Recipe for Momos (Veg Momos)

This is a popular Indian street meal that is based on a Tibetan recipe. At the stalls, you will find a wide variety of momos. It has a variety of stuffings, such as meat (chicken, lamb), veggies, paneer, tofu, and so on.


Stuffing for vegetable momos:

1 tablespoon Oil

2 teaspoons Garlic finely chopped

1 teaspoon Ginger finely chopped

½ cup Red onion finely chopped

½ cup Cabbage finely chopped

½ cup Capsicum (Green bell pepper) finely chopped

½ cup Carrot finely chopped

Salt to taste

¼ teaspoon Black pepper powder

¼ cup Spring onion (green onion or scallion)

1 ½ teaspoons Soy sauce

For the outside cover, use:

1 cup All purpose flour (Maida)

Salt to taste

¼ cup + 1 tablespoon Water

-: Instructions:-

Making stuffing:

  • On medium-high heat, heat the oil and saute the ginger and garlic for a few seconds.
  • Then, for 3-4 minutes, stir fried chopped vegetables while constantly stirring.
  • Stir in the salt and pepper and cook for another 2 minutes.
  • Then mix in spring onion greens and soy sauce and turn off the stove.
  • Wait the stuffing to cool.

Shaping and steam cooking Veg momos:

  • To produce the outer covering dough, combine all-purpose flour and salt in a mixing bowl, then knead into a smooth but firm dough by gradually adding water.
  • Allow the dough to rest for 10-15 minutes after covering it.
  • Make smooth balls out of the dough by dividing it into 20 equal sections.
  • Roll one ball at a time into a four-inch-diameter circle.
  • Shape the momos as demonstrated in the step-by-step images above with a tablespoon of stuffing in the centre.
  • One shaped all of them. Prepare the steamer by adding a glassful of water in a steamer pan and bring it to a simmer on medium heat.
  • Arrange formed momos on the steamer tray that has been greased with oil.
  • Steam cook for 6-8 minutes, or until the outer layer is shiny and does not feel sticky to the touch.
  • Remove from the steamer and serve hot or warm.

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