Veg. Momos recipe

Momos, also known as dumplings, are a popular street food in many parts of South Asia. Originating from Tibet, these delectable bites have gained widespread popularity in India and Nepal. Veg. Momos, in particular, are a delightful vegetarian option that combines a flavorful vegetable filling with a soft, steamed dough. Whether you’re a fan of the spicy red chutney that often accompanies them or simply enjoy the delicate taste of the momos themselves, making them at home can be a rewarding experience. In this guide, we’ll walk you through the steps to create perfect Veg. Momos from scratch.

Ingredients for veg. momos recipe

For the Dough:

2 cups all-purpose flour (maida)
1/4 teaspoon salt
Water (as needed)

For the Filling:

1 cup cabbage, finely shredded
1/2 cup carrots, grated
1/2 cup bell peppers, finely chopped
1/2 cup onions, finely chopped
1/4 cup spring onions, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
2-3 green chilies, finely chopped (optional)
1 tablespoon soy sauce
1 tablespoon oil
Salt and pepper to taste

For the Dipping Sauce:

2 tomatoes, boiled and peeled
2-3 dry red chilies, soaked
2 cloves garlic
Salt to taste
1 teaspoon vinegar
1/2 teaspoon sugar

Step-by-Step Preparation for Veg. Momos

1. Preparing the Dough

Start by preparing the dough for the momos. In a large bowl, mix together the all-purpose flour and a pinch of salt. Gradually add water while kneading the mixture into a smooth, soft dough. The dough should not be sticky but should hold together well. Place the dough in a bowl, cover it with a damp cloth, and let it rest for around 30 minutes. This resting time helps the dough become pliable and easier to work with.

2. Making the Filling

While the dough rests, you can prepare the vegetable filling. Heat oil in a pan over medium heat. Add the minced garlic and grated ginger, and sauté them until they become aromatic. Then, add the chopped onions and green chilies. Cook until the onions become translucent.

Next, add the shredded cabbage, grated carrots, and chopped bell peppers. Sauté the vegetables over high heat for 2-3 minutes, stirring continuously. The key is to retain the crunch of the vegetables, so avoid overcooking. Add soy sauce, salt, and pepper to taste. Finally, toss in the chopped spring onions and give everything a good mix. Turn off the heat and set the filling aside to cool.

3. Shaping the Momos

Once the dough has rested, knead it again for a couple of minutes. Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular disc, about 3-4 inches in diameter. It’s important to keep the edges thinner than the center, as this helps in sealing the momos effectively.

Place a tablespoon of the filling in the center of each disc. To shape the momos, bring the edges together and pleat them neatly. You can either fold them into a half-moon shape or make circular momos by bringing the pleats together at the top. Ensure that the filling is sealed properly, so it doesn’t spill out during steaming.

4. Steaming the Momos

To steam the momos, grease a steamer tray or line it with cabbage leaves to prevent sticking. Arrange the momos on the tray, making sure they don’t touch each other. Steam the momos for about 10-12 minutes or until they become translucent and glossy. The exact steaming time may vary based on the size of the momos and the type of steamer used.

5. Preparing the Dipping Sauce

While the momos are steaming, you can prepare a delicious dipping sauce. Blend the boiled and peeled tomatoes, soaked red chilies, garlic, salt, vinegar, and sugar into a smooth paste. Adjust the seasoning according to your taste. This spicy and tangy sauce complements the momos perfectly and adds an extra kick to the dish.

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Serving the Veg. Momos

Once the momos are steamed, transfer them to a serving plate. Serve them hot with the freshly prepared dipping sauce on the side. You can also serve them with a simple soy sauce or a spicy chili garlic sauce for variety.

Tips for Perfect Veg. Momos

Dough Texture: The dough should be smooth and pliable, without being sticky. A well-kneaded dough will result in smooth and elastic wrappers that are easy to shape.

Filling: Feel free to experiment with different vegetables and flavors. You can add mushrooms, tofu, or paneer for a twist.

Sealing: Ensure the momos are sealed properly to prevent the filling from spilling out during steaming.

Steaming Time: Be mindful of the steaming time. Over steaming can make the momos chewy, while under steaming can leave them raw.

Serving: Momos are best enjoyed fresh and hot. However, you can also pan-fry leftovers to make a crispy version.

Making Veg. Momos at home may require a bit of practice, but the result is well worth the effort. These delicious dumplings are perfect as a snack, appetizer, or even a light meal. So, gather your ingredients and enjoy the process of creating this delightful dish in your own kitchen!