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Gluten Free Momos (Dimsums) - Vegan/ Veg

Are you a diabetic who enjoys the occasional chinese snacking? Well, by carefully replacing the original refined flour in this chinese delicacy, you too can enjoy a much healthier alternative with the same, exact taste!


For dough

For filling

  • 100g  Paneer (If Vegetarian. Vegans can replace it with tofu or a boiled corn filling).

  • 1-2 tbsp – Olive Oil (You can also use mustard oil)

  • 2  Small or 1 big onion

  • 2  Tomatoes

  • ½ inch –Ginger

  • 2-3  Garlic, crushed

  • 1  Capsicum

  • ½ tsp – Salt

  • ½ tsp – Red chilli

  • ¼ tsp – Turmeric

  • 1 tsp – Garam masala (Optional)

  • 1 tsp – Curry leaves powder (Optional)

  • ½ tsp – Amchur powder (Optional)

For chutney

  • 4 Tomatoes

  • 3-4 Kashmiri red mirchi

  • 10 cloves  Garlic

  • 1 tsp  Jeera (cumin)

  • 1 tsp Salt


For dough

  • Knead the gluten free atta using warm water. Add salt according to your preference. Let the dough rest in a warm place. 

For filling

  • Heat any seed oil, mustard oil or Sunflower (You can also use olive oil)

  • Add grated ginger, crushed garlic, onions and saute till brown. Add grated tomatoes, followed by grated capsicum.

  • Saute all veggies for 4-5 minutes. This prevents them from getting mushy and leaves the crunch.

  • Add grated paneer/corn. 

For Making Momos:

  • Make small balls of dough and roll them out into small discs using a rolling pin. Make sure the centre is thick while the edges are thin.

  • Place some filling in the centre. Wet the edges and seal the momo so that the filling doesn’t spill.

For chutney

  • Heat some mustard/olive oil and add cumin seeds (jeera) and garlic
  • Add red chilli, then tomatoes and saute for 5 minutes.
  • Grind the mixture, once it's cool and serve with steamed momos.

For steaming

  • Fill a large pan with two large glasses of water.

  • Put a strainer plate on the pan. (You can use a steamer, if it is available).

  • Place the momos on a plate on top of the strainer, or inside the steamer.

  • Steam for about 15 minutes and serve with chutney.