Veg momos, a popular snack from the Tibet region
Veg momos, a popular snack from the Tibet region, are bundle-shaped balls filled with mixed vegetables that are fried in oil or steamed. In the last few years, momos are becoming very popular in other parts of India and you can easily make them at home. It is steam cooked in the traditional way.
There are three main steps to make vegetable momos at home. 1) Preparing the stuffing with mixed vegetables, 2) Kneading the dough, making small puris out of the dough and filling them with the mixture of mixed vegetables to give them the shape of a (potli) , and 3) steaming them. Learn how to make momos easily at home by following this recipe and enjoy serving them with spicy red tomato chili chutney.veg momos popular recipe
|veg momos popular recipe|
Ingredients for Dough
3/4 cup flour
1 tsp oil
salt to taste
1 tbsp oil
3-4 garlic cloves, finely chopped
1 tsp finely chopped ginger
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
1/4 cup finely chopped capsicum
1/4 cup finely chopped French beans
1/4 cup finely chopped green onion or plain onion
1/2 -1 tsp soy sauce
1 tsp chili sauce
1/2 tsp black pepper powder
salt to taste
Method (Momos RECIPE
Cut all the vegetables according to the ingredients mentioned in the list.
Take 3/4 cup all-purpose flour, 1 tsp oil, and salt in a bowl.
Mix all the ingredients well and knead the soft dough like paratha dough by adding water as required. Cover the dough and let it sit for 20-25 minutes.
Heat 1 tbsp oil in a pan on medium heat. Add finely chopped ginger and garlic and sauté for 30 seconds. Add finely chopped green onions and fry for a minute.
Add all the chopped vegetables (carrot, cabbage, capsicum, and French beans) and salt.
Mix them well and fry for 4-5 minutes. Add 1 tsp chili sauce.
Add 1/2 -1 tsp soy sauce.
Mix well and fry for a minute. Turn off the gas. Stuffing for momos is ready.
Knead the dough again for a minute and divide it into 2-equal portions. Make a long rollout of each part like a cucumber. Cut each roll into 6-7 equal parts with a knife as shown in the picture.
Shape each small portion into a ball like a ball and press it between your palms to make a ball. Keep all the balls covered with a wet cloth or a plate to prevent drying.
Place a dough ball on the wheel and roll it out thin (about 4-5 inches in diameter). Roll out the sides of the puri thin and it’s middle part a little thicker. If necessary sprinkle some dry flour while rolling.
Place about 1 tbsp of stuffing in the center of the puri. Do not fill too much stuffing in it otherwise, it will be difficult to give it the shape of a bundle.
Raise the edge from one side and start folding. Fold the edge slightly inwards and outwards. Seal the edges in the middle and shape it like a bundle. You can also fold it like gujiya.
Similarly, prepare all the momos.
Grease a small plate (which can easily fit inside the vessel) with oil. You can also use cabbage leaves instead of oil. Place momos on a plate and keep some space in between.
Pour 1-2 glasses of water in a deep vessel or dhokla cooking vessel and keep it on medium flame.
Place a stand in the vessel and place a plate of momos on it. Keep in mind that the momos should not touch the water. Cover the pot with a lid and steam them on a medium flame for 6-7 minutes or till they look slightly translucent and shiny. Remove the lid and touch it. If they are not sticky it means that
Take them out on a serving plate. Serve hot momos with schezwan chutney or sauce.
Suggestions and Variations
You can use any vegetable to make the stuffing. Add button mushrooms along with the vegetables used in this recipe for a variation.
Serve momos hot as its outer layer becomes tough after cooling.
You can also use a pressure cooker to steam momos. However, if you are using a pressure cooker, remove the whistle from it and then use the cooker.
You can also use utensils made of bamboo (which are used for steam cooking). Make sure that the water does not come in contact with the momos while cooking.
Fry them in oil to make the outer layer of momos crispy.
soft and mildly spicy
Serve hot Veg Momos with Tomato Chilli Chutney or Sauce in the afternoon snack.