Combine the whole wheat flour and a little salt (optional) or lemon and 2 tsps oil in a deep bowl, mix well and knead into a soft dough using enough water. Cover the dough in vessel, and keep aside to rest for 15-20 mins. Using oil will keep the momos soft since we are not using maida.
For the filling, combine the finely chopped broccoli, bean sprouts, ginger paste, pepper powder, garlic, dates puree and salt (optional) or lemon/amla powder in a bowl and mix well. Keep the stuffing aside.
Divide the dough into 12 equal small portions
Roll out a portion of the dough into a circle using a little whole wheat flour for rolling and place 1 tbsp of the prepared stuffing in the center of the circle.
Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.
Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.
Repeat steps 4 to 6 to make more momos.
Brush a little bit of oil on the momos before steaming. It will keep it hot and shining. It will also avoid the momos being stuck to the vessel.
Steam the momos in a steamer for 15 minutes. You can use an idli cooker or idli steamer to make these as well.
