Knead the dough for momos by mixing whole wheat flour, all purpose flour, rice flour, salt with water. Knead into a medium soft dough. Cover and keep aside.

For the stuffing, heat oil in a heavy sauce pan. Add ginger garlic paste once hot. After a minute, add onions and saute till transparent.

Add cabbage, salt and pepper. Mix well, cover and cook until soft and done. Should take around 7-10 minutes.

Roll out big thin rounds if making “Jumbo Momos” or small thin rounds if making “Regular size Momos”.

Place 4 tbsp of the stuffing for “Jumbo Momos” in the center. Start folding from one end by making small pleats. Continue till you make pleats throughout. Now carefully pinch the two ends together. Similarly make the others. With this dough, I could make 6 jumbo momos.

Prepare the bamboo or steal steamer and once the steam is built up, place the momos in the steamer and steam for about 8 to 10 minutes or until cooked through. Since it’s whole wheat, it will take a bit more time to cook than the “maida (all purpose flour) version.

Take them out of the steamer and allow them to cool.

In the meanwhile, make tandoori marinade by mixing together all the marinade ingredients together in a big bowl.

Place the cold momos in the marinade and allow to stand for 10 minutes or more (if time permits).

Now place some oil in a pan for shallow frying these momos.

Fry from both sides and serve hot with momo chutney.