Delicious Falahari Momos Recipe for Navratri Fasting

Discover a delightful recipe for Falahari momos made with sabudana and paneer, perfect for those observing fasts during Sharadiya Navratri. This easy-to-follow guide will help you create a savory snack that satisfies your cravings while adhering to fasting traditions. Enjoy the unique flavors and textures of these momos, which are not only delicious but also simple to prepare. Dive into the recipe and elevate your fasting experience with this tasty treat!

By Narendra Chaudhary Oct 12, 2026, 15:21 IST

Savor the Flavor of Falahari Momos

As we celebrate the sacred days of *Sharadiya Navratri*, those who enjoy fasting might be looking for something tasty and different. If you have a penchant for momos, this recipe is perfect for you.

Introducing *Falahari* momos made with *sabudana* (sago) and *paneer* (cottage cheese), an ideal treat to satisfy your cravings during fasting. They are simple to prepare, allowing you to indulge in your favorite snack even while observing fasts.

**Ingredients for Sabudana Momos**
**For the dough:**
1 cup *sabudana* (sago)
1 boiled potato
½ teaspoon rock salt (*sendha namak*)
1 teaspoon oil or ghee
**For the stuffing:**
1 cup grated *paneer*
1 finely chopped green chili
½ inch grated ginger
2 teaspoons finely chopped fresh coriander
½ teaspoon black pepper powder
Rock salt to taste

**How to Prepare Sabudana Momos**
Begin by grinding the *sabudana* into a fine powder using a mixer. Place the powder in a mixing bowl and add the boiled potato, mashing it well. Knead this mixture into a soft dough by incorporating a bit of rock salt and warm water. Cover the dough and let it rest for 10–15 minutes to allow the *sabudana* to absorb moisture and soften.

In another bowl, mix the grated *paneer*, green chili, ginger, fresh coriander, black pepper, and rock salt until well combined. Your savory filling is now ready.

Next, divide the *sabudana* dough into small portions. Flatten each portion into round discs (similar to *puris*) using your hands or a rolling pin. If rolling proves challenging, a plastic sheet can be used. Place a spoonful of the *paneer* filling in the center and shape the dough into momos by sealing the edges together.

Prepare a steamer or a momo-cooking vessel by heating water. Lightly grease the steamer plate with ghee and arrange the momos, ensuring they are spaced apart. Steam for 10 to 12 minutes. The momos are ready when the sago layer appears slightly translucent.

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