About this veg fried momos recipe

Veg Fried Momos are a crispy and flavorful twist on traditional steamed momos. These dumplings are filled with a delicious mixture of finely chopped vegetables, wrapped in thin dough, and fried to perfection for a crunchy texture.

Recipe highlights –

• Crispy outside with soft vegetable filling
• Packed with cabbage, carrots and spices
• Can be deep-fried, shallow-fried or air-fried
• Great for appetizers, snacks, or parties
• Perfect with spicy chutneys or sauces

Veg fried momos are a tasty and versatile snack that combines the crunch of fried dumplings with the savory goodness of spiced vegetable stuffing. They’re perfect for gatherings or quick evening cravings.

What are momos?

The name ‘momos’ is believed to have originated from the Tibetan word ‘mog mog.’ Traditionally, momos are considered native to Tibet and regions such as Bhutan, Nepal, Ladakh, Sikkim, Assam, and Arunachal Pradesh.

Over time, their popularity has spread across the Indian subcontinent, especially in Northern India, where they are a staple street food and a favorite among both children and adults.

Momos are prepared by stuffing thin sheets of dough with flavorful fillings and shaping them into small dumplings. Vegetarian fillings often include finely chopped cabbage, carrots, onions, beans, paneer, tofu, or potatoes.

These dumplings are incredibly versatile and can be enjoyed in multiple styles—steamed, fried or pan-fried. They are commonly served with spicy sauces, chutneys, or soups, making them a delightful snack or appetizer for any occasion.

Steamed momos vs fried momos

Steamed momos are the traditional version, loved for their soft and moist texture. They are healthier as they require no oil, making them ideal for those looking for a lighter snack. The steaming process preserves the flavors of the filling and ensures a juicy bite.

Fried momos, on the other hand, are perfect for those who enjoy a crunchy texture. Frying gives the outer layer a golden, crispy crust while keeping the inside moist and flavorful. They are especially popular as street food and are great for dipping into tangy and spicy sauces.

Tips for fried momos –

• Make sure the oil is hot before frying to prevent the momos from absorbing too much oil.
• If you prefer a healthier option, you can air-fry or bake them for similar results without excess oil.
• To retain crispiness, serve them immediately after frying.

Main ingredients for veg fried momos

The ingredients for veg fried momos are simple, yet packed with flavor and texture –

• Dough – Made with all-purpose flour, salt, and water, rolled into thin sheets.
• Vegetable Filling – A colorful mix of finely chopped cabbage, carrots, onions, and capsicum for texture and flavor.
• Aromatic Additions – Fresh garlic, ginger, and green chilies for a rich, savory taste.
• Seasonings – Soy sauce, vinegar, black pepper, and salt to enhance flavors.
• Cooking Medium – Vegetable oil or sesame oil for frying to achieve the perfect crispiness.

Serving suggestions

Take your veg fried momos to the next level with these creative serving ideas that complement their crispy texture and rich flavors –

• Garnish with chopped spring onions or sesame seeds and drizzle with chili oil for an extra flavor boost.
• Pair them with this homemade sweet chilli sauce, schezwan sauce, or a creamy garlic dip for versatile flavor combinations.
• Serve alongside a bowl of hot and sour soup or clear vegetable broth to create a light yet filling meal.
• Present them on a party platter with multiple dips and garnishes for an eye-catching appetizer.
• Complement the momos with stir-fried noodles (veg chow mein, veg hakka noodles), fried rice (veg fried rice, schezwan fried rice), or Asian-inspired salads for a complete and satisfying meal.

To make veg fried momos at home, follow the detailed step by step recipe with photos posted below.

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Veg Fried Momos Recipe

Veg fried momos are crispy & delicious deep-fried dumplings filled with crunchy and mildly spiced vegetables–perfect as appetizers or snacks.

4.76 from 87 votes

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Recipe Info

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4

Category Snacks

Cuisine Indian

Nutrition

Calories: 276kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Fiber: 2g

Ingredients For Veg Fried Momos Recipe

 

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For the wrappers

• ▢ 1 Cup Maida (Plain Flour)
• ▢ 1 Teaspoon Salt
• ▢ 1 Teaspoon Cooking Oil
• ▢ 1/4 Cup Water
• ▢ 1 Cup Cooking Oil for frying

For the filling

• ▢ 1 Cup Green Cabbage (Patta Gobi) grated
• ▢ 1/2 Cup Carrots (Gajar) grated
• ▢ 1/4 Cup Onions chopped
• ▢ 3-4 Garlic Cloves
• ▢ 1 Inch Piece of Ginger
• ▢ 1-2 Green Chillies
• ▢ 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
• ▢ 1 Teaspoon Salt or to taste
• ▢ 1 Tablespoon Cooking Oil

Step By Step Instructions for Veg Fried Momos Recipe

 

Preparing the dough

1. Add maida (plain flour) in a large mixing bowl.
   1 Cup Maida (Plain Flour)
   
2. Add 1 teaspoon of salt and 1 teaspoon oil to the mixture. Mix to coat the maida thoroughly with oil.
   
3. Add 1/4 cup water in small increments and start kneading to make a supple dough.
   
4. When the dough is smooth and soft, cover it with a damp muslin cloth and let it rest for 20 mins.
   

Preparing the filling

1. Heat oil in a pan over medium-high heat. When oil becomes hot add minced ginger, garlic and finely chopped green chillies.
   
2. Then add finely chopped onions and saute on high heat for a min. You do not have to brown the onions, just soften them slightly.
   
3. Keeping the heat high, add grated carrots to the pan.
   1/2 Cup Carrots (Gajar)
   
4. Then add the grated cabbage. Mix well and cook for 2-3 minutes.
   1 Cup Green Cabbage (Patta Gobi)
   
5. Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated.
   
6. Mix well and set the filling aside to cool down. Let it come close to room temperature before using for best results.
   

Shaping the momos

1. Divide the dough into 4 equal parts and shape them into cylindrical logs. Then cut the logs into 8-10 equal sized pieces.
   
2. Shape a piece into a small ball by rolling it between your hands. Place it on a lightly oiled surface.
   
3. Flatten out the ball into a small disc with the help of a rolling pin. Keep the edges slightly thinner and the middle part slightly thicker.
   
4. Place a tablespoon of filling onto the disc.
   
5. Start gathering the edges of the disc towards the center in overlapping pleats. Do this for half the side of the disc.
   
6. Press the second half of the disc to the pleated half to create crescent shaped dumplings.
   
7. Prepare all the momos this way. At this point you can steam the momos for 3-5 minutes if you want. However I prefer frying them directly.
   

Frying the momos

1. Heat oil in a deep pan at medium heat. Gently drop the momos in the hot oil. Do not overcrowd the momos.
   
2. Gently turn the momos and keep frying them on medium heat till they are golden brown and crispy on all sides.
   
3. Fry all the momos in batches this way. Then place them on an absorbent paper.
   
4. Veg fried momos are ready. Serve them hot with momo chutney or spicy chilli sauce.
   

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