Read more to check out the full recipe! This high-protein recipe substitutes unhealthy refined flour for healthier ingredients. Paired with a tangy tomato chutney, it is perfect to satisfy cravings.Few comfort foods have the cult following that momo does. Originally a Tibetan and Himalayan delicacy that became deeply woven into the food culture of India's North East, these steamed dumplings are now a nationwide favourite, perfect for satisfying a craving. While the juicy filling is often packed with flavour, the refined flour (maida) wrapper isn't the healthiest choice. The good news? Making momo at home gives you the freedom to reinvent them.Also Read | Overripe bananas going to waste? Use them to make chef Ranveer Brar's delicious dessert: Toffee banana frittersCelebrity chef and MasterChef India judge Ranveer Brar shared a healthier take on the beloved momo in a YouTube video posted on July 31. Instead of using refined flour (maida), his recipe features a semolina-based dough, making it a more wholesome alternative. Paired with a tangy, spicy roasted tomato chutney and a juicy, protein-packed chicken filling, these momo deliver all the flavour and comfort of the classic snack while swapping out some of its less nutritious ingredients.Check out the full recipe below:IngredientsFor the semolina dough500 g semolina (sooji)150 to 175 ml warm waterSalt, to taste1 tsp oilFor the roasted tomato chutney1 tsp oil5 large tomatoes, halved2 tsp oil5 to 6 garlic cloves, crushed3 to 4 green chillies, slit¼ cup roasted peanuts1 tbsp tender coriander stems, choppedSalt, to taste1 tsp sugarFor the chicken stuffing1 tbsp oil3 to 4 green chillies, finely chopped1-inch ginger, peeled and finely chopped1 tsp tender coriander stems, finely chopped½ tsp white sesame seeds (optional)200 g chicken minceSalt, to tasteFor the chilli dip1 to 2 mild green chillies, finely chopped1 tbsp dark soy sauce1 tbsp vinegarSalt, to taste1 tbsp oil2 tbsp chilli oilOther ingredients2 to 3 tbsp refined flour (maida), for rolling1 to 2 tsp oil, for greasing the steamerFor garnishCoriander sprigsMethodPrepare the semolina doughIn a mixing bowl, combine the warm water and semolina.Add salt and mix until a semi-soft dough begins to form.Add the oil and knead until smooth.Cover and let the dough rest for 10 to 15 minutes.Make the roasted tomato chutneyHeat one teaspoon of oil in a pan. Add the halved tomatoes, cut side down, and cook until lightly charred on all sides.Transfer the tomatoes to a bowl.In the same pan, heat the remaining two teaspoons of oil. Add the garlic and green chillies, and sauté over high heat for two to three minutes until the garlic turns golden.Add the roasted peanuts, coriander stems and salt. Toss for one minute.Transfer everything to the bowl with the tomatoes and allow it to cool slightly.Blend the mixture into a smooth paste.Transfer to a serving bowl, stir in the sugar, adjust the seasoning if required, and garnish with coriander sprigs.Prepare the chicken stuffingHeat the oil in a pan.Add the green chillies, ginger, coriander stems and sesame seeds (if using). Sauté for two to three minutes until fragrant.Transfer the mixture to a bowl and let it cool slightly.Add the chicken mince and salt, then mix well until evenly combined.Make the chilli dipIn a small bowl, combine the chopped green chillies, dark soy sauce, vinegar, salt, oil and chilli oil.Mix well and set aside.Assemble and steam the momosDivide the rested dough into small, lemon-sized portions.Roll each portion into a thin circle, dusting lightly with refined flour if needed.Place a spoonful of the chicken filling in the centre.Fold and seal the edges, pleating as desired to form crescent-shaped or round momos.Lightly grease a steaming plate and arrange the momos, leaving a little space between each.Steam for 12 to 15 minutes, or until the wrappers are cooked and the chicken filling is fully done.Transfer to a serving platter and serve hot with the roasted tomato chutney and chilli dip.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.