Momo is a kind of steamed filled dumpling, quite popular across the Himalayan regions of East-South Asia border. Momos are more local, street food in nature than dumplings that are usually served in plush restaurants. It is an absolute delight to have this piping hot dish during the monsoons or when you’re backpacking and off on a road trip to the snow clad mountains. I love the spicy dip that is served along with it. Preparing veg momos was on my bucket list since a very long time and finally I gave them a try. I hadn’t imagined them to turn out so perfect in taste and texture without having a steamer at home. My fam as usual gave me a thumbs up but let’s see what you think of it 🙂 Do read the tips at the end
Ingredients
For the dough
- 1 cup maida/ all purpose flour
- salt to taste
- water for kneading
- 1 tbsp oil for greasing
For the filling
- 1 cup shredded carrot
- 1.5 cup shredded cabbage
- 1/2 cup chopped french beans
- 2 tsps finely chopped garlic
- 2 tsps finely chopped ginger
- Salt to taste
- 2 chopped green chillies
- 1/4 tsp pepper powder
- 2 tbsps oil to fry
| Prep Time : 10 mins | Cooking time : 10 – 12 mins | Makes about 10 – 12 momos |
Procedure to make Veg Momos
- Preparing the outer covering
In a large kneading bowl add all purpose flour, salt, water and knead well to a smooth and soft dough
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Cover the dough and let it rest for atleast 30 mins. After the given time the dough may rise a little
- Preparing the filling
Heat oil in a pan and saute ginger, garlic and green chillies until the raw smell goe
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Then add the chopped vegetables and saute for about 3 – 4 mins. Now add in the salt and pepper and continue to saute for another 5 more minutes
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When the vegetables have reduced to half their size turn off the flame. Your filling is ready
- Preparing the veg momos
Now roll out the dough and make equal sized portions of the same
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Then roll the small dough ball into a flat circle and place the stuffing in the center
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Try to pleat the ends of the dough with your fingers in a circular motion. (similar to that of making a fan) If you find that difficult, just try folding it into half and press the corners.
- Steaming the Momos
Heat water in your steamer/Idli maker and grease the tray where you will be placing your momos. Steam the momos for about 10 – 12 mins ( avoid overcooking as this may harden the dough)
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Your simple and humble meal is ready to be served with spicy chutney or plain tomato sauce.
Tips
- The main ingredients to bring spice and taste to your dish is ginger, garlic and green chillies. So make sure you adjust them according to your taste and palate.
- I haven’t add any seasoning like sauces or herbs to the vegetables as the simplicity of this dish lies in its humble filling. It is usually served with a spicy dip to complete the dish
- I don’t have an electric steamer or an Idli maker so I have used the double boiling method to steam the momos. And they turned out perfect
- When the momos turn shiny and glazed while steaming know that they have been cooked.
- If you like veg starters do try out my veg spring rolls
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