The filling can stay the same. The flour changes the wrapper's flavour, elasticity and bite.

Refined-wheat flour (maida) produces smooth, stretchable wrappers that can be rolled quite thin.

Whole-wheat atta usually makes a nuttier, slightly firmer wrapper because more of the grain is retained.

Whole-wheat flour generally retains more fibre than refined flour, but actual nutrition depends on the recipe and brand.

Atta often needs a little more water than maida. Add gradually and knead until the dough feels smooth.

Cover either dough for roughly 20 minutes so it relaxes. Keep unused dough balls covered to avoid drying.

Use a well-seasoned cabbage-carrot or paneer filling without excess free water. Seal pleats securely.

Steam the momos in a covered basket and check the wrapper and filling are fully cooked before serving.

Prefer very delicate or more hearty wrappers? Both can be pure vegetarian. Neither is gluten-free.