Tag: veg momos

About the Recipe

Veg Momos are soft steamed dumplings filled with finely chopped vegetables and simple seasonings — a favorite street food in India and Nepal. This homemade version is healthy, flavorful, and surprisingly easy to make once you master the folding!

Perfect as an evening snack, appetizer, or light dinner — serve them hot with spicy red chutney or Schezwan sauce.

Ingredients

For the Dough:

1½ cups all-purpose flour (maida)

½ tsp salt

½ cup water (adjust as needed)

1 tsp oil (optional)


For the Veg Filling:

1 cup finely chopped cabbage

½ cup grated carrot

¼ cup finely chopped capsicum

¼ cup finely chopped onion (optional)

1–2 garlic cloves, minced

½ inch ginger, minced

1 green chili, finely chopped (optional)

½ tsp soy sauce

¼ tsp black pepper

Salt to taste

1 tsp oil




How to Make Veg Momos (Step-by-Step)

Step 1: Prepare the Dough

1. In a mixing bowl, add maida and salt.


2. Gradually add water and knead into a soft, non-sticky dough.


3. Cover and let it rest for 20–30 minutes.



Step 2: Prepare the Filling

1. Heat 1 tsp oil in a pan. Add ginger, garlic, and green chili. Sauté for a minute.


2. Add all the vegetables. Stir fry on high heat for 2–3 minutes (no need to cook fully).


3. Add salt, pepper, and soy sauce. Mix well and cook just until the moisture dries up. Let the filling cool.



Step 3: Shape the Momos

1. Divide the dough into small balls. Roll each into a thin 3–4 inch circle.


2. Place 1 tbsp filling in the center.


3. Fold and pleat to seal (you can do round pleats or half-moon shapes).


4. Cover the prepared momos with a damp cloth.



Step 4: Steam the Momos

1. Prepare a steamer or idli cooker with water. Grease the steamer plate.


2. Arrange momos with some space between them.


3. Steam on medium heat for 8–10 minutes or until the wrappers turn shiny and firm.


4. Do not over-steam — they’ll turn dry.




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Serving Suggestions

Serve hot with spicy red chili chutney or Schezwan sauce

Can also pair with mayonnaise or garlic dip

Great with clear soup for a light meal




Tips for Perfect Momos

Keep the dough soft and rest it well — this helps with smooth rolling

Chop veggies finely so the filling stays compact

Don’t overfill — or they’ll burst while steaming

Cover uncooked momos with a damp cloth to avoid drying




Variations

Add crumbled paneer or tofu to the filling for extra protein

You can also pan-fry the steamed momos for crispy edges (Tandoori-style)

Try beetroot-infused dough for a colorful twist!