Steamed Fish Momos
Beverages • India
How to Make Steamed Fish Momos (Traditional & Healthy Version)
Steamed Fish Momos are a delightful culinary gem from the eastern part of India, particularly popular in West Bengal and Northeast regions like Sikkim and Assam. These dumplings encapsulate the subtle flavors of fresh fish, aromatic spices, and tender vegetables, all enveloped in a delicate wheat-based wrapper (atta). As a healthier alternative to their fried counterparts, steamed momos are a light, protein-rich snack that has earned a place at Indian kitchens and roadside stalls alike. Steamed Fish Momos are often relished during local festivals and family gatherings, showcasing the region’s love for fresh river fish and simple, nourishing cooking methods. The blend of fresh fish, ginger, garlic, and green chillies creates a savory filling that bursts with natural flavors while remaining gentle on the stomach. Served with tangy chutneys like tomato or mint, these momos make for a wholesome, guilt-free treat—perfect for calorie-conscious food lovers. Their steamed preparation means minimal oil, preserving both nutrients and authentic taste. Enjoy these momos as an appetizer, light lunch, or festive snack, and experience a taste of East India’s vibrant culinary heritage.
Ingredients(for 4-5 momos per serving)
- 1 cup Whole wheat flour (atta) (for momo wrapper)
- 150 grams Fresh fish fillet (rohu or basa) (boneless & finely chopped)
- 1/2 cup Cabbage (finely shredded)
- 1/4 cup Carrot (grated)
- 1 small Onion (finely chopped)
- 1 teaspoon Ginger (grated (adrak))
- 2 cloves Garlic (minced (lahsun))
- 1 Green chilli (finely chopped; adjust to taste) - optional
- 2 tablespoons Coriander leaves (finely chopped (dhaniya))
- to taste Salt
- 1/4 teaspoon Black pepper powder
- 1 teaspoon Lemon juice (freshly squeezed)
- as needed Water (for dough)
Instructions
- 1
Prepare the momo dough by mixing atta and a pinch of salt in a bowl. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 10 minutes.
10 minutes
Resting the dough ensures softer wrappers.
- 2
For the filling, combine finely chopped fish, shredded cabbage, grated carrot, onion, ginger, garlic, green chilli, coriander leaves, black pepper, salt, and lemon juice in a bowl. Mix well until evenly incorporated.
5 minutes
Use fresh fish for best flavor and texture.
- 3
Divide the dough into small balls. Roll each ball into a thin circle (about 3 inches in diameter) using a rolling pin (belan) on a lightly floured surface.
5 minutes
Keep rolled wrappers covered to prevent drying.
- 4
Place a tablespoon of fish filling in the center of each wrapper. Fold and pleat the edges to seal, forming a half-moon or round shape.
5 minutes
Seal edges well to avoid filling leakage while steaming.
Why This Dish is Healthy
This Indian Steamed Fish Momos recipe is a healthy choice because it uses whole wheat atta for the wrappers and is steamed instead of fried, reducing unhealthy fats. The fish filling is packed with high-quality protein and omega-3 fatty acids, while the addition of vegetables boosts fiber and micronutrient intake. Ideal for weight management and heart health.
Steamed Fish Momos are rich in lean protein from fresh fish, which supports muscle growth and repair. The use of whole wheat atta adds dietary fiber, aiding digestion and providing sustained energy. Fresh vegetables supply vitamins A, C, and antioxidants, while minimal oil ensures low fat content. Steaming preserves nutrients, making these momos a wholesome choice for calorie trackers.
Pro Tips
- 💡Tip 1: Use fresh, boneless fish for optimal flavor and texture.
- 💡Tip 2: Knead the atta dough well for smooth, elastic wrappers.
- 💡Tip 3: Serve momos immediately after steaming for best taste and softness.
Storage & Serving
Store leftover momos in an airtight container in the refrigerator for up to 24 hours. Re-steam before serving to retain softness. Avoid freezing for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 60.0 kcal |
