Preparation of the Dough

1. First take whole wheat flour, roasted besan, salt and oil. Rub the flour with the oil.
2. Add warm water slowly to form a soft dough. Keep the dough covered for half an hour.

Preparation of the Stuffing

1. Coarsely grind the peas in the mixer grinder.
2. Heat oil in a non stick Kadai. Temper it with hing and ginger chilly paste. Saute for a minute.
3. Add the ground peas and cook till the raw aroma of peas are gone.
4. Finally add 2 teaspoon of Bhaja moshla, salt and sugar. Mix them all well and cook for few more minutes until the peas mixture leaves the sides of the Kadai and comes together.
5. Turn off the flame and allow the stuffing to come to room temperature before using.
6. Likewise prepare all the momos in the same way and keep them in the greased pan keeping space in between. Cover the momos with a damp cloth until all the momos are shaped to prevent them from drying.

Steaming the Momos

1. Heat 2 cups of water in electric rice cooker or pressure cooker. Once the water comes to boil, place the pan in the cooker.
2. Steam the momos for 8-10 minutes. If they are larger in size, then may be a few more minutes extra.
3. The momos will appear glossy and will not be sticky to touch, that indicates, they are done.
4. Serve the momos hot with coriander chutney.