Veg Momos, Indian Vegetable Momos
by Tarla Dalal
veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images.
veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos.
To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside.
Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise.
A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling!
Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India.
You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice.
Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy.
Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.
Veg Momos, Indian Vegetable Momos recipe - How to make Veg Momos, Indian Vegetable Momos
Preparation Time: Cooking Time: Total Time:
Makes 22 momos
For The Momos Chutney
4 medium sized tomatoes
8 to 10 whole dry kashmiri red chillies
10 to 12 garlic (lehsun) cloves
1/2 tbsp cornflour
2 tsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp ginger (adrak) paste
1 tsp vinegar
1 tsp sugar
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)
For The Stuffing
2 tbsp oil
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
4 tsp finely chopped green chillies
1 cup finely chopped onions
1 cup finely grated carrot
1 cup finely chopped capsicum
1 cup finely chopped cabbage
2 tsp vinegar
4 tsp soy sauce
salt to taste
1 tsp freshly ground black pepper (kalimirch)
1/4 cup chopped spring onion greens
For The Dough
1 1/2 cups plain flour (maida)
2 tsp oil
salt to taste
plain flour (maida) for rolling
For Serving
momos chutney , recipe above
mayonnaise
For the momos chutney
- For the momos chutney
- In a small bowl, add cornflour and ¼ cup of water and whisk well. Keep aside.
- Take enough water in a saucepan, add the tomatoes, dry red chillies and boil on a medium flame for 10 to 12 minutes.
- Drain well, roughly chop the tomatoes and blend till smooth along with garlic cloves. No water to be used.
- Heat the oil in a broad non-stick pan, add the garlic and ginger paste and sauté on a medium flame for 1 minute.
- Add the prepared paste, cornflour- water slurry, sugar, salt, pepper and vinegar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
For the dough
- For the dough
- Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water.
- Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
- Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
- Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds.
- Add the spring onion greens and mix well. Keep aside.
How to proceed
- How to proceed
- Then to make the {span class="bold1"}indian vegetable momos{/span} divide the dough into 22 equal portions.
- Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle.
- Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape.
- Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked.
- Repeat steps 2 to 4 to steam the remaining momos.
- Serve the {span class="bold1"}veg momos{/span} immediately with momos chutney and mayonnaise.
Veg Momos Video
like momos
-
If you like veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | then check our other momos recipe like :
- whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos | with 15 amazing images.
- Steamed Wonton | veg steamed wonton rolls | steamed vegetable wontons Chinese style | wontons in garlic sauce | how to fold wontons | with 37 amazing images.
- Pan Fried Dumplings
what is momos made off?
- For The Momos Chutney 4 medium sized tomatoes, 8 to 10 whole dry kashmiri red chillies, 10 to 12 garlic (lehsun) cloves 1/2 tbsp cornflour, 2 tsp oil, 2 tsp finely chopped garlic (lehsun), 2 tsp ginger (adrak) paste, 1 tsp vinegar, 1 tsp sugar, salt to taste and 1/2 tsp black peppercorns (kalimirch) powder.
- For The Stuffing 2 tbsp oil, 4 tsp finely chopped garlic (lehsun), 4 tsp finely chopped ginger (adrak), 4 tsp finely chopped green chillies, 1 cup finely chopped onions, 1 cup finely chopped carrot,1 cup finely chopped capsicum, 1 cup finely chopped cabbage, 2 tsp vinegar, 4 tsp soy sauce, salt to taste, 1 tsp black peppercorns (kalimirch) powder and 1/4 cup chopped spring onion greens.
- For The Dough 1 1/2 cups plain flour (maida), 2 tsp oil, salt to taste and plain flour (maida) for rolling.
For the momos chutney
-
In a small bowl, add ½ tbsp cornflour.
-
Add ¼ cup of water.
-
Whisk well. Keep aside.
-
Boil enough water in a saucepan.
-
Add the 4 medium size tomatoes.
-
Add 8 to 10 whole dry kashmiri red chillies
-
Boil on a medium flame for 10 to 12 minutes.
-
Drain well.
-
Put the boiled tomato and chillies in a mixer jar.
-
Add 10 to 12 garlic (lehsun) cloves.
-
Blend till smooth. No water to be used.
-
Heat 2 tsp oil in a broad non-stick pan.
-
Add 2 tsp finely chopped garlic (lehsun).
-
Add 2 tsp finely chopped ginger (adrak).
-
Sauté on a medium flame for 1 minute.
-
Add the prepared paste.
-
Add prepared cornflour slurry.
-
Add 1 tsp sugar.
-
Add salt to taste and 1/2 tsp black pepper.
-
Add 1 tsp vinegar.
-
Mix well and cook on a medium flame for 2 to 3 minutes. keep aside.
to make dough for veg momos
-
In a deep bowl, add 1 1/2 cup plain flour (maida)
-
Add oil for kneading.
-
Add salt to taste.
-
Add enough water and knead into a semi soft dough.
-
Cover with a damp muslin cloth and keep aside.
to make stuffing for veg momos
-
To make the stuffing for veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos. Heat 2 tbsp oil in a broad non-stick pan.
-
Add the 4 tsp finely chopped garlic (lehsun) Here we have used finely chopped if you wish you can also use paste.
-
Add 4 tsp finely chopped ginger (adrak) Here we have used finely chopped if you wish you can also use paste.
-
Add 4 tsp finely chopped green chillies. If you eat less spicy you can reduce the spice.
-
Sauté on medium flame for 1 minute.
-
Add 1 cup finely chopped onions.
-
Add 1 cup grated carrot.
-
Add 1 cup finely chopped capsicum. If you have coloured capsicum you can use that also.
-
Add 1 cup finely chopped cabbage.
-
Sauté on a medium flame for 2 to 3 minutes.
-
Add 2 tsp vinegar
-
Add 4 tsp soya sauce.
-
Add salt to taste.
-
Add 1 tsp black pepper. Mix well and cook on a medium flame for 2 to 3 minutes.
-
Add the 1/4 cup chopped spring onion greens and mix well. Keep aside.
how to shape and steam veg momos
-
Divide the dough into 22 equal portions.
-
Roll a portion of dough into a 75 mm. (3”) diameter circle using a little plain flour for rolling.
-
Place 1 tbsp prepared stuffing in the centre of the circle.
-
Hold it in your palm, fold the corner and pinch as shown in the image.
-
Fold the other open side and pinch it again to form crescent shape as shown in the image.
-
Repeat the process to make remaining momos. If you are making all and keeping make sure they are covered in a damp muslin cloth or else they will dry up.
-
Place 6 momos on a greased plate.
-
Steam 6 momos for 10 to 12 minutes or until they are cooked.
- Repeat steps 2 to 7 to make more momos.
-
Serve veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos immediately with momos chutney and mayonnaise.
tips to make veg momos recipe
- You can use veggies of your choice such as grated paneer or finely chopped French beans.
- Grease the steamer before steaming momos or else it will stick and tear.
- Do not over steam momos other wise the covering will become chewy.
- Cover the momos with a damp muslin cloth after shaping them to avoid drying.
- Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking.
- Do not use too much flour while rolling to avoid dry and hard momos.
- Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them.
- The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos.
- Serve immediately or else it will turn chewy.
| Energy | 66 cal |
| Protein | 1.6 g |
| Carbohydrates | 9.6 g |
| Fiber | 0.9 g |
| Fat | 2.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 180.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 18.3 mg |
| Folic Acid | 9.3 mcg |
| Calcium | 18.7 mg |
| Iron | 0.6 mg |
| Magnesium | 12.1 mg |
| Phosphorus | 44.4 mg |
| Sodium | 67.8 mg |
| Potassium | 72.4 mg |
| Zinc | 0.1 mg |
Wow truly delicious and favorite recipe also explained in easy way Thanks for sharing madam
Edited after original posting.
Hello ma''am. Wonderful tecepie so simple and yumm. At time when guest comes I have to make the momos and keep and steam when they come. So the momos stick to the plate and get dry from top. How do I avoid this
Not very good
Hi Tried Ur momos recipe yesterday & it came delightful. My husband loved it. ThankU 😊
Your recipes are always well explained and everything i made Form your recipes turned out delicous.
Do I fry momos?
Good recipe i will try
hello maam. How much time and on what flame do v make idlis in idli steamer and if in cooker then time?and whether v put the whistle?and what flame
I tried momos . It become bit hard after steam . Is it half cooked or kneading should be soft. Could not find reason
I tried this recipe ...it came out really well ... everyone at home esp my husband loved it ... thank u so much .... it was perfect