veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos |


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Momos

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veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images.

veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos.

To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside.

Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise.

A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling!

Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India.

You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice.

Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy.

Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.

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Veg Momos, Indian Vegetable Momos recipe - How to make Veg Momos, Indian Vegetable Momos

Preparation Time:    Cooking Time:    Total Time:     22Makes 22 momos
Show me for momos

Ingredients

For The Momos Chutney
4 medium sized tomatoes
8 to 10 whole dry kashmiri red chillies
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)

For The Stuffing
2 tbsp oil
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
4 tsp finely chopped green chillies
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

For The Dough
1 1/2 cups plain flour (maida)
2 tsp oil
salt to taste
plain flour (maida) for rolling

For Serving
momos chutney , recipe above
mayonnaise
Method

For the momos chutney

    For the momos chutney
  1. In a small bowl, add cornflour and ¼ cup of water and whisk well. Keep aside.
  2. Take enough water in a saucepan, add the tomatoes, dry red chillies and boil on a medium flame for 10 to 12 minutes.
  3. Drain well, roughly chop the tomatoes and blend till smooth along with garlic cloves. No water to be used.
  4. Heat the oil in a broad non-stick pan, add the garlic and ginger paste and sauté on a medium flame for 1 minute.
  5. Add the prepared paste, cornflour- water slurry, sugar, salt, pepper and vinegar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

For the dough

    For the dough
  1. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water.
  2. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes.

For the stuffing

    For the stuffing
  1. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
  2. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  3. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds.
  4. Add the spring onion greens and mix well. Keep aside.

How to proceed

    How to proceed
  1. Then to make the indian vegetable momos divide the dough into 22 equal portions.
  2. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle.
  3. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape.
  4. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked.
  5. Repeat steps 2 to 4 to steam the remaining momos.
  6. Serve the veg momos immediately with momos chutney and mayonnaise.

Momos video by Tarla Dalal

Veg Momos, Indian Vegetable Momos recipe with step by step photos

like momos

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what is momos made off?

  1. For The Momos Chutney 4 medium sized tomatoes, 8 to 10 whole dry kashmiri red chillies, 10 to 12 cloves (laung / lavang), 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 and 1/2 tsp black peppercorns (kalimirch) powder. 
  2. For The Stuffing 2 tbsp oil, 4 tsp finely chopped garlic (lehsun), 4 tsp finely chopped ginger (adrak), 4 tsp finely chopped green chillies, 1 cup finely chopped onions, 1 cup finely chopped carrot,1 cup finely chopped capsicum, 1 cup finely chopped cabbage, 2 tsp vinegar, 4 tsp soy sauce, salt to taste, 1 tsp black peppercorns (kalimirch) powder and 1/4 cup chopped spring onion greens. 
  3. For The Dough 1 1/2 cups plain flour (maida), 2 tsp oil, salt to taste and plain flour (maida) for rolling. 

For the momos chutney

  1. In a small bowl, add ½ tbsp cornflour.
  2. Add ¼ cup of water.
  3. Whisk well. Keep aside. 
  4. Boil enough water in a saucepan. 
  5. Add the 4 medium size tomatoes.
  6. Add 8 to 10 whole dry kashmiri red chillies
  7. Boil on a medium flame for 10 to 12 minutes. 
  8. Drain well.
  9. Put the boiled tomato and chillies in a mixer jar.
  10. Add 10 to 12 garlic (lehsun) cloves.
  11. Blend till smooth. No water to be used. 
  12. Heat 2 tsp oil in a broad non-stick pan.
  13. Add 2 tsp finely chopped garlic (lehsun).
  14. Add 2 tsp ginger paste.
  15. Sauté on a medium flame for 1 minute. 
  16. Add the prepared paste.
  17. Add prepared cornflour slurry.
  18. Add 1 tsp sugar.
  19. Add salt to taste and 1/2 tsp black pepper.
  20. Add 1 tsp vinegar.
  21. Mix well and cook on a medium flame for 2 to 3 minutes. keep aside.

to make dough for veg momos

  1. In a deep bowl, add 1 1/2 cup plain flour (maida)
  2. Add oil for kneading.
  3. Add salt to taste. 
  4. Add enough water and knead into a semi soft dough. 
  5. Cover with a damp muslin cloth and keep aside.

to make stuffing for veg momos

  1. To make the stuffing for veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos. Heat 2 tbsp oil in a broad non-stick pan. 
  2. Add the 2 tsp finely chopped garlic (lehsun) Here we have used finely chopped if you wish you can also use paste. 
  3. Add 2 tsp finely chopped ginger (adrak) Here we have used finely chopped if you wish you can also use paste.
  4. Add 2 tsp finely chopped green chillies. If you eat less spicy you can reduce the spice. 
  5. Sauté on medium flame for 1 minute. 
  6. Add 1/2 cup finely chopped onions.
  7. Add 1/2 cup grated carrot
  8. Add 1 cup finely chopped capsicum. If you have coloured capsicum you can use that also.
  9. Add 1 cup finely chopped cabbage.
  10. Sauté on a medium flame for 2 to 3 minutes.
  11. Add 2 tsp vinegar
  12. Add 4 tsp soya sauce.
  13. Add salt to taste.
  14. Add 1 tsp black pepper. Mix well and cook on a medium flame for 2 to 3 minutes.
  15. Add the 1/4 cup chopped spring onion greens.   

how to shape and steam veg momos

  1. Divide the dough into 22 equal portions.
  2. Roll a portion of dough into a 75 mm. (3”) diameter circle using a little plain flour for rolling. 
  3. Place 1 tbsp prepared stuffing in the centre of the circle.
  4. Hold it in your palm, fold the corner and pinch as shown in the image.
  5. Fold the other open side and pinch it again to form crescent shape as shown in the image.
  6. Repeat the process to make remaining momos. If you are making all and keeping make sure they are covered in a damp muslin cloth or else they will dry up.
  7. Place 6 momos on a greased plate.
  8. Steam 6 momos for 10 to 12 minutes or until they are cooked.
  9. Repeat steps 2 to 7 to make more momos. 
  10. Serve veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos immediately with momos chutney and mayonnaise.

tips to make veg momos recipe

  1. You can use veggies of your choice such as grated paneer or finely chopped French beans.
  2. Grease the steamer before steaming momos or else it will stick and tear. 
  3. Do not over steam momos other wise the covering will become chewy.
  4. Cover the momos with a damp muslin cloth after shaping them to avoid drying.
  5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking.
  6. Do not use too much flour while rolling to avoid dry and hard momos.
  7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them.
  8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos.
  9. Serve immediately or else it will turn chewy.

Nutrient values (Abbrv) per momo
Energy66 cal
Protein1.6 g
Carbohydrates9.6 g
Fiber0.9 g
Fat2.4 g
Cholesterol0 mg
Sodium67.8 mg

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Reviews

Momos
5
 on 07 Sep 21 08:57 AM


Hello ma''am. Wonderful tecepie so simple and yumm. At time when guest comes I have to make the momos and keep and steam when they come. So the momos stick to the plate and get dry from top. How do I avoid this
| Hide Replies
Tarla Dalal    You can place them on a cornflour tray or plate and do not over lap them and then place the momos on it and put in fridge and then before steaming cook in a grease plate.
Reply
13 Sep 21 02:49 PM
Momos
5
 on 23 Oct 20 10:07 AM


Not very good
Momos
5
 on 03 May 20 08:14 AM


Hi Tried Ur momos recipe yesterday & it came delightful. My husband loved it. ThankU 😊
| Hide Replies
Tarla Dalal    Hi, Happy to know you liked the recipe. Do try more recipes and let us know how you enjoyed them. Happy cooking!!
Reply
05 May 20 11:04 AM
Momos
5
 on 26 Apr 20 02:14 AM


Your recipes are always well explained and everything i made Form your recipes turned out delicous.
| Hide Replies
Tarla Dalal    Thank you for your feedback Kavita. Happy cooking.!
Reply
27 Apr 20 12:07 PM
Momos
5
 on 19 Apr 20 12:57 PM


Do I fry momos?
| Hide Replies
Tarla Dalal    Hi , You can fry it if you wish, but before steaming.
Reply
22 Apr 20 09:23 PM
Momos
5
 on 24 Jul 18 12:35 AM


Good recipe i will try
| Hide Replies
Tarla Dalal    Happy to know you liked the recipe. Do try the recipe and let us know how you enjoyed them. Happy cooking!!
Reply
26 Jul 18 09:19 AM
Momos
5
 on 06 Dec 17 11:09 AM


hello maam. How much time and on what flame do v make idlis in idli steamer and if in cooker then time?and whether v put the whistle?and what flame
| Hide Replies
Tarla Dalal    Hi, Below is the idli recipe https://www.tarladalal.com/Idli-1652r
Reply
06 Dec 17 12:49 PM
Momos
5
 on 28 Oct 17 09:11 PM


I tried momos . It become bit hard after steam . Is it half cooked or kneading should be soft. Could not find reason
| Hide Replies
Tarla Dalal    Hi Sonal, Yes as the recipe says the dough should be soft and steam once the water is nice and hot on a greased plate...Do try it and let us know how they turned out...
Reply
30 Oct 17 07:48 AM
Momos
5
 on 12 Apr 17 12:24 AM


I tried this recipe ...it came out really well ... everyone at home esp my husband loved it ... thank u so much .... it was perfect
| Hide Replies
Tarla Dalal    Hi Swathi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
12 Apr 17 08:16 AM
Momos
5
 on 16 Feb 17 10:40 PM


Thanks ma''am!! Your recipes are the best and easy for learners like me.
| Hide Replies
Tarla Dalal    Delighted to hear that Siya. Keep trying more recipes and share your feedback. Happy Cooking!!!
Reply
17 Feb 17 08:50 AM
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