not very healthy. Maida is the starchy white part of the grain; while it is naturally a yellowish colour, bleaching agents are used to make it white by adding chemicals like alloxan and azodicarbonamide. (1)
Momos made of maida are considered unhealthy not only because they lack essential nutrients, but also because maida can contribute to a range of chronic diseases. These include cancer, hypertension, digestive issues, diabetes, osteoporosis, arthritis, and non-celiac gluten sensitivity.
As someone committed to both fitness and flavour, I knew I had to find healthier alternatives to maida that are more nutritious yet still deliver on taste and texture. After several trials, I finally found a recipe that balances both. In this version, I have used Ragi Atta (finger millet flour / red millet flour) instead of maida.
Ragi Paneer Momos
Ingredients
For the Dough:
- 1 cup ragi flour
- ¼ cup wheat flour/ rice flour
- Hot water (as needed)
- 1 tsp oil
- Salt to taste
For the Filling:
- 1 cup paneer, crumbled
- ¼ cup finely chopped onions
- 1 green chilli, finely chopped
- 1 tbsp coriander leaves, chopped
- ½ tsp black pepper powder
- Salt to taste
Instructions
- In a bowl, mix ragi flour along with wheat/rice flour for better binding and salt. Add hot water gradually and knead into a soft dough. Add oil and knead again. Cover and rest for 10–15 minutes.
- In a separate bowl, combine crumbled paneer, onions, green chilli, coriander, black pepper, and salt. Mix well and set aside. If you Shallow fry this mixture, it will taste good.
- Divide the rested dough into small balls, then roll each into a thin circle (around 3–4 inches in diameter) using light flour dusting if needed.
- Place the panner mixture in the center of each circle. Fold and pleat the edges to seal the momos in your desired shape.
- Brush the steamer surface lightly with oil, then place the momos inside. Steam them for about 10 to 12 minutes until the dough appears cooked and shiny.
- Serve the hot ragi paneer momos with spicy chutney.
Priya Bairagi
Reviewed by Dr Aarti Nehra (MBBS, MMST)
I’m a pharmacist with a strong background in health sciences. I hold a BSc from Delhi University and a pharmacy degree from PDM University. I write articles and daily health news while interviewing doctors to bring you the latest insights. In my free time, you’ll find me at the gym or lost in a sci-fi novel.
