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veg momos recipe, how to make veg momos recipe at home (stepwise)

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veg momos recipe – posting one of the popular tibetan recipe of delicious vegetable momos made from scratch 🙂

making momos takes quite a good amount of time. so when you have enough time to spare, then make the momos. if you have a helping hand, then the time will reduce. but if you do everything on your own, it takes about 1.5 to 2 hrs, depending on your working speed and the gadgets you have in your kitchen.

now coming to momos, i have had one of the best momos or call them dim sum in the mainland china restaurant. back then i did not know that momos would become a popular street food in north of india. a few years back when we lived in gurgaon, i was amazed to see momos as a street food snack in many places.

when living in goa, a restaurant just a few kilometers from our place, specialized only in momos and that too different kinds with various stuffings. the owner’s wife was a tibetan and she would prepare the momos. the sauce they used to serve with the momos was a spicy, hot sauce and damn good. unfortunately, i don’t know the recipe as i never asked the tibetan lady 😉

so when i made these delicious veg momos, i had to serve them with a spicy sauce. i chose to serve the veg momos with schezwan sauce. i don’t make a spicy filling for the momos. i keep the vegetable filling balanced in taste and lightly spiced, so that it accompanies the spicy and hot sauce very well. at home we love steamed momos over the fried ones. so this recipe is of steamed momos.

i have also shared a healthy no fat version of veg momos made with whole wheat flour or atta. you can check this recipe post – whole wheat veg momos. i have also posted momos chutney recipe.

the shaping of the momos come through practice. i don’t make momos often. hence obviously, i am not an expert in shaping them. but i do make a decent job of it. i have shared two ways of shaping momos in the step by step pics below. choose the easy one or if you are courageous, then move on to the making the pleated momos.

i have also made a video showing the rolling of the dough, stuffing and pleating of the momos. you can check this video below, if you cannot understand the shaping part from the step by step pics below.

if you are looking for more street food recipes then do check:

veg momos recipe below:

4.65 from 39 votes
veg momos recipe
prep time
30 mins
cook time
1 hr
total time
1 hr 30 mins
 

veg momos recipe - steamed dumplings stuffed with a lightly spiced vegetable filling. a popular tibetan recipe.

course: appetizers
cuisine: indian street food, tibetan, world
servings: 14 to 16 momos
author: dassana
ingredients (1 cup = 250 ml)
for outer cover of veg momos
  • 1 cup all purpose flour (maida)
  • ½ teaspoon oil
  • ¼ teaspoon salt or as required
  • 2 to 3 tablespoon water for kneading or as required
for making veg momos stuffing
  • 1.5 to 1.75 cups finely chopped vegetables (i added ½ cup chopped cabbage, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum)
  • 2 small sized spring onions - finely chopped - reserve the greens to be added later
  • 3 to 4 small garlic - finely chopped (lahsun)
  • 1.5 teaspoon light soy sauce OR 1 teaspoon soy sauce OR add as required
  • ½ teaspoon black pepper powder (kali mirch powder) or as required
  • 1 tablespoon oil
  • salt as required
how to make recipe
making outer cover of veg momos:
  1. take the all purpose flour (maida), salt and oil in a bowl and mix it.

  2. add water in parts and knead to a firm dough. cover the dough and keep aside for 30 minutes.
making veg momos stuffing:
  1. finely chop all the vegetables. you can also use a food processor to chop the vegetables.
  2. in a thick bottomed pan heat oil. add garlic. saute for 2-3 seconds.
  3. add onions and saute for 10-15 seconds. add all the finely chopped vegetables.
  4. increase the flame and stir fry the vegetables on a medium to high flame. if you have not used a thick bottomed pan, then saute the veggies on a low to medium flame.
  5. saute or stir fry for 2 to 3 minutes. then add soy sauce, salt and pepper.
  6. continue to stir fry on a medium to high flame for 2 to 3 minutes more.
  7. switch off the flame and add 1 to 2 tbsp of the spring onions greens. mix well.
  8. check the taste and add more salt, pepper or soy sauce, if required.
shaping the veg momos:
  1. divide the dough in two parts. make a 6-7 inch log from each part. cut the log into equal slices.
  2. make ball of each slice and keep them covered with a moist napkin.
  3. take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
  4. try to get the edges to be thin and the center to be thick.
  5. place 1 or 2 tsp of vegetable stuffing in the center.
  6. lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).
  7. start folding and forming the pleats one by one. towards the end, join the pleats in the center.
  8. prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.
steaming veg momos:
  1. heat water in a steamer or in a electric cooker or in a pressure cooker. let the water come to a boil.
  2. in a greased steamer pan or in idli moulds, place the momos keeping space between them so that they don't touch each other. * check notes on how to steam the momos in idli pan or pressure cooker.
  3. steam momos for 5-6 minutes.
  4. don't overdo the steaming, as the dough becomes dense and dry.
  5. the steaming time may vary upon the thickness of momos' cover.
  6. when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.
  7. time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
  8. once done, garnish veg momos with spring onion greens.
  9. serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. momos go very well with a spicy sauce.

recipe notes

to steam the momos in a pressure cooker: 

  • heat about 2 cups water in the pressure cooker.
  • place the momos in a pan inside the cooker.
  • remove the vent weight/whistle and steam the momos for 5 to 6 minutes. if not done, then steam for a few more minutes. the water should not come in contact with the momos.

to steam veg momos in an idli pan: 

  • proceed same way, you make the idlis. heat water in the pan.
  • grease the idli mould with oil.
  • place the momos on the idli moulds.
  • then place the moulds in the pan and steam the momos.


lets start step by step veg momos recipe:

a) preparing the outer cover of momos:

1. take the all purpose flour (maida), salt and oil in a bowl and mix it.

2. add water in parts and begin to knead to a firm dough.

3. cover the dough and keep aside for 30 minutes.

b) for the veg momo stuffing:

4. finely chop all the vegetables. you can also use a food processor to finely chop the vegetables.

5. heat oil in a thick bottomed pan heat. add garlic. saute for 2-3 seconds.

6. add onions. stir and saute for 10-15 seconds.

7. add all the finely chopped vegetables.

8. increase the flame and stir fry the vegetables on a medium to high flame. if you have not used a thick bottomed pan, then saute the veggies on a low to medium flame. saute or stir fry for 2 to 3 minutes. then add soy sauce, salt and pepper.

9. continue to stir fry on a medium to high flame for 2 to 3 minutes more. switch off the flame and add 1 to 2 tbsp of the spring onions greens. mix well. check the taste and add more salt, pepper or soy sauce, if required.

10. the vegetable stuffing is ready. let the stuffing cool completely.


c) shaping the veg momos:

11. divide the dough in two parts.

12. make a 6-7 inch log from each part. cut the log into equal slices.

13. make ball of each slice and keep them covered with a moist napkin.

14. take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.

15. the edges have to be thin and center have to be thick.

16. apply water with your finger tip or with a small pastry brush towards the circumference. this is an optional step.

17. place 1 or 2 tsp of vegetable stuffing in the center.

18. lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).

19. pleating the momos.

20. join all the pleats in the center.

21. a pleated and shaped momo

22. another simple technique to shape momos – join the edges

23. this is an easy method. the momo is shaped like gujiya or karanji. you can stop here or can proceed to the next step.

24. bring both the end together and join.

25. prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.

d) steaming veg momos:

26. grease a steamer pan with oil.

27. arrange the momos in the pan, keeping space between them.

28. steam veg momos in an electric cooker or a steamer pan. you can also use idli pans or pressure cooker to steam. (check recipe notes above in recipe card)

29. steam the veg momos for 5 to 6 minutes till the outer cover becomes transparent. don’t over cook as then the outer cover, becomes dense and chewy. the steaming time may vary upon the thickness of momos’ cover.

when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.

30. serve veg momos hot with momos chutney or red chilli-garlic chutney, spicy schezwan sauce or tomato sauce. momos goes best with a spicy sauce and should be eaten hot.




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This post was last modified on May 16, 2018, 6:40 pm

    Categories Indian Street FoodInternational CuisinesKids RecipesPopular Indian RecipesStarters & Snacks RecipesVegan Recipes

View Comments (188)

  • Can I add paneer in the vegetable stuffing? Would that make a difference in the kind of balls to made from the dough?

    • yes you can add grated or shredded paneer. i would suggest you to saute the paneer for a minute after the veggies are done. so that there is no moisture in the paneer.

  • Dear Sir, Before this i never ate Momos, once my wife make Momos as per your recipe, I taste a small quantity as I don't know the taste but the taste was fantastic and I ate number of Momos, thank you for this delicious recipe.

  • Hi..
    I have tried few of ur recipes n they came out really well. Well, for this recipe i hv better version n would like to suggest u few changes, if u allow me. Consider adding cloves (7-8) and bayleaf (5-6) in the water that u keep for steaming momos.it wud amplify the taste manifold. I live in nepal n hv tasted original momos. Consider adding momo masala to veggies instead of soy sauce for authentic taste n flavour.

  • Dear Amit

    Just found your site.

    Your Step-by-step image presentation is very good.

    Anyone with basic understanding of indian cooking can easily understand what you are saying.

    The best thing is your suggestion on cooking timing and reasoning of more and less timing give exact idea of what will be the outcome

    Regards

    Thanks

    Venkat

  • you know how much i love them they are like my best street food i have ever had and i love them so much thanx to u that i could also know how to make them in my home on my own rather than going out and looking for them but all thanx to u

  • Hey Dassana quick question....can one keep momos ready and steam say after couple of hrs??
    Thanks!

    • divya, the dough may become dry. you have to keep covered under a moist cloth. but some texture will change in momos.

  • Dear friend,
    I never had thought I can learn how to cook momos ,UNTILL I saw your WONDERFUL VEDIO .Thank you for the way you taught us in a most simplest manner .

  • My sister n I were planning to cook momos.We were at sea how to cook.Watching ur presentation made it so simple we wudn't have thought.Now i wanna say i love momos.
    Thanks vijay

  • Chalaa bagaa vachayee
    Maa husband ki chala baga nachayee
    because of pics it is easy to prepare
    thank u so much

  • I love momo i and my wife taste the momo in india at dharamshala in jenuary
    We are the italian couple and loving india.
    Thanks for receipe.

  • Okay.. I don't mean to be offensive here but is that really the way the filling is supposed to look like? Cuz yours looks a bit over fried.. Also is 1 cup maida enough for 14 momos??

    • the filling if you see in the see in the pic in the pan , after its made, does not look over done. while stuffing, the filling appears dark. its due to low lighting in my kitchen and the contrast effects due to camera. the filling is just cooked and not over done. if you want you can even keep them half-cooked. 1 cup of maida is enough for 14 momos.

  • wow it,s great . and superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr.

  • My husband loved it. I tried red chilli sauce also. It turned awsome in first try. Really thanks for your recipe

  • This was such a great recipe! We made it yesterday and they were delicious! We've just come back from Rishikesh where we had many momos and so love that we can now make them at home back in the UK. Thank you very very much!

    • thats great jaia and thanks for the feedback. co incidentally we also came back from rishikesh two weeks back :-)

  • I tried this recipe today and it turned out great. I also added some boiled noodles in it and it tasted good.thanks :)
    I'm also looking for Mexican Rice recipe. Can you please help me with that?

    • welcome kanan. thanks for sharing your variation. i don't have mexican rice recipe in the blog. i will try to add.

  • Hi.. thanks for the wonderful recipe.. my hubby loved it :-) I added shredded chicken pieces in this. Hubby wants me to add cheese in this. Plz tell me can I add mozzarella cheese in this. Thanks in advance

  • Hello Thanks buddy for the dishes u added for cooking was awasome and easy to cook. Thank u very much. But still there some North indian and Odia recipies are missing if you will add then it will more superb for us. Thanks

    • thanks :-) i agree i do not have some north indian and odia recipes. i will try to add them.

  • Hi dassana
    I m big fan of yours. I have tried many of your recipes and almost all of them turned out huge hits. Can you please share tandoori soya tikka or veg chaap tikka recipe.they are quite popular here in Punjab and my hubby loves to eat them. But I want to make them at home for hygiene reasons.

    • thank you joji for your positive feedback :) have taken your request for both the recipes on our file. please allow us some time to post the same.

  • You are awesome ma'am.. the way you explain and everything is just fabulous.. I have tried many of your recipes and all of them have turned out pretty well.. Lots of respect..?

  • regarding this veg momos recipe my suggestion is not to stir/ cook the stuffings (chopped veges) on high flame. Specially when u have advised it to be finally chopped .We did the same and in seconds it got charred and we had to throw the the entire veges as it was full of charred smell. Finally chopped things are always best cooked in low flame. rest is ok with the recipe .

    • i am sorry this happened. generally when i saute finely chopped veggies, i never face this issue. it depends on the kind of pan used. if the pan has a thick base, then the heat is evenly distributed. i will update in the recipe. thanks for the suggestion.

  • All your recipes are so spot on! Your website is saved in my favorites on all my devices. Well done!! I applaud you for so much of hardwork you put in all your recipes. ???

  • hi,this is treza here i have been going through your recipes like momos and other sauce and mathri i really liked them infact i loved them very easy to understand and looks good to deffently ill be trying these because basically am a pastry chef by profession so this is somthing that will help me to cook at home thank you god bless you with lots of love and good wishes

  • Thanks for this wonderful recipe, u have a great website with almost every recipe I look for!
    I have a doubt here,
    I don't want to use Maida in my momos, can I use rice flour instead? Or can u suggest any other healthy alternative?

  • What kind of steamer do you use? It will be helpful to know if anyone of these multi-purpose steamer works, which can do dhokla, patra, momos,etc. From the look of it, it looks like an electric steamer?

    • abhiruchi, its an electric rice cooker. i had got the steamer pan also with the cooker, so use it for steaming. i steam veggies and even dishes like dhokla, patra etc in it.

  • Hii dassana I just love your recipes and tried many of them. Can you tell me the name of restaurant which is in goa famous for momos as you mentioned above

    • Thanks Pratiksha. I don't remember the name of the restaurant now. it was 100 meters ahead of varca church.

  • Hi Dassana,
    Momos taste good when hot.
    How do I serve it hot for guests.

    Is it okay to refrigerate overnight. And just steam it when guests arrive ? Hope it does not turn rubbery.
    -Or- is it good to simple reheat cooked one in microwave ? Please advice.

    • shilpa, you can refrigerate overnight and steam later. just make the momos and then cover them in an air-tight box, so that the outer cover of the momos does not dry out. keep in the fridge. then later let them come to a room temp and then steam them. they won't become rubbery. if you reheat then they become dense.

  • Hi Dassana
    I want to try making these. Just a quick question. Instead of rolling each portion of dough individually, can I roll it into a big chapati kind of shape and then cut them into circles using a bowl or glass? I am thinking it will save lot of time..

  • Hi Dassana
    I love the recipes you post, they are easy & tasty. I look for your recipes when I search & 8 out of 10 land up doing your recipe for any new dish.
    I had a doubt in the whole wheat momos you haven't pan fried the veggies , why is that.
    Thank you & keep posting yummy recipes.

    • thanks shwetha. when i used to make momos before, i use to stir fry the veggies. but later i tried just adding veggies directly and also a few readers from north east had mentioned to me that veggies are never sautéed or stir fried. so there is no need to stir fry. the veggies do get cooked when they are steamed. you can stir fry for some time if you want. both ways veg momos can be made.

      • Tried the veg momos it was yummy, thanks for the recipe. I did sauté them next time I'll try it without sautéing.

        • thanks shwetha. nice to know. next time you can try without sautéing and they still taste delicious.

  • Hi Dasanna
    Loved this recipe. Tried today and it's taste was awesome. Thanks for the wonderful recipe.

  • I have just gone through the momos recipe. I have to prepare it for my daughter. I hope I will enjoy the preparation and my daughter will like the home made momos.

  • Hello.. any suggestions on what will go well with these momos for a dinner menu? Noodles or fried rice etc.? Thanks so much.

    • yes you can. just sprinkle some water on the momos before you microwave, so that they do not become dry.

Comments are closed.