We are currently observing the auspicious days of *Sharadiya Navratri*. If you often crave something savory and unique while fasting—especially if you are a fan of momos—then this article is just for you.

Yes, these *Falahari* (fast-friendly) momos made from *sabudana* (sago) and *paneer* (cottage cheese) are the perfect option to satisfy that craving. They are very easy to make, allowing you to enjoy your favorite snack even while fasting.

**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

**Method to Make Sabudana Momos**
First, grind the *sabudana* in a mixer to form a fine powder. Transfer the powder to a mixing bowl and add the boiled potato, mashing it thoroughly into the powder. Knead into a soft dough by adding a little rock salt and warm water. Cover and let it rest for 10–15 minutes so the *sabudana* absorbs the moisture and softens properly.

In a separate bowl, combine the grated *paneer*, green chili, ginger, fresh coriander, black pepper, and rock salt; mix well. Your savory stuffing is now ready.

Divide the *sabudana* dough into small balls. Flatten them into small, round discs (like *puris*) using your hands or a rolling pin. If you find it difficult to roll them out, you can use a plastic sheet. Place a spoonful of the *paneer* stuffing in the center and shape them into momos by bringing the edges together and sealing them.

Heat water in a steamer or a dedicated momo-cooking vessel. Grease the steamer plate with a little ghee and arrange the momos, spacing them slightly apart. Steam them for 10 to 12 minutes. When the sago layer begins to look slightly translucent, you will know the momos are cooked.

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