🥟 Jain Momos Recipe

Momos are a popular street meal in India because of their perfectly seasoned vegetable filling, soft steamed wrappers, and zesty chutney on the side. However, common variations contain ingredients that are forbidden in Jain cooking, such as potatoes, onions, and garlic.

Without compromising flavor, this Jain-friendly version omits all prohibited components. You can make delicate, flavorful dumplings that are ideal for party platters, dinners, or snacks with cabbage and basic spices.

 Ingredients You Will Require

Produces about 16 little momos.

For the Wrapper:

• 1 cup all-purpose flour (maida)
• A pinch of salt
• Water (for kneading)
• 1 tsp oil (optional, for smoothness)

For the Jain Filling:

• 1 cup finely chopped cabbage
• ½ cup finely chopped capsicum
• ½ cup finely chopped beans
• 1 tsp grated ginger
• 1–2 minced green chilies (adjust to taste)
• 1 tbsp oil
• Salt to taste
• ½ tsp Jain chili flakes or crushed black pepper
• ½ tsp soy sauce (optional, Jain-safe)

 Complete Step-by-Step Guide

Step 1: Prepare the Dough

1. Put the flour, salt, and a few drops of oil in a mixing bowl.
2. Gradually add water and knead until the dough is firm and smooth.
3. Cover with a moist cloth and let it rest for 20–30 minutes.

Step 2: Make the Jain Veggie Filling

1. Heat oil in a pan. Add green chilies and grated ginger. Sauté for a few seconds.
2. Add beans, capsicum, and cabbage. Stir-fry on high heat for 2–3 minutes until slightly wilted but still crunchy.
3. Add soy sauce (if using), salt, and pepper. Stir well and cook for 1–2 more minutes.
4. Let the filling cool before stuffing.

 Tip: Don’t overcook the vegetables—you want a bit of crunch!

Step 3: Mold the Momos

1. Divide the dough into small balls and roll out thin circles (3–5 inch diameter).
2. Place a spoonful of filling in the center.
3. Fold into half-moon, crescent, or round shapes by pleating and sealing the edges tightly using a little water.

Step 4: Steam the Momos

1. Line a steamer tray with parchment paper or cabbage leaves, or grease lightly.
2. Place momos spaced apart to prevent sticking.
3. Steam for 10–12 minutes until the wrappers look glossy and slightly translucent.

 Jain-Friendly Hot Chutney (Without Garlic or Onion)

Ingredients:

• 2 cooked and peeled tomatoes
• 2–3 dried red chilies (soaked)
• ½ tsp cumin powder
• Salt to taste
• 1 tsp lemon juice
• A pinch of sugar (optional)

Directions:

1. Blend all ingredients into a smooth chutney.
2. Adjust salt and spice levels as needed. Serve warm or chilled.

 Ideas & Variations

Filling Options:

• Add crumbled paneer or tofu for protein.
• Use bottle gourd or blanched and chopped spinach for a twist.
• Add crushed peanuts for texture.

Wrapper Options:

• Use whole wheat flour for a healthier momo.

Cooking Options:

• Pan-fry the steamed momos for crispy edges.
• Brush with oil and bake at 200°C for 10–12 minutes for a baked version.

 Reheating and Storage

• Uncooked momos can be stored in the refrigerator for up to 1 day.
• For best results, reheat steamed momos in a steamer (avoid the microwave to preserve texture).

Concluding Remarks

Who says Jain cuisine can't be tasty and bold? With their soft wrappers, crunchy-spicy filling, and vibrant chutney, these Jain momos are the perfect combination of health and indulgence.