Veg Momos are a type of steamed dumplings made of maida (plain flour) or wheat flour stuffed with a juicy and crunchy vegetable filling of cabbage & carrots.
Momos are native to the Himalayan region of Tibet, Nepal and Sikkim. Over the years they have gained popularity over whole of North India and are now hugely popular as a street food on road side stalls.
Children are especially fond of momos and so you can prepare these perfectly steamed momos at home and twist them to suit your palate and also ensure good nutrition by adding healthy veggies like carrots, bell peppers and cabbage.
Different varieties of momos
Momos are a versatile snack and can be prepared with many subtle variations. They can be filled with different vegetables, paneer or meat. In addition the preparation technique can vary to make steamed momos, fried momos, tandoori momos etc.
In this recipe I have prepared steamed veg momos stuffed with cabbage, carrots and onions. You can also add bell peppers, beans, corn, spring onions or other veggies of your choice. The vegetable filling can be added raw or lightly sauteed before using.
Tips for preparing the perfect momos
The outer covering of momos is easy to make and just uses plain flour, water and salt. Wheat flour can also be used for a healthier version, but it is a little difficult to make momos with it and it gives them a slightly different taste and texture.
Make sure that the dough is supple but not too soft otherwise it becomes difficult to roll and shape. You can also buy prepared momo sheets from the market.
When rolling out the discs for making the momos, flatten and thin them from the edges keeping the middle part thicker. If you’re having trouble getting an even disc, you can also flatten out the dough into a large disc and cut smallers discs using a cookie cutter.
The filling of the momos tends to leave a lot of water, so it’s necessary to dry it a bit before adding. If using raw filling, squeeze out the water from the grated vegetables with the help of a muslin cloth. Otherwise saute them on high heat to dry it out. However do no dry them completely as the filling still needs to be juicy.
Serving suggestions
Momos can be served as appetizers or as a light snack for parties. They are also perfect as an evening snack.
Veg memos can be served with a spicy dipping sauce like soy sauce, homemade sweet chilli sauce, schezwan sauce or a tomato sesame chutney to make the experience more spicy and yummy. Mayonnaise can also be served on the side to balance the spicy sauces.
To make veg momos at home, follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Veg Fried Momos
- Veg Spring Rolls
- Crispy Rice Paper Dumplings
- Gobi Manchurian
- Veg Manchurian
- Veg Chow Mein
- Schezwan Fried Rice
Suggested recipe collections
Veg Momos Recipe
Recipe Info
Nutrition
Ingredients For Veg Momos Recipe
For the dough
- 1 Cup Maida (Plain Flour)
- 1 Teaspoon Salt
- 1 Teaspoon Cooking Oil
- 1/4 Cup Water
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 Teaspoon Butter optional
- 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 1 Teaspoon Salt or to taste
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Veg Momos Recipe
Preparing the dough
- Add 1 cup maida (plain flour) in a large mixing bowl.
- Add 1 teaspoon of salt and 1 teaspoon oil to the mixture. Mix to coat the maida thoroughly with oil.
- Add 1/4 cup water in small increments and start kneading to make a supple dough.
- When the dough is smooth and soft, cover it with a damp muslin cloth and let it rest for 20 mins.
Preparing the filling
- Heat oil in a pan over medium-high heat. When oil becomes hot add minced ginger, garlic and finely chopped green chillies.
- 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.
- Keeping the heat high, add grated carrots to the pan.
- Then add the grated cabbage. Mix well and cook for 2-3 minutes.
- Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated.
- Add a dollop of butter to the mixture. Adding butter is optional, but it greatly enhances the taste of the filling and also helps bind it together.
- 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
- Divide the dough into 4 equal parts and shape them into cylindrical logs. Then cut the logs into 8-10 equal sized pieces.
- Shape a piece into a small ball by rolling it between your hands. Place it on a lightly oiled surface.
- 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.
- Place a tablespoon of filling onto the disc.
- Start gathering the edges of the disc towards the center in overlapping pleats. Do this for half the side of the disc.
- Press the second half of the disc to the pleated half to create crescent shaped dumplings. Prepare all the momos this way.
Steaming the momos
- Lightly grease a steamer plate and place the prepared momos on it. Do not overcrowd the steamer as the momos tend to spread a bit.
- Steam the momos in batches for 10-15 minutes till they are cooked and become shiny.
- Veg momos are ready. Serve them hot with spicy momo chutney or chilli sauce.
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