When you think of momos, you probably picture those delicious, soft dumplings found on bustling street corners. But what if you could enjoy that same satisfaction in a healthier, greener way? These spinach corn wheat momos are your answer. Made with whole wheat flour and fresh spinach purée, and filled with a juicy mixture of spinach, corn, and paneer or tofu, this recipe is perfect for anyone trying to eat clean without giving up on flavor. These momos are colorful, rich in nutrients, and absolutely satisfying. Whether you’re cooking for kids or yourself, this is a snack you’ll want to make again and again.
Step 1: Prepare the spinach wheat dough with the right consistency
Begin by preparing the base of your momos, the dough. Blanch a handful of spinach leaves in boiling water for a minute, then blend them into a smooth purée. In a large bowl, take 2 cups of whole wheat flour and add a pinch of salt. Slowly add the spinach purée to the flour, mixing as you go, and knead into a soft, pliable dough. You can add a few teaspoons of water if needed. The dough should be firm but elastic. Cover it with a cloth and let it rest for 20 to 30 minutes while you prepare the filling.
Step 2: Make the spinach, corn, and paneer filling
While the dough rests, it’s time to prepare the filling that brings everything together. In a mixing bowl, combine finely chopped spinach (about ½ cup), 1 cup of boiled sweet corn, and ½ cup of crumbled paneer or tofu. Add finely chopped onions, garlic, and a touch of ginger for added aroma and depth. Sprinkle in salt and black pepper to taste. To make the mixture moist and flavorful, add a small cube of butter and mix everything thoroughly. The butter not only binds the filling but also adds a subtle richness that makes the momos taste extra juicy once steamed.
Step 3: Roll and stuff the momos with care
Once your dough has rested, divide it into small lemon-sized balls. Roll each ball into a thin disc using a rolling pin. You’ll notice the beautiful natural green color from the spinach in the dough. Place a spoonful of the prepared filling in the center of each disc. Carefully fold the discs into your preferred momo shape, classic half-moon or round pleats. Make sure the edges are sealed tightly to prevent any leaks during steaming. You can brush a little water along the edge before sealing to help it stick better.
Step 4: Steam the momos until soft and firm
Arrange the momos on a greased steamer plate, leaving space between each piece. Steam them for 10–12 minutes over medium heat. As they steam, the momos will turn glossy and the dough will firm up. You’ll know they’re ready when the wrappers look cooked and slightly translucent, with a pleasant green color. Be careful not to over-steam, as that can make them rubbery. If you don’t have a momo steamer, you can also use an idli stand or a bamboo steamer lined with cabbage leaves.
Step 5: Serve hot with a dip or chutney
Once done, take them off the steamer and serve immediately while hot. These momos go wonderfully with a spicy tomato-garlic chutney, yogurt dip, or even a drizzle of chili oil. Their flavor is mild and well-balanced, making them a great canvas for your favorite dipping sauces. They also make for a great lunchbox treat or a light dinner, especially on days when you want something warm, comforting, and guilt-free.
Spinach corn wheat momos are proof that healthy food doesn’t have to be boring. With the bright color of spinach, the soft bite of wheat dough, and a juicy filling that mixes greens, protein, and a bit of spice, this dish ticks all the right boxes. It’s nutritious, delicious, and surprisingly easy to make at home. Whether you’re feeding kids who dislike greens or simply looking for something fun and nourishing, these momos are sure to become a favorite.