Spicy Wholewheat Jhol Momos

Prepare the wholewheat dough by mixing wholewheat flour, salt, and enough water to form a smooth dough.

Knead a medium soft dough.

Cover and rest the dough with a glass lid for 15 minutes.

In a pan, heat 1 tbsp oil and sauté the ginger, garlic, green chilli, and the mixed vegetables; season with salt and black pepper powder.

Saute for 2 mins & let it cool completely.

Prepare the jhol by heating 1 tbsp oil, adding peanuts and sesame seeds until fragrant, then stir‑in ginger, garlic, dry red chillies, onions, tomatoes, haldi, and red chilli powder; cook briefly.

Add 0.5 glass water to the jhol, bring to a boil, then add the sautéed vegetables and cook until the veggies are tender.

Adjust the jhol consistency with another 0.5 glass water, stir in lemon juice and chopped coriander; season to taste.

Divide the rested dough into small balls, roll each into a thin circle, place a spoonful of the vegetable‑jhol mixture in the center, fold and seal the edges to form momos.

Steam the momos for about 10‑12 minutes until the dough is cooked through.

Serve the hot jhol momos drizzled with extra jhol and garnish with fresh coriander.