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 List
- For the Dough (Momo Wrapper)
- 1 cup all-purpose flour (maida)
- ½ teaspoon salt
- Water, as required (for kneading)
- 1 teaspoon oil
- For the Vegetable Filling
- 1 cup finely chopped cabbage
- ½ cup finely chopped carrots
- ¼ cup finely chopped capsicum (bell pepper)
- ¼ cup finely chopped spring onions (with greens)
- ½ teaspoon minced ginger
- 2 cloves garlic, minced
- ½ teaspoon black pepper powder
- 1 teaspoon soy sauce
- ½ teaspoon vinegar (white or rice vinegar)
- 1 tablespoon oil (for sautéing)
- Salt, to taste
How to Make Veg Momos at Home (Step-by-Step Instructions)
Prepare the Dough
1. To begin making the dough for your veg momos, take a large mixing bowl and add 1 cup all-purpose flour (maida) along with a ½ teaspoon of salt. Use a spoon or your hands to mix the dry ingredients thoroughly, ensuring the salt is evenly distributed throughout the flour.
2. Gradually add water to the flour mixture, a little at a time and knead the mixture until it becomes a smooth and soft dough for momos.
3. Once the dough is smooth, drizzle a teaspoon amount of oil over it and knead it again for another 2 to 3 minutes. After kneading, cover the dough with a damp cloth and let it rest for 30 minutes. This helps improve the elasticity of the dough, making it easier to roll and shape momos.
Prepare the Filling for Veg Momos
4. To prepare the flavorful filling for veg momos, take a mixing bowl and add 1 cup of finely chopped cabbage, ½ cup of grated or finely chopped carrots, ½ cup of finely chopped capsicum, and ¼ cup of chopped spring onions.
5. Next, add 1 teaspoon of minced or grated garlic and 1 teaspoon of minced or grated ginger to the vegetable mixture.
6. Now, season the mixture by adding 1 tablespoon of soy sauce, 1 teaspoon of vinegar, ½ teaspoon of black pepper powder, and salt to taste. Once added, mix all the chopped vegetables well to prepare the filling for veg momos recipe. You can even cook the vegetable ingredients prepared for veg momos in a pan for 2 minutes. Let the mixture cool completely.
Shape the Momos
7. Now it’s time to shape the dough for the momos. Take a small portion of the dough, roughly the size of a lemon and roll it between your palms to form a smooth ball. 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).
8. Place a spoonful of the prepared vegetable momos filling in the center of the rolled-out dough disc. Next, fold the dough over the filling and pleat the edges to seal the momo completely. Repeat the process for the remaining dough and filling.
Steam the Momos
9. Grease a steamer plate or line it with cabbage leaves to prevent the momos from sticking during steaming.
10. Now, arrange the momos on the prepared steamer plate, leaving some space between each to allow for even steaming. This will ensure they don’t stick together while cooking.
11. Steam the momos for 10-12 minutes until they turn slightly translucent and no longer sticky to the touch in the steamer. Don’t open the steamer lid in between to ensure the momos cook evenly.
12. After steaming, remove the lid carefully and let the momos cool for a moment. Serve the hot, steamed veg momos with Schezwan sauce or spicy chutney for a flavorful dip.
What to Serve with Veg Momos
- 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.
Tips for Perfect Veg Momos
- Finely chop cabbage, carrots, and other vegetables to ensure even cooking.
- Add just enough filling so you can seal the momos without leakage. Avoid overstuffing to prevent the momos from breaking.
- 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.
How to Make Veg Momos Chutney
Ingredients for Momos Chutney
- 2 large tomatoes (chopped)
- 4-5 dried red chilies (soaked in hot water)
- 2-3 garlic cloves
- 1 tsp vinegar or lemon juice
- ½ tsp soy sauce (optional)
- ½ tsp sugar
- Salt to taste
- Boil Tomatoes & Chilies – Cook tomatoes and soaked red chilies in water for 5 minutes. Let them cool.
- Blend – In a blender, add boiled tomatoes, chilies, garlic (Adrak), vinegar, soy sauce, sugar, and salt. Blend until smooth.
- Adjust Consistency – Add little water if needed and blend again.
- Serve – Your spicy momos chutney is ready to eat! Enjoy with hot steamed momos.
FAQs
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.
