Vegetable Momos Recipe | How to make veg momos

Today’s recipe is ‘Vegetable Momos’. Momos are one of the very popular dishes in North India. There are many variations of stuffing available like vegetable, chicken, tandoori and even chocolate momos. I am sharing vegetable momos recipe. If you want, you can add boiled chicken in this stuffing also. Momos are best served with momos chutney.

Vegetable Momos

Vegetable Momos

Enjoy momos as an appetizer with chutney or as a tea-time snack. For momos, you will need- maida (all-purpose flour), vegetables of your choice, soya sauce,ginger-garlic paste and few spices. For momo chutney, you will need – tomato, red chilies, garlic, sugar, and few spices.

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Serve: 3

Duration: 1 hour

Ingredients for Vegetable Momos

For dough
Maida/ All purpose flour1 cup
Salt1/2 tsp or as per taste
Oil1 tsp
Wateras needed for firm dough
For stuffing
Mix veggies (capsicum+carrot+cabbage+onion)1 cup (finely diced)
Soya sauce1 tsp
Black pepper (crushed)1/2 tsp or as per taste
Ginger-garlic paste1.5 tsp
Oil2 tsp
Salt1/2 tsp or as per taste
Momos chutney
Tomato2 (medium)
Red chilies4 (medium)
Garlic1 tsp (chopped)
Crushed black peppercorn1/2 tsp
Sugar1/2 tsp
Salt1/2 tsp or as per taste

Method for Vegetable Momos

For dough-

  • In a bowl, take maida, salt, and oil.

  • With the help of water knead a firm dough for momos.

  • Keep it aside and let it rest for 30 mins.

For stuffing/filling-

  • Wash and finely chop all the vegetables. Keep them aside.

  • In a deep pan, heat 2 tsp oil.

  • Add onion and saute for 3-4 mins on high heat.

  • Add ginger-garlic paste and cook till raw smell start fading away.

  • Next, add all the remaining veggies and stir-fry on high heat.

  • When veggies are stir-fried well, add salt and black pepper, mix well.

  • The last step for stuffing is to add soya sauce, mix well and cook for few seconds.

  • Let the stuffing cool down completely.

Momos preparation-

  • Divide the dough into equal parts.
  • Start preparing small roti/disc from the each part.

  • Apply water on the circumference of the disc. Keep stuffing in the middle of the disc.

  • Now, there are two ways of making/shaping momos – the first one is to start pleating it from one end and make a potli shape momo by joining the pleats at the center.

  • The second way of shaping momos is by folding the disc in a semi circle just like gujiya, then again joining the two ends of the semi-circle with each other.

  • Chose any one of the above methods to prepare momos. Keep your momos covered until your start steaming your momos.

  • Now, for steaming the momos you can choose any one of the following option- steamer, pressure cooker, electric cooker or idli stand.

  • I have used idli stand, grease top plate of idli stand and let the water start boiling.
  • Place momos on the idli stand one by one.

  • Start steaming the momos until all the momos turn transparent and glossy, and the outer covering does not stick to your fingers.
  • Serve momos immediately with the momo chutney or schezwan chutney or red chili garlic chutney.
Vegetable Momos

Vegetable Momos

Method for momos chutney-

  • In a pan start heating water.

  • Add tomatoes and red chilies in it.

  • Let the two boil till tomatoes start releasing their skin.

  • Strain water and let tomato and chilies cool down completely. Remove tomato skin.
  • In a grinder/mixer, add tomato, red chilies, and remaining chutney ingredients.

  • Your momos chutney is ready.

Momos chutney

Note:

  • You can add red or green chili sauce in the stuffing to make it spicier.
  • If you do not want to stir fry the veggies, you can directly stuff it in the momos. While steaming momos veggies will also get cooked.
  • Steaming time will depend upon the size of momos and thickness of your momos.

3 Comments

  1. I’ve stopped eating momos from outside and this is the only way I can prepare it at home 🙂

  2. Bookmarked this recipe😍😍 I love veg momos🤗☺

  3. Momos are usually my Sunday dinner. We order food on Sunday night and go for momos are they are light and healthy. But I’ve never tried making them. The procedure sounds rather easy.

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