It’s illegal not to love momos. If you’re one of those rare souls who doesn’t, I want you to flee from this post. We don’t want that energy here. Last week, I ordered a cute little steamer from Amazon (link here), and the first thing I had to make in it was, of course, MOMOS! Steamed veg momos, to be precise. I’ve always loved these from street vendors, and now, I finally made them at home. They turned out amazing, except of course for the slightly deformed shape and not-so-uniform size. But hey, they tasted out of the world. You can make them at home too, even without a steamer. Read on for the recipe.
Steamed Veg Momos Recipe
Ingredients (for 6 momos):
- Maida (All-Purpose Flour): 1 cup
- Cabbage: 1 cup, finely chopped
- Carrot: 1 cup, grated
- Spring Onion Leaves: ½ cup, chopped
- Capsicum: ½ cup, finely chopped (optional)
- Green Chilies: 2, finely chopped
- Garlic: 6 cloves, finely chopped
- Ginger: 1-inch piece, finely chopped
- Salt: 1 tsp
- Pepper: 1 tsp
- Oil: 3 tbsp
- Water: As needed for dough
Note: Feel free to customize the filling with any vegetables you have on hand, but I strongly recommend keeping the cabbage and spring onions as they’re the heart of this recipe.
Procedure:
Dough Preparation:
- Take 1 cup of maida and knead it into a soft dough using water and a bit of oil.
- Cover the dough with a wet cloth and set it aside.
Vegetable Mix:
- Heat oil in a pan. Add garlic, ginger, and chilies, and sauté until aromatic.
- Add the cabbage, carrot, spring onions, and capsicum. Sprinkle salt and pepper, and sauté for about 5 minutes with the lid off, just until the raw smell goes away. Avoid overcooking the veggies.
- Turn off the heat and allow the vegetable mix to cool down.
Pleating the Momos:
- Divide the dough into small balls, dust with maida, and roll them out into small circles.
- Place a generous heap of vegetable stuffing in the center of each circle.
- Pleat the edges carefully, securing the stuffing with each pleat, and seal the momo tightly.
How to Steam Veg Momos
- Fill the bottom container halfway with water and let it boil.
- Place the steam container with the momos inside, and make sure they don’t touch each other.
- Brush the momos with a little oil before steaming to prevent sticking.
- Cover with the lid and steam for 10-15 minutes, depending on the size of your momos.
- Once they turn slightly transparent, that’s your cue to turn the heat off.
If you don’t have a steamer:
Fill any vessel halfway with water, place a sieve or any holed container on top, and follow the same steaming process as above.
Honestly, making these momos was easier than I expected. If you’re good with chopping and kneading dough, you’ll nail this recipe.
If you do try this recipe, let me know how it turned out for you.
Happy eating! See you soon xx
Read my other recipes here.
