For Momo- sauce

Heat butter in a non stick pan.
Crackle heeng jeera.

Add onions saute it.

Add capsicum stir fry both.

Add ginger chillies and lemon juice.

Add tomatoes,peanuts and dried masala.

Fry and saute for few mins.

Off the flame let it cool completely.

Coarsely grind all the mixture
If needed add 1/4 cup of boiled water.

Transfer the paste in a bowl.

Garnish with 1 tsp tomato puree lemon wedge and coriander leaves.

For Momo filling-

Heat the buter in a broad non-stick pan.

Add the heeg and jeera and saunf.

Then ginger and green chillies and sauté on a medium flame for a few seconds.

Add the onions, and grated papaya fry for few mins.

Add sprouts and salt sauté on a medium flame for another 2 to 3 minutes.

Add the red chilli garam masala and dhania powder and sugar, mix well and cook on a medium flame for a few seconds.

Sprinkle lemon juice and spread coriander leaves
Keep aside.

Momo outer covering-

Sieve the flours with salt.

Add 1 tsp of butter rub with hands in a deep bowl and knead into a soft dough using enough water.

Cover the dough with a wet muslin cloth and keep aside for 10 minutes.

How to make momos-

Divide the dough into 14 equal portions.

Roll a portion of the dough into a (3”) circle using a little plain flour for rolling

While rolling make sure that it is slightly thinner at the edges and little thick at the centre

And place 1 tbsp of the prepared filling in the centre of the circle and wet the edges with water

Hold it on your palms

Fold the edges towards the centre similar to the method of making modaks

Repeat these step to make 13 more momos.

Boil enough water in a large container.

And place a strainer over it and also brush it slightly with butter place.

Place the momos on it and cover it with lid.

Let them steam for 5 minutes then turn all the dumplings and let them steam from this side also for 5 to 6 mins.

The detectable mouth watering healthy momos are ready to be served.

Serve immediately with tangy and spicy momos sauce.