Learn how to make delicious Veg Momos at home with this easy step-by-step recipe. Thin & soft wrapper with juicy vegetable filling. Perfect homemade steamed momos better than street style. Ready in just 40 minutes!
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Ingredients
For the Dough (Outer Wrapper):
- 2 cups All-purpose flour (Maida)
- 1 tsp Oil
- ½ tsp Salt
- Warm water (as needed for kneading)
For the Vegetable Filling:
- 150g Cabbage (finely chopped)
- 2 medium Carrots (finely chopped)
- 1 medium Onion (finely chopped)
- 1 Capsicum (finely chopped)
- 1 tbsp Garlic (minced)
- 1 tsp Ginger (minced)
- 1 tbsp Soy sauce
- ½ tsp Red chilli flakes
- Salt to taste
- 1 tbsp Oil
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How to Make Veg Momos (Step-by-Step)(veg momos recipe without steamer)
Step 1: Prepare the Dough In a large bowl, mix all-purpose flour, salt, and oil. Gradually add warm water and knead into a smooth, soft dough. Cover it with a damp cloth and let it rest for 15–20 minutes.
Step 2: Make the Vegetable Filling Heat oil in a pan. Add minced garlic and ginger, sauté for 30 seconds. Add chopped onion and cook until slightly translucent. Now add carrots, capsicum, and cabbage. Stir-fry on high flame for 3–4 minutes. Add soy sauce, red chilli flakes, and salt. Mix well and cook until all moisture evaporates. Turn off the heat and let the filling cool completely.
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Step 3: Shape the Momos Divide the dough into small equal balls. Roll each ball into a thin circle (keep the edges thinner than the center). Place 1 teaspoon of filling in the center. Fold and pleat the edges to seal the momos in your desired shape (classic pleated or round).
Step 4: Steam the Momos Boil water in a steamer. Grease the steamer plate with oil. Arrange the momos on it and steam for 12–15 minutes on medium heat. Once done, they will look slightly translucent.
Serve hot with spicy red chutney, schezwan sauce, or mayonnaise.
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Pro Tips for Better Momos
- Roll the wrapper as thin as possible for the best texture.
- The filling must be completely dry, otherwise the momos may break while steaming.
- You can add paneer, mushrooms, or tofu for variation.
- Raw momos can be stored in the freezer for up to 2 weeks.
- No steamer? You can use an idli stand or a normal kadai with a stand and plate.
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