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Take all-purpose flour, salt and oil in a bowl.
Add water in parts and knead to a firm dough. To know more, swipe up!
Cover the dough with a moist napkin or kitchen towel and allow it to rest for 30 minutes.
For the veg stuffing, finely chop the vegetables. To know the veggie list, swipe up!
Heat oil in a thick bottomed frying pan. Add finely chopped garlic and sauté for 2 to 3 minutes on medium-low heat.
Add finely chopped spring onions, stir and sauté for 10 to 15 seconds on medium-low heat.
Add the finely chopped vegetables.
Stir fry for 2 to 3 minutes on high heat. Then, add soy sauce, black pepper and salt.
Stir fry for 2 to 3 minutes more on medium to high heat. Switch off the heat and add chopped spring onion greens.
Once the veg stuffing is ready, allow it to cool.
Now, divide the dough into two parts.
Make 7 to 8 inches log from each part. Cut the log into equal slices.
Shape each dough piece into a ball and keep them covered with a moist napkin.
Take each dough ball and roll into a thin circle of about 3 to 4 inches diameter, on a lightly dusted board.
The edges have to be thin and the center has to be thick.
Apply water with your finger tip or with a small pastry brush on the circumference. This is optional.
Place some veg stuffing in the center.
Lift one side of the edge and start pleating.
Begin to the pleat the veg momos.
Join all the pleats in the center.
This is how a pleated and shaped momo will look. To know another technique of shaping, swipe up!
To steam the veg momos, grease a steamer pan with some oil.
Arrange the veg momos in the pan, keeping space between each.
Steam veg momos in an electric cooker or a steamer pan. You can also use idli pan or pressure cooker to steam.
Cover and steam for 5 to 6 minutes or till the outer dough becomes transparent. Don’t overcook.
Serve veg momos hot with momos chutney. For more recipes, visit vegrecipesofindia.com
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