India

Cheese corn momos

Melty cheese and sweet corn in a momo. Children call this a vegetable.

70 minTime

19 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

445kcal

19 gprotein

4 gfibre

70minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Salt¾ tsp, divided

Cooking oil (vegetable oil)2 tsp, divided

Water½ cup plus 1 tbsp

Sweet corn kernels (corn kernels)1½ cups kernels, boiled

Mozzarella1½ cups, grated

Processed cheese (american cheese)2 cubes, grated

Onion1 small, finely chopped

Capsicum (green capsicum, green bell pepper)½ small, finely chopped

Garlic2 cloves, minced

Black pepper¼ tsp

Dried oregano½ tsp

Coriander leaves (cilantro)a small handful

5 steps

1Mix the maida, a pinch of salt and the oil. Add water a little at a time and knead 6 minutes into a firm, smooth dough. Cover and rest 30 minutes.
2Cook the garlic and onion in 1 tsp oil for 2 minutes. Cool, then mix with the corn, both cheeses, capsicum, pepper, oregano, coriander and remaining salt.
3Lightly crush a third of the corn with the back of a spoon before mixing it in.
4Roll 28 thin circles, fill and pleat into round momos, sealing well.
5Steam on an oiled steamer over boiling water for 10 minutes. Rest 2 minutes before serving.

Serve it like this

Serve with a mild tomato ketchup or mayo dip for the little ones and red chutney for the rest.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.