Veg Momos are steamed or fried flour dumplings stuffed with stir fried vegetables. It’s said to be originated from Tibet Region and is also known as ‘Dim Sum‘. It’s served with special chutney (dip) which is tangy and spicy. It has gained popularity all over India in last 6 months.
The recipe is quite simple as that of other Indo-Chinese dishes. Similar sauces namely, soya sauce and chili sauce are used to season veggies. Although this stuffing can be stored in refrigerator for 2-3 days, momos chutney can be stored for up to a week. The dumpling on the other hand cannot be stored as it turns chewy. It tastes great when served hot.
Being popular street food in India, variations are introduced in this recipe by different street vendors. You get deep fried Momos, Meat Momos, Tandoori Momos etc. you can experiment by making stuffing/filling of your choice.
Check out other yummy and interesting snack recipes below:
In this post, I am sharing basic steamed Veg Momos recipe with yummy Momos Chutney.
Step by Step Recipe of Veg Momos:
- We need below ingredients to make this snack. You will find the exact measurements in the Recipe Card below.
- Take all purpose flour in a bowl. Add water and start to knead and form a dough.
- Add little oil and knead again to form a soft dough.
- Keep aside for 20 mins.
- Heat oil in a pan. Fry ginger garlic paste and quickly add chopped cabbage.
- Now add chopped chopped capsicum.
- Then add shredded carrot and saute on high flame.
- Later add soya sauce, chili sauce, salt and pepper.
- The stuffing is ready. Let it cool completely.
- Take small portion of the dough and roll a semi thick disc. Add some stuffing at the centre.
- Start pleating from one side, keeping other side plane. Form below shape.
- Similarly make other momos.
- Steam the momos in steamer for 15 mins.
- Once done, the outer covering should look shiny and dry to touch.
- Remove and serve with Momos Chutney.
Step by Step Recipe to make Momo Chutney:
- We need below ingredients.
- Take water in a pan. Add tomatoes, red chilies and let it boil.
- Once cooked, strain the water. Peel the skin of tomatoes. Add everything in the blender along with garlic.
- Blend into a smooth mixture. Our Momos Chutney is ready!
A Tibetan snack recipe of steamed dumplings stuffed with seasoned vegetables.
- 1 cup All purpose Flour
- 2 tbsp Water
- 2 tbsp Oil
- 1/2 cup Cabbage finely chopped
- 1 Carrot finely chopped
- 2 tbsp Green Bell Pepper finely chopped
- 1 tsp Soya Sauce
- 1 tbsp Tomato Chili Sauce
- 2 Tomatoes
- 4-5 Red Chilies
- 3-4 pods Garlic
- ½ tsp Vinegar
- ⅛ tsp Sugar
- ⅛ tsp Salt or per taste
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In a bowl, mix all purpose flour and water.
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Knead and form a dough. Add oil and knead again to make it smooth.
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Keep it aside for 20 mins.
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Meanwhile finely chop all veggies.
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Heat oil in a pan. Saute ginger garlic paste.
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Then add in all the veggies and saute on high flame.
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Add soya sauce, chili sauce and salt if needed. Mix and let the mixture cool completely.
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Make balls from the dough. Take one and roll into semi-thick disc.
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Put some veggie stuffing at the center.
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Start pleating the disc from one side, keeping other side plane. Join them and form a shape as shown in the picture.
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Similarly make all momos.
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Steam them for 15 mins. The outer cover should turn shiny and dry to touch.
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Serve with momo chutney.
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Heat water in a pan. Add tomatoes and red chilies. Let it boil.
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Once cooked, strain the water. Peel skin of tomatoes.
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Add cooked tomatoes, red chilies, garlic, salt, sugar and vinegar in a blender.
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Blend into a smooth chutney.
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Serve with momos.
- Stuffing/Filling of Momos can be stored in a refrigerator for 2-3 days.
- Momos chutney can be stored in a refrigerator for up to a week.
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