Momos are a very popular street food of North Eastern India, Nepal & Tibet. They are basically steamed dumplings filled with meat. Over the years vegetarian and vegan versions with vegetable filling are also very popular.Making momos at home is super easy and all you need are some time and patience to get the pleating right. Piping hot dim sum served with a fiery dipping sauce is a delicious, hearty and most satisfying meal on any day.
Keyword: momos recipe, veg momos
For outer covering
1cupall purpose flour/maida
2.5cupsfinely chopped veggiescarrot,green bell pepper,cabbage,baby corn
6-7spring onion bulbssave greens for garnishing
1small onionsliced thin
Making Outer Cover
Mix all the ingredients mentioned and form a soft pliable dough and rest for an hour. In the mean time we will prepare filling and cool it.
Heat a kadai and add oil to it. Saute chilli flakes and sugar. Next add the crushed garlic and ginger. Saute till raw smell goes off.
Add the spring onion bulbs and saute till translucent. Next add the sliced onions and saute for few minutes.
Now add the chopped veggies, soy sauce, tomato sauce,salt and pepper.Saute in high flame for 4-5 minutes.
Finally add spring onion greens and remove from flame. Cool the stuffing.
Pleating and steaming the momos
Take the prepared dough and divide into four equal portions.Working with one portion at a time,roll in into a thin big circle.Using a cutter or lid of round box cut into circles.Again knead the remaining dough and make as many circles as possible.
Take one small cut circle and place 1 1/2 teaspoons of prepared filling in the center.
Now start pleating from one side and pleat in the same direction.Once done,sale the top and press slightly.
Boil some water in a steamer or idly cooker and arrange the shaped momos in the plate.Steam for 6-7 minutes.
Once done the momos will be glossy little bigger than we shaped.
Serve veg momos piping hot with momos chutney or schezwan sauce.
1.Here I have used baby corn but that is purely optional 2.If you don't have spring onion greens you can use thick stems of cilantro for garnishing.