Momos Recipe

Veg Momos Recipe | How to Make Momos Recipe | Tibetian Recipe

What are Momos?

Steamed dumplings made with all-purpose flour and stuffed with crunchy vegetables, well flavored with garlic, with a hint of soy sauce relished with hot chutney; are momos. Momos recipe is originally a Tibetian recipe. But it is popular across the country, especially in the North-Eastern states. Finding a vegetarian recipe, which can be prepared by anyone in India, from the state of Meghalaya, was difficult. And when I read about the popularity of momos in that state, I decided to pick this one from Meghalaya for my collection of breakfast recipes from the states of India.

Let’s talk about the ingredients for Momos Recipe

As already mentioned, momo is a steamed dumpling with the vegetable stuffing. Momos recipe can be prepared in a number of ways. The non-vegetarian version of moms with chicken stuffing is also very popular. However, we are here to discuss veg momos. Following is all you need to make Veg Momos:

All-purpose flour: Stiff dough is prepared using all-purpose flour, little oil and salt with water. The stiff dough should be prepared because we cannot use the flour to dust while rolling the sheet for momos.

Vegetables: Cabbage, carrot, and spring onions have been used. You can also use mushrooms, bell peppers etc.

Flavoring: Garlic, soy sauce, and black pepper powder have been used to flavor the veg momos.

Similar recipes on the blog

Momos are very popular street food just like chaat. You might like our collection of chaat recipess.

How to serve Momos?

Serve them steaming hot with the Momo chutney for a weekend lunch.

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How to make Momo?

1.This recipe makes 12-16 momos.

Momos Recipe

2.Start off with making the dough for momos. In a mixing bowl add 1 cup all purpose flour, ½ tsp oil, salt to taste. Mix everything well.

Momos Recipe

3.Prepare stiff dough using water.

Momos Recipe

4.Leave it to rest for 30 minutes.

Momos Recipe

5.Meanwhile, prepare the stuffing. Heat 1 tbsp of oil in a pan. Keep the flame on high. Add 3-4 finely chopped garlic cloves. Cook for 20 seconds.

Momos Recipe

6.Next goes in 2 tbsp of chopped onions. Cook for 30 seconds.

Momos Recipe

7.Add in 2 and ½ cup of finely chopped vegetables, cabbage and carrot, in this recipe. Cook for 2-3 minutes. Keep the flame high and keep tossing the veggies.

Momos Recipe

8.Season with salt, ½ tsp black pepper powder, 1 tsp soy sauce.

Momos Recipe

9.Cook for another 3 minutes. Taste the mixture. Adjust the seasoning if required. The stuffing is ready. Let it cool down.

Momos Recipe

10.To make momos, after half an hour knead the dough once and make it smooth.

Momos Recipe

11.Divide into 16 portions.

Momos Recipe

12.Roll each portion into 3 inch diameter.

Momos Recipe

13.Put the stuffing, I like well stuffed momos and therefore I put approximately 2 tsp of stuffing in each momo of the mentioned size.

Momos Recipe

14.Pleat the edges to shape the momo. Meanwhile prepare the steamer. I have used idli maker to make momos. Grease the plates and add enough water to simmer.

Momos Recipe

15.Place the prepared momos on the greased plate.

Momos Recipe

16.Steam for 5-6 minutes. Do not over-cook. Once cooked, take them out.

Momos Recipe

17.Serve hot. Bon appétit!

Momos Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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