See Recipe In हिन्दी (Hindi)
Since my childhood, i had an obsession for momos. In our house, veg momos are least made. Momos were not popular in my home. But i loved it and had sometimes momos at restaurants.
I have also made Chesse Corn Veg Momos and Momos chutney
Veg Momos
Since my childhood i had an obsession for momos. In our house, veg momos are least made. Momos were not popular in my home. But i loved it and had sometimes momos at restaurants. But now-a-days veg momos are very common in every household.
Ingredients
- 2 cups All Purpose flour
- ½ tsp Oil
- ½ tsp salt
- Water as required for kneading
Ingredients for filling:
- 3 medium sized Onion finely chopped
- ½ cup French beans finely chopped
- 200 gm cabbage grated
- 1 cup spring onion chopped
- ¼ cup capsicum chopped
- 2 tbsp oil
- 1 tbsp ginger garlic paste
- ½ tsp Black pepper
- ½ tsp Garam masala
- 1 tsp vinegar
- 1 tsp soya sauce
- Salt to taste
Instructions
- For Momos dough:
- Put all purpose flour in a bowl, add salt in it and mix both together.
- 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:
- Heat oil in a pan, when the oil becomes hot add ginger garlic paste or you can add crushed ginger garlic and sauté for few seconds.
- Add chopped onion and sauté it for 2 minutes on medium heat.
- Add finely chopped Green beans, Cabbage, Capsicum. Give it a good stir and cook for 4 to 5 minutes on medium heat. Do not over cook let it be little crunchy.
- Lastly add chopped spring onions and cook for 2 minutes on high flame.
- Add seasoning salt to taste, black Pepper, soya sauce, vinegar, Garam masala and give it a nice stir for a minute.
- Turn off the flame and make it cool completely.
- 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.
- You can also refer to the video above to see more shapes of Momos).
- 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 high 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 vegetable momos with a spicy sauce like schezwan sauce or Momo chutney or red chilly garlic sauce.
Video
Notes
Notes: 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 varies from intensity of the flame and kind of pan and the steamer you are using.
If you are unable to seal the edges then apply water around the edges.
Time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
Nutrition
Serving: 1pcsSodium: 782mgCalcium: 105mgVitamin C: 73.2mgVitamin A: 1370IUSugar: 6gFiber: 8gPotassium: 539mgCalories: 655kcalSaturated Fat: 1gFat: 16gProtein: 16gCarbohydrates: 108gIron: 7.3mg
Tried this recipe?Let us know how it was!
How to make veg momos:
For Momos dough:
- Put all purpose flour in a bowl, add salt in it and mix both together.
- 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:
- Heat oil in a pan, when the oil becomes hot add ginger garlic paste or you can add crushed ginger garlic and sauté for few seconds.
- Add chopped onion and sauté it for 2 minutes on medium heat.
- Add finely chopped Green beans, Cabbage, Capsicum. Give it a good stir and cook for 4 to 5 minutes on medium heat. Do not over cook let it be little crunchy.
- Lastly add chopped spring onions and cook for 2 minutes on high flame.
- Add seasoning salt to taste, black Pepper, soya sauce, vinegar, Garam masala and give it a nice stir for a minute.
- Turn off the flame and make it cool completely.
How to shape the moms/ Dumplings
- Now take the dough and give a final knead before rolling.
Two ways of rolling:
First method:
- 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.
Second method:
- 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.
(You can also refer to the video above to see more shapes of Momos).
- 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 high 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 vegetable momos with a spicy sauce like schezwan sauce or Momo chutney or red chilly garlic sauce.
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 varies from intensity of the flame and kind of pan and the steamer you are using.
See Recipe In हिन्दी (Hindi)
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