Veg Momos are a popular snack, originally from Tibet, that have become a favorite street food in India. These steamed dumplings are stuffed with a flavorful vegetable filling, making them both healthy and delicious. Here’s a simple recipe to make them at home.
Ingredients:
For the Dough:
- 1 1/2 cups all-purpose flour (maida)
- 1/2 teaspoon oil
- Salt, to taste
- Water, as needed
For the Filling:
- 1 cup finely chopped cabbage (patta gobhi)
- 1 cup grated carrots (gaajar)
- 1/2 cup finely chopped onions (pyaaj)
- 1/2 cup finely chopped capsicum (shimla mirch)
- 3-4 garlic cloves, finely chopped (lahsun)
- 1-inch ginger, finely chopped (adrak)
- 3 green chilies, finely chopped (hari mirch)
- 1 tablespoon soy sauce
- 1 teaspoon black pepper powder
- Salt, to taste
- 1 tablespoon oil
For Steaming:
- Steamer or idli maker
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine all-purpose flour, oil, and salt.
- Gradually add water and knead the mixture into a smooth and soft dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- Prepare the Filling:
- Heat oil in a pan over medium heat.
- Add finely chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add chopped onions and cook until translucent.
- Stir in the chopped bell peppers, grated carrots, and cabbage. Stir-fry the vegetables for 4-5 minutes until slightly tender.
- Add soy sauce, black pepper powder, and salt to taste. Cook for another 2-3 minutes.
- Remove the filling from heat and let it cool completely.
- Shape the Momos:
- Divide the dough into small, equal-sized balls.
- Roll each ball into a thin circle, about 3-4 inches in diameter.
- Place a spoonful of the vegetable filling in the center of each circle.
- Fold the edges over the filling, pleating and pinching the edges to seal the momos. You can shape them into half-moon or round dumplings as desired.
- Steam the Momos:
- Grease the steamer tray or idli plates lightly with oil to prevent sticking.
- Arrange the momos on the tray, leaving some space between them.
- Steam the momos for 10-12 minutes until the outer dough becomes translucent and the filling is cooked through.
- Serve:
- Serve the hot veg momos with spicy tomato chutney or soy sauce.
Tips for Perfect Veg Momos:
- Dough Consistency: The dough should be soft but firm enough to hold the filling without tearing.
- Steaming Time: Steam the momos until they become translucent. Oversteaming can make them dry.
- Filling Variations: You can add finely chopped mushrooms, paneer, or tofu to the filling for extra flavor.
Presentation Tips:
- Serve momos on a platter with chutney or soy sauce in small bowls on the side.
- Garnish with a sprinkle of sesame seeds or chopped coriander for a fresh look.
- you can also serve in bamboo steamer.
Nutrition Chart for Veg Momos (per serving)
• Calories —————— 120 kcal
• Total Fat —————— 4 g
• Cholesterol ————— 0 mg
• Sodium ——————– 250 mg
• Total Carbohydrates — 18 g
• Protein ——————— 3 g
• Sugar ———————— 2 g
• Fiber ———————— 2 g
Note: These values are approximate and may vary depending on the ingredients used and cooking methods.