Veg Momos Recipe

Introduction:

Vegetable Momos Recipe

Veg Momos Recipe: To prepare vegetable momos, start by making the dough. Combine plain flour, oil, and salt in a deep bowl, kneading it into a semi-soft dough with enough water. Cover the dough with a damp muslin cloth or lid and set aside for 10 minutes.

For the stuffing, heat oil in a non-stick pan. Sauté garlic, ginger, and green chillies briefly. Add onions, carrot, capsicum, and cabbage, mixing well. Cook on medium flame for 2 to 3 minutes, stirring occasionally. Add vinegar, soy sauce, salt, and pepper, mixing thoroughly and cooking for a few seconds. Incorporate spring onion greens and set aside.

To prepare Indian Veg Momos Recipe, portion the dough into 22 equal parts.Roll each portion into a 75 mm (3”) diameter thin circle, using a little plain flour for rolling. Place 1 tbsp of the prepared filling in the center of the circle. Hold it on your palms, fold the two sides, and pinch them. Fold the other open side and pinch again to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 minutes or until cooked. Repeat for the remaining momos.

Serve the momos immediately with momos chutney and mayonnaise. This popular Chinese-inspired snack features a plain flour cover filled with sautéed veggies, seasoned with garlic, ginger, green chillies, vinegar, and soy sauce. Traditionally steamed, these momos can be made in a regular steamer or cooker.

You can customize this recipe by adding other veggies or bean sprouts to the filling. Ensure you choose colorful, juicy, and crisp veggies for the right appearance and a mild crunch. Serve alongside Vegetable Chow Mein and Chinese Fried Rice.

Tips

for making Veg Momos Recipe:

Use veggies of your choice, such as grated paneer or finely chopped French beans.
Grease the steamer to prevent momos from sticking and tearing.
Avoid over-steaming to prevent the covering from becoming chewy.
Cover shaped momos with a damp muslin cloth to prevent drying.
Use tongs to remove momos from the steamer to avoid breakage.
Use a moderate amount of flour while rolling to avoid dry and hard momos.
Ensure the dough is semi-soft to prevent breakage during shaping.
Keep the stuffing semi-dry to prevent sogginess during shaping.
Serve immediately to prevent the momos from turning chewy.

Ingredients:

Momos Chutney:

4 medium-sized tomatoes
8 to 10 dry Kashmiri red chilies
10 to 12 garlic (lehsun) cloves
1/2 tbsp cornflour
2 tsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp ginger (adrak) paste
1 tsp vinegar
1 tsp sugar
Salt to taste
1/2 tsp freshly ground black pepper (kalimirch)

Stuffing:

2 tbsp oil
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
4 tsp finely chopped green chilies
1 cup finely chopped onions
1 cup finely grated carrot
1 cup finely chopped capsicum
1 cup finely chopped cabbage
2 tsp vinegar
4 tsp soy sauce
Salt to taste
1 tsp freshly ground black pepper (kalimirch)
1/4 cup chopped spring onion greens

Dough:

1 1/2 cups plain flour (maida)
2 tsp oil
Salt to taste
Plain flour (maida) for rolling

Serving:

Momos chutney (recipe above)
Mayonnaise

Method

for Making Veg Momos Recipe

Momos Chutney:

In a small bowl, whisk cornflour with ¼ cup of water. Set aside.
Boil tomatoes and dry red chilies in a saucepan with enough water for 10 to 12 minutes.
Drain well, roughly chop the tomatoes, and blend them with garlic cloves until smooth (no water added).
In a broad non-stick pan, heat oil, add garlic and ginger paste, sauté for 1 minute.
Add the blended paste, cornflour-water slurry, sugar, salt, pepper, and vinegar. Combine thoroughly and cook over medium heat for 2 to 3 minutes, stirring occasionally.

Dough:

Combine plain flour, oil, and salt in a deep bowl. Knead the ingredients into a dough with a semi-soft consistency, using an adequate amount of water.
Cover the dough with a damp muslin cloth or lid and set aside for 10 minutes.

Stuffing:

Heat oil in a broad non-stick pan, sauté garlic, ginger, and green chilies for a few seconds.
Add onions, carrot, capsicum, and cabbage. Mix well and cook on a medium flame for 2 to 3 minutes.
Add vinegar, soy sauce, salt, and pepper. Mix well and cook for some seconds.
Add spring onion greens, mix well, and set aside.

How to proceed:

Divide the dough into 22 equal portions.
Roll a portion into a 75 mm. 3 diameter thin circle using a little plain flour for rolling. Place 1 tbsp of the prepared filling in the center.
Hold it on your palms, fold the two sides, and pinch them. Fold the other open side and pinch it again to form a crescent shape.
Steam 6 momos in a greased steamer for 10 to 12 minutes or until cooked.
Follow steps 2 to 4 to steam the remaining momos.
Serve the vegetable momos promptly with momos chutney and mayonnaise.

Nutrient values

(per momo):

Energy: 66 cal
Protein: 1.6 g
Carbohydrates: 9.6 g
Fiber: 0.9 g
Fat: 2.4 g
Cholesterol: 0 mg
Sodium: 67.8 mg

Conclusion:

In summary, the keys to perfect Veg Momos Recipe are a flavorful filling, properly steamed tender covering, and eating them fresh. Customize to your taste and enjoy this delicious dumpling!

FAQs

About Vegetable Momos

What vegetables can I use for the filling?

Feel free to customize the filling with any vegetables you like! Try a mix of carrots, cabbage, spinach, mushrooms, bell peppers, or bean sprouts for a colorful and nutrient-rich blend. The key is to chop the veggies finely so they are juicy and have a mild crunch.

Do I need a bamboo steamer or can I use any steamer?

You don’t need a special bamboo steamer. Any type of steamer will work fine, whether it’s metal, silicone, or bamboo. The key is having a steamer basket or tray to hold the momos above boiling water.

How can I prevent the momos from sticking to the steamer?

Lightly grease or oil the steamer basket before adding the momos. This will prevent them from sticking as they steam. You can also line the basket with cabbage leaves.

What makes the momo covering have the right texture?

Avoid over-steaming the momos. They should be just cooked through but still soft. Covering them with a damp cloth as they sit before steaming also prevents the dough from drying out.

Can I prepare Veg Momos Recipe in advance?

It’s best to steam momos right before serving. If needed, you can shape them ahead of time then steam just before eating. The dough can become chewy if left to sit after steaming.