Veg Momos Recipe | Easy Vegetable Momos Recipe
Veg momos are a popular street food in India. They are soft dumplings filled with vegetables, wrapped in a thin dough, and can be steamed for a healthy snack or fried for a crispy taste.
This easy veg momos recipe is perfect for beginners and will guide you on how to make momos at home quickly and easily. Serve these steamed vegetable dumplings with spicy chutney for the best flavor. Follow these step-by-step instructions with images to prepare restaurant-style veg momos that are both tasty and healthy, just like Indian street food snack.
Ingredients and Substitutes
- All-purpose flour (maida): Used to make soft and pliable momo wrappers. Whole wheat flour can be used for a healthier option, though the texture will be slightly firmer.
- Salt: Added to the dough and filling for taste. Sea salt or Himalayan pink salt can be used as alternatives.
- Water: Required for kneading the dough to the right consistency. Warm water can help make the dough softer.
- Oil (for dough): Helps make the dough smooth and workable. Neutral oils like sunflower or vegetable oil work best.
- Oil (for filling): Adds flavor when sautéing the vegetables. Sesame oil can be used to give the filling a nice aroma.
- Cabbage: Forms the base of the vegetable filling and adds crunch. Napa cabbage or finely chopped lettuce can be substituted.
- Carrots: Adds sweetness and texture. If you don’t have carrots, Zucchini or pumpkin can be used as alternatives.
- Capsicum (bell pepper): Adds color and a subtle sweet flavor. Broccoli or sweet corn can be used instead.
- Spring onions (with greens): Onions enhances the taste of the momos filling. Regular onions or chives can be used if spring onions aren’t available.
- Ginger: Provides warmth and a slight zing. Fresh ginger paste can be used as a substitute.
- Garlic: It adds depth and aroma to the filling. Garlic paste works too, or it can be omitted if preferred.
- Black pepper powder: Gives mild heat and flavor. White pepper or crushed chili flakes can be used instead.
- Soy sauce: Adds umami and saltiness. Tamari (gluten-free) or coconut aminos are good alternatives.
- Vinegar (white or rice vinegar): Balances the flavors in the filling. Lemon juice or apple cider vinegar can be used as substitutes.
- Salt (for filling): Adjust to taste to enhance all the flavors in the vegetables.
How to Make Veg Momos (Step-by-Step Instructions)
1. In a large mixing bowl, combine 1 cup all-purpose flour (maida) with ½ teaspoon salt. Gradually add water and knead until smooth and soft to make the momo wrapper. Drizzle 1 teaspoon oil and knead again for 2–3 minutes. Cover with a damp cloth and let it rest for 30 minutes to improve elasticity.
2. In a mixing bowl, add 1 cup finely chopped cabbage, ½ cup grated carrots, ¼ cup chopped capsicum, and spring onions. Mix in 1 teaspoon minced garlic and ½ teaspoon minced ginger to enhance the flavor of homemade momos. These vegetables make a healthy filling for your steamed vegetable dumplings.
3. Add 1 tablespoon soy sauce, ½ teaspoon vinegar, black pepper, and salt to taste. Mix well for 2 minutes to bring out an authentic Asian-style dumpling flavor, then let it cool.
4. Divide the rested dough into small portions, about the size of a lemon. Roll each portion into a smooth ball and flatten into a thin disc, roughly 3 inches in diameter, perfect for making momos at home.
5. Place a spoonful of the prepared vegetable momos filling in the center of the rolled-out dough disc. Fold and pleat the edges carefully to seal completely. Repeat with the remaining dough and filling for a batch of easy-to-make steamed vegetable momos.
6. Grease a steamer plate or line it with cabbage leaves. Arrange the momos on the plate, leaving space between each to prevent sticking and ensure even cooking. Steam for 10–12 minutes until the momos turn slightly translucent and are no longer sticky. Serve hot with Schezwan sauce, soy dip, or spicy chutney for a flavorful Asian-style dumpling experience.
Cooking Tips for Momos
- Finely chop cabbage, carrots, and other vegetables to ensure even cooking.
- Lightly dust your rolling surface with flour, then use a rolling pin and roll the dough ball into a thin, round disc (about 3 inches in diameter).
- Add just enough filling so you can seal the momos without leakage. Avoid overstuffing to prevent the momos from breaking.
- Don’t open the steamer lid in between to ensure the momos cook evenly.
- After steaming, remove the lid carefully and let the momos cool for a moment.
- Keep the dough soft yet firm for easy shaping. You can cover the dough with a damp cloth to prevent it from drying out.
- Steaming time for momos may vary depending on the thickness of the dough. Over-steaming can make the momos chewy or hard.
Serving Suggestions
- Serve veg momos hot with spicy red chili chutney or garlic sauce with masala tea for a classic street-style pairing.
- You can also offer momos with schezwan sauce, soy sauce, or a mild mayonnaise dip for a flavorful variety.
- Pair momos with a bowl of hot soup like vegetable soup, tomato soup for a healthy Indian meal. For parties, enjoy these homemade veg momos as a snack or appetizer alongside other finger foods and dipping sauces.
Frequently asked questions
Yes, momos can be made without a steamer. You can use a large pot with a lid, place a trivet or strainer above boiling water, and steam covered. Make sure the momos don’t touch the water.
If steamed veg momos are made with whole wheat dough and minimal oil, they are relatively healthy. Avoid deep-frying for a lighter option.
When momos are over-steamed, they become hard or chewy. Steam momos for just 10–12 minutes on medium heat and serve immediately.
Recipe Card
Veg Momos (Steamed Vegetable Dumplings)
Equipment
- 1 Mixing bowl (for dough and filling)
- 1 Rolling Pin
- 1 Rolling board or clean surface
- 1 Knife or vegetable chopper
- 1 Steamer (idli steamer, momo steamer, or a large pot with a stand)
- 1 Pan (optional, for lightly sautéing filling)
- 1 Blender or mixer grinder (for chutney)
- 1 Spatula or spoon
Ingredients
- 1 cup all-purpose flour maida
- ½ teaspoon salt
- Water – as required
- 1 teaspoon oil
- 1 cup cabbage – finely chopped
- ½ cup carrots – finely chopped or grated
- ¼ cup capsicum – finely chopped
- ¼ cup spring onions – chopped
- ½ teaspoon ginger – minced
- 2 cloves garlic – minced
- ½ teaspoon black pepper powder
- 1 teaspoon soy sauce
- ½ teaspoon vinegar
- 1 tablespoon oil
- Salt – to taste
Instructions
- In a large mixing bowl, combine flour and salt.
- Gradually add water and knead into a soft dough for momos.
- Add oil and knead again for 2–3 minutes.
- Cover with a damp cloth and let it rest for 30 minutes.
- In a bowl, combine chopped cabbage, carrots, capsicum, and spring onions to make the filling.
- Add minced garlic and ginger.
- Mix in soy sauce, vinegar, pepper, and salt.
- Optional: Lightly sauté the filling in a pan for 2 minutes and let cool.
- Divide dough into lemon-sized balls.
- Roll each into a thin disc (3 inches diameter).
- Place 1 spoon of filling in the center.
- Fold and pleat to seal the edges tightly. Repeat with remaining dough.
- Grease a steamer plate or line with cabbage leaves.
- Place momos on the plate without touching each other.
- Steam momos for 10–12 minutes until translucent and non-sticky.
- Serve hot with spicy momos chutney or Schezwan sauce.
Notes
- Finely chop vegetables for a better texture.
- Do not overstuff momos, it may break the dough.
- Keep the momos dough soft yet manageable.
- Steaming time can vary depending on the momo size and dough thickness.
