Veg Momos
Veg momos
These are popular street food recipes having their origin from Tibet/ Nepal. It is a little tedious process to make it. But if you have chopper or any other tool to cut vegetables easily, the process becomes easier. I made it with the momos sauce/ momos chutney. For the recipe of Momo chutney
I had gone to eat this in a restaurant where they served cold Momo's filled only with onions and it was expensive as well. That's why I thought of making at home
Ingredients
For making the filling:
Finely chopped vegetables - 2 cups ( I added 1/2 cup of cabbage, 1/2 cup of capsicum (you can add green, red or green), 1/4 cup beans, 1/2 cup onions, 1/4 cup carrots, 1/4 cup mushrooms and broccoli)
Ginger garlic paste - 3 tbsp
Green chillies - finely chopped 1 tsp
Soya sauce - 2 tbsp
Pepper - 2 tbsp
Oil - 2 Tbsp
Salt - for taste
For making the outer cover
Maida - 2 cups
Oil - 1 tsp
Salt - for taste
Water - for kneading
Method
Making the stuffing
Take a big kadai with oil. Add Ginger garlic paste and saute it till they turn brown. Add the onions and saute it till golden brown. Now add all the finely chopped vegetables except capsicum. Saute it in high flame for 2 min. Add the capsicum, salt and pepper. Saute it for a minute. Add the soya sauce, mix it well and remove the kadai from heat.
The stuffing is ready
Making the outer covering
Take maida in a large bowl. Add salt and oil. Knead it using water. The dough should be soft, something like the chapati dough. Cover the bowl with a wet cloth and allow the dough to rest it for a while
Making the Momos. (Pleating the Momos)
Take small ball sized dough. Roll it into a medium circle. It should be very thin. Put 2 to 3 tbsp of the stuffing inside it. Now close it from all sides and pleat it. (Like the modaks)
Steaming the Momos
In a electric cooker or pressure cooker, take idli stand and grease it with oil. Keep the Momos in the stand. Take care they don't touch each other.
Steam it. (In pressure cooker, don't use the weight on top).
Serve hot with schzewan sauce or Momo chutney
1. The vegetables can be of your choice.
2. Adding green chillies is very optional. I added it for the flavor and not for spicy taste.
3. If pleating is difficult, just make the chapati (dough shaped into circles) into half and close it, eat by pleas in or just press the ends so that they don't open.
4. You can add cheese or paneer for the stuffing
These are popular street food recipes having their origin from Tibet/ Nepal. It is a little tedious process to make it. But if you have chopper or any other tool to cut vegetables easily, the process becomes easier. I made it with the momos sauce/ momos chutney. For the recipe of Momo chutney
Ingredients
For making the filling:
Finely chopped vegetables - 2 cups ( I added 1/2 cup of cabbage, 1/2 cup of capsicum (you can add green, red or green), 1/4 cup beans, 1/2 cup onions, 1/4 cup carrots, 1/4 cup mushrooms and broccoli)
Ginger garlic paste - 3 tbsp
Green chillies - finely chopped 1 tsp
Soya sauce - 2 tbsp
Pepper - 2 tbsp
Oil - 2 Tbsp
Salt - for taste
For making the outer cover
Maida - 2 cups
Oil - 1 tsp
Salt - for taste
Water - for kneading
Method
Making the stuffing
Take a big kadai with oil. Add Ginger garlic paste and saute it till they turn brown. Add the onions and saute it till golden brown. Now add all the finely chopped vegetables except capsicum. Saute it in high flame for 2 min. Add the capsicum, salt and pepper. Saute it for a minute. Add the soya sauce, mix it well and remove the kadai from heat.
The stuffing is ready
Making the outer covering
Take maida in a large bowl. Add salt and oil. Knead it using water. The dough should be soft, something like the chapati dough. Cover the bowl with a wet cloth and allow the dough to rest it for a while
Making the Momos. (Pleating the Momos)
Take small ball sized dough. Roll it into a medium circle. It should be very thin. Put 2 to 3 tbsp of the stuffing inside it. Now close it from all sides and pleat it. (Like the modaks)
Steaming the Momos
In a electric cooker or pressure cooker, take idli stand and grease it with oil. Keep the Momos in the stand. Take care they don't touch each other.
Steam it. (In pressure cooker, don't use the weight on top).
Serve hot with schzewan sauce or Momo chutney
1. The vegetables can be of your choice.
2. Adding green chillies is very optional. I added it for the flavor and not for spicy taste.
3. If pleating is difficult, just make the chapati (dough shaped into circles) into half and close it, eat by pleas in or just press the ends so that they don't open.
4. You can add cheese or paneer for the stuffing
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