Veg Momos Recipe – Steamed Dumplings with Spiced Vegetable Filling
Veg Momos are soft, steamed dumplings filled with finely chopped vegetables and mild spices. These Tibetan-origin delights are now a popular street food in India, loved for their delicate texture and bold flavor. Perfect for evening snacks or party starters, these momos are served hot with spicy red chutney and creamy mayo.
Ingredients
For Dough:
- 1 cup maida (plain flour)
- ¼ tsp salt
- 1 tsp oil
- Water – as needed to knead the dough
For Filling:
- ½ cup grated cabbage
- ½ cup grated carrot
- ½ cup finely chopped onion
- 8 garlic cloves, finely chopped
- ½ tsp black pepper
- Salt – to taste
- 1 tbsp oil
Instructions
- In a bowl, combine plain flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 10–15 minutes.
- Heat oil in a pan. Add chopped garlic and onions. Sauté till the onions turn light pink.
- Add grated cabbage and carrot. Cook lightly for 3–4 minutes. Season with salt and black pepper. Let the mixture cool.
- Divide the dough into small balls and roll them into thin circular wrappers.
- Place 1 tsp of the filling in the center of each wrapper. Fold and pleat the edges to seal.
- Steam the momos in a steamer for 10–12 minutes until translucent and cooked.
- Serve hot with red chili chutney and mayonnaise.
Chef’s Tips
- Add soy sauce to the filling for an Indo-Chinese flavor twist.
- Include other veggies like bell peppers or mushrooms for variety.
- Pan-fry the steamed momos to make “Kothey Momos” (crispy bottom momos).
- Use wheat flour for a healthier version of the dough.