Veg Momos Recipe

Veg Momos are delightful, bite-sized dumplings filled with finely chopped vegetables, wrapped in a soft dough, and usually steamed to perfection. A favorite across the streets of India and Nepal, these Tibetan-origin dumplings are now loved all over the world.

🌱 Ingredients

For the Dough:

• 1 cup all-purpose flour (maida)
• ¼ tsp salt
• Water (as needed to knead)
• 1 tsp oil (optional, for softer dough)

For the Veggie Filling:

• 1 cup finely chopped cabbage
• ½ cup finely chopped carrots
• ¼ cup finely chopped capsicum
• ¼ cup finely chopped onion or spring onions
• 1 tsp minced garlic
• ½ tsp minced ginger
• 1-2 green chilies, finely chopped (optional)
• 1 tbsp soy sauce
• ½ tsp black pepper
• Salt to taste
• 1 tsp oil

🧑‍🍳 Instructions

Step 1: Prepare the Dough

1. In a bowl, mix flour and salt.
2. Gradually add water and knead into a firm but pliable dough.
3. Cover with a damp cloth and set aside for 30 minutes.

Step 2: Make the Filling

1. Heat oil in a pan over medium heat.
2. Add garlic, ginger, and green chilies; sauté for a few seconds.
3. Add onions and sauté till translucent.
4. Toss in cabbage, carrots, and capsicum. Stir-fry on high flame for 2–3 minutes — the veggies should remain crunchy.
5. Add soy sauce, salt, and pepper. Mix well and let the mixture cool completely.

Step 3: Shape the Momos

1. Divide the dough into small balls and roll each into a thin circle (about 3 inches in diameter).
2. Place a spoonful of filling in the center.
3. Fold and pleat the edges to seal — you can do half-moon shapes or circular pleats.
4. Cover prepared momos with a damp cloth while working to prevent them from drying out.

Step 4: Steam the Momos

1. Heat water in a steamer or idli cooker.
2. Grease the steamer plate and place momos, ensuring they don’t touch.
3. Steam for 10–12 minutes or until the outer covering becomes shiny and non-sticky.

🔥 Variations

• Pan-Fried Momos: Steam first, then shallow fry in a pan with a little oil until golden brown.
• Tandoori Momos: Marinate steamed momos in spiced yogurt mix, then bake or grill for a smoky flavor.
• Cheese Corn Momos: Swap the veg filling with grated cheese and corn for a fusion twist.

🌶️ Serve With

Veg momos taste best with spicy red chili garlic chutney or schezwan sauce. You can also serve them with mayo or a soy dipping sauce for a milder option.

📝 Tips & Tricks

• Keep the dough covered to avoid drying out.
• Don’t overstuff — it makes sealing tricky.
• Use a high flame while stir-frying veggies to avoid sogginess.
• Make a big batch and freeze uncooked momos for later!

Veg Momos are not only fun to eat but also fun to make! The soft wrapper, the crisp and juicy filling, and the spicy dip on the side make it an irresistible snack. Whether steamed, fried, or baked, you can customize them to suit your mood. Try them today and bring the taste of street-style momos to your kitchen!

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