See Recipe In हिन्दी (Hindi)
It’s a popular Indian Snacks recipe. Momos mainly originated from Nepal and Tibet, but it gained popularity all over the world, be it a chicken momos or veg momos. Some also use paneer for the momos fillings. It’s all your choice whatever you want.
You May Like Others Recipes: Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, Vegetable Poha Cutlet, Bread Uttapam, etc.
Veg momos, generally prepared using veggies and other fillings. But we have used corn and cheese in this veg momos recipe.We have prepared steaming method for momos but it can also be fried.It tastes great along with momos chutney.
Veg Cheese Corn Momos Recipe in Hindi Video (5 shapes)
Veg momos are generally prepared using veggies and other fillings. But we have used corn and cheese in this veg momos recipe. It's a popular Indian Snacks recipe. Momos mainly originated from Nepal and Tibet but it gained popularity all over the world. Be it a chicken momos or veg momos.
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Servings: 4
Calories: 433kcal
Ingredients
ingredients to make momos dough:
- 2 cups All Purpose flour
- ½ tsp Oil
- ½ tsp salt
- Water as required for kneading
for fillings:
- 200 gms corns boiled
- 2 cubes processed cheese grated
- 2 tsp mozzarella cheese grated
- ¼ tsp Black pepper powder
- 1 tsp Italian seasoning
- Salt to taste
Instructions
- Add enough water to make dough. Add little water at a time to make smooth pliable dough. Just like our poori dough. Once the dough comes together, apply oil all over the dough and keep kneading for about 2-3 minutes to make it smooth and elastic.
- Our dough is ready.
- Now cover it with wet cloth and leave it for 30 minutes. Meanwhile let’s prepare our stuffing.
- For stuffing:
- Put boiled corn in a food processor and blend it. The texture of the corn should be creamy and coarse. Do not grind too much.
- Add seasoning processed cheese, mozzarella cheese, salt to taste, black Pepper, Italian seasoning and mix until well combined.
- Corn mixture is ready.
- How to shape the moms/ Dumplings
- Now take the dough and give a final knead before rolling.
- Two ways of rolling:
- Divide the dough into big ball Take the roller and roll the dough into a big disc. Take the cookie cutter and cut into smaller disc. This way you will get even slice of momos.
- Now take one slice and roll it again to make it thinner. Roll the edges thinner than the center.
- Divide the dough into small lemon size portions of an inch in diameter and roll each dough ball into a thin circle of about 2-3 inch diameter. Make the edges to be thin and the center to be thick.
- Keep the rolled circle covered with a moist napkin to prevent them from drying.
- Take generous amount of stuffing and put it in the center of rolled circle.
- Make a pinch with thumb and index finger and make 2 folds with index finger. Now pull it towards the center and press it down and now make fold with index finger and thumb. Pinch at the end to seal.
- (You can also refer to the video above to see how pleating is done).
- How to make triangle shape:
- Add stuffing and fold 1/3 portion and press it to seal. Now pull wrapper to the center to make a triangle. This way two more corners will be created. Seal it properly from all the sides. Triangle shape momo is ready.
- Prepare all momos this way and keep them covered before steaming under a moist napkin to prevent them from drying.
- Boil water in a pan on medium high heat.
- Meanwhile grease the steamer pan with some oil to prevent the momos from sticking.
- When the water starts boiling placed the steamer on top of the pan and Keep the prepared momos on greased steamer pan. Keep space between them so that they don't touch each other.
- Now cover with the lid. Steam on medium flame for 5 to 7 minutes until you see a glaze on the skin. The skin will begin to shine. As soon as you notice this, turn off the heat and remove the momos from the steamer.
- Serve Cheese corn momos with a spicy sauce like schezwan sauce or Momo chutney or red chilly garlic sauce.
- (You can also refer to the video above to see more shapes of Momos).
See Recipe Video
Notes
1. You can experiment with different shapes and sizes that you like. All it takes is some time and practice.
2. If you are unable to seal the edges then apply water around the edges.
3. Time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
2. If you are unable to seal the edges then apply water around the edges.
3. Time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
Nutrition
Serving: 1pcs | Calories: 433kcal | Carbohydrates: 93g | Protein: 7g | Fat: 1g | Cholesterol: 2mg | Sodium: 320mg | Potassium: 66mg | Fiber: 2g | Vitamin A: 15IU | Calcium: 34mg | Iron: 3.3mg
Tried this recipe?Mention @mintsrecipes or tag #mintsrecipes!
How to make momos dough:
- Start by putting all-purpose flour in a bowl, add salt in it and mix both together.
- Add enough water to make a dough. Add a little water at a time to make a smooth pliable dough. Just like our poori dough. Once the dough comes together, apply oil all over the dough and keep kneading for about 2-3 minutes to make it smooth and elastic.
- Our dough is ready.
- Now cover it with a wet cloth and leave it for 30 minutes. Meanwhile, let’s prepare our stuffing.
How to make veg momos stuffing
- Put boiled corn in a food processor and blend it. The texture of the corn should be creamy and coarse. Do not grind too much.
- Add seasoning processed cheese, mozzarella cheese, salt to taste, black Pepper, Italian seasoning and mix until well combined.
- Corn mixture is ready.
How to shape the momos(Dumplings)
- Now take the dough and give a final knead before rolling.
Two ways of rolling momos:
- Divide the dough into big ball take the roller and roll the dough into a big disc. Take the cookie cutter and cut into a smaller disc. This way you will get an even slice of momos.
- Now take one slice and roll it again to make it thinner. Roll the edges thinner than the center.
- Divide the dough into small lemon size portions of an inch in diameter and roll each dough ball into a thin circle of about 2-3 inch diameter. Make the edges be thin and the center to be thick.
- Keep the rolled circle covered with a moist napkin to prevent them from drying.
- Take a generous amount of stuffing and put it in the center of rolled circle.
- Make a pinch with thumb and index finger and make 2 folds with the index finger. Now pull it towards the center and press it down and now make fold with index finger and thumb. Pinch at the end to seal.
(You can also refer to the video above to see how pleating is done).
How to make veg momos in triangle shape:
- Add stuffing and fold 1/3 portion and press it to seal. Now pull wrapper to the center to make a triangle. This way two more corners will be created. Seal it properly from all the sides. Triangle shape momo is ready.
- Prepare all momos this way and keep them covered before steaming under a moist napkin to prevent them from drying.
- Boil water in a pan on medium high heat.
- Meanwhile, grease the steamer pan with some oil to prevent the momos from sticking.
- When the water starts boiling placed the steamer on top of the pan and Keep the prepared momos on greased steamer pan. Keep space between them so that they don’t touch each other.
- Now cover with the lid. Steam on a medium flame for 5 to 7 minutes until you see a glaze on the skin. The skin will begin to shine. As soon as you notice this, turn off the heat and remove the momos from the steamer.
- Serve Cheese corn momos with a spicy sauce like schezwan sauce or Momo chutney or red chilly garlic sauce.
(You can also refer to the video above to see more shapes of Momos).
Note:
- You can experiment with different shapes and sizes that you like. All it takes is some time and practice.
- If you are unable to seal the edges then apply water around the edges.
- Time of cooking momos vary from the intensity of the flame and kind of pan and the steamer you are using.
See Recipe In हिन्दी (Hindi)
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