Veg Momos Recipe


Momos are little pockets of yummy
deliciousness filled with veggies, it’s an absolutely enjoyable snack. And if
you are craving those flavoursome street style momos this is the recipe for


the dough:

2 cup maida

Salt to

2 tbsp Oil

the stuffing:

1- 1½ tbsp

1 tbsp
garlic (finely chopped)


medium-sized onion (finely chopped)

½ Carrot

1 Capsicum
(finely chopped)

1 cup
Cabbage (finely chopped)

Salt to

1 tbsp
white vinegar

Soy sauce


make the dough:

Take a
bowl, add 2 cups of maida, 2 tbsp of salt, 2 tbsp of oil and mix it well. Then,
gradually add water to the mixture and make a firm dough (it should neither be
too firm nor too soft.)

Cover the
dough and keep it aside.

make the stuffing:

Heat a pan
and add oil to it then add garlic and ginger and sauté them on until golden
brown. Once they are golden brown add onion, carrot, capsicum, cabbage
(vegetables must be finely chopped) and mix them well and sauté them on high
heat for 2-3 minutes, and then add salt to the stuffing. Reduce the gas to
medium flame, then add white vinegar and soy sauce to it and mix it well then
sauté them for another 2 minutes.

make the momos:

Take the
dough and knead it again, then pinch out small portions and make small balls
out of them.

Then take a
small ball of dough and begin to roll it out, in case you feel like it will
stick to the rolling board, or pin dust some maida over it and roll it out into
thin sheets.

Fill them
up with stuffing. (do not overstuff the momos as they can fall apart due to too
much stuffing.)

There are 3
ways you can seal the momo:

First, fold the
wrapper in half and start pleating from one side to another and seal the edges.

Second, start
pleating the edges and slowly gather everything, and press in middle to seal
the momos.

Third, fold the
wrapper in half and seal it (with the help of some water), and then join the
ends/corners together and seal them.

momos out of the remaining dough in a similar way.

Boil 1 cup
oil in a pan to steam the momos, the gas must be in low- medium flame.

Take a
steamer plate/ strainer and grease it so the momos don’t stick to it and place
it on the pan. (You can keep the cabbage peel on the plate instead of greasing
it as well.)

them with some space around them so they don’t stick together.

Once they
are arranged, cover them and let them cook for 10- 15 minutes.

After 10-15
minutes the momos must be translucent and cooked well.

Then cover
it up for 2 more minutes and then transfer them to a plate. (you can use a tong
to take them out.)

Now, your
Market-style mouth-watering momos are ready to be served with some momos

Watch step by step recipe here-


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