Vegetable momos are made with an assortment of vegetables like carrots, cabbage, soyabean, along with other spices. It is then placed inside a cover made from maida and steamed. The steps to make vegetable momos at home are quite simple, as you will find in my recipe.
KEY TAKEAWAYS
- Vegetable momos are delightful items that offer a satisfying snacking experience.
- Serve them with soy sauce, chili sauce, sesame sauce, chopped green chilies, pickled ginger, garlic chutney, tomato ketchup, mayonnaise, yogurt dip, or tea.
- Vegetable momos offer a sweet, spicy, and savory taste profile.
- The similar dishes are chicken momos, paneer momos, shrimp momos, mushroom momos, egg momos, and spinach and cheese momos.
The Ingredients:
To make the stuffing:
- 1 piece cabbage (medium size, grated)
- 2 pieces carrots (medium size, grated)
- 1 cup onion (finely chopped)
- ½ cup coriander leaves (finely chopped)
- ½ cup spring onion (finely chopped)
- 100 gram soy chunks (boiled, ground)
- 1 tbsp ghee (clarified butter)
- 1 tsp garlic (finely chopped)
- 1 tsp ginger (finely chopped)
- 1 tsp green chilies (finely chopped)
- 1 tsp Aromat powder
- 1 tsp Kashmiri chili paste
- 1 tsp soya sauce
- 1 tsp white vinegar
To make the dough:
- 2 cups refined wheat flour (maida) (300 gm)
- Table salt – To taste
- Water – As required
This dish was something I saw being sold at a truck stop. Long line of truckers, so I joined, assuming it had to be good. It was not very fancy in appearance – looked just like any other regular momos you get in a roadside stall. It was served on a leaf plate with no cutlery—but every bite was hot, balanced, and honest.
I noted down what I could register. I tried to make it at home but struggled with the proportions. It took me months of tweaking. Now, I cook it when I need clarity. It reminds me that good things do not need polish, only purpose.
How to Make Vegetable Momos? (Step by Step Guide with Images)
Step 1: Take 2 cups of refined wheat flour (maida) in a bowl, add salt to taste, mix it, and then add lukewarm water gradually to make a tight dough. Cover it with cellophane paper and let it rest for about 25 to 30 minutes.
(Pro tip: A tight dough makes stuffing easy. If it is soft, put it in the fridge).
Step 2: Take 100 gm of soya chunks. Boil them for about 3 to 4 minutes. Strain them, wash them in cold water, and squeeze all the water out.
Step 3: Grind them in a grinder. Transfer it to a bowl.
Step 4: Take another, bowl and grate 1 medium-sized cabbage and 2 medium-sized carrots. Add salt, mix it nicely, and put it aside for about 5 minutes.
(Pro tip: Adding salt to the vegetable will allow them to release water from it).
Step 5: Take a kadai, add 1 tbsp of ghee (clarified butter), 1 tsp garlic, and 1 tsp ginger, both finely chopped. Fry them for about half a minute. Then add 1 tsp of fresh green chilies (finely chopped) and stir it to cook it nicely on a medium flame.
Step 6: Add the ground soya chunks to it. Turn the flame to high and cook till dry.
Step 7: Add salt to taste and mix it.
Step 8: Squeeze the grated vegetables dry. Add the cooked soya chunks to it.
(Pro tip: You can also do it the other way to cook the vegetables as well. However, I do not prefer it because the vegetables get cooked while steaming the momos).
Step 9: Add 1 cup of onions, ½ cup of fresh coriander leaves, ½ cup of spring onions (all finely chopped), and 1 tsp of aromat powder to it. Mix them nicely.
Step 10: Add 1 tsp of Kashmiri chili paste, 1 tsp of white vinegar, and 1 tsp of soya sauce to it and mix them well.
Step 11: Now, take the dough, cut it into small pieces, and sprinkle a bit of maida over them.
Step 12: Roll each piece.
Step 13: Put the stuffing and seal it carefully.
(Pro tip: The shape of the momos depends on how you seal them).
Step 14: Put them on a plate and let them set for about 5 minutes.
Step 15: Now, grease the tray of the steamer with ghee, butter, or oil, and put all the momos in it.
Step 16: Steam them for 10 to 15 minutes. Finally, grease the momos with a little bit of butter or ghee to prevent them from drying.
(Pro tip: Do not steam momos for a long time or else they will become dry and stiff. Cover it with a wet cloth if you have to).
Step 17: Your tasty homemade vegetable momos are ready. Lay them on a plate and serve them hot with a small bowl of tomato ketchup and mayonnaise or yogurt.
Recipe Card
Vegetable Momos
Ingredients
To make the stuffing:
- 1 piece cabbage medium size, grated
- 2 pieces carrots medium size, grated
- 1 cup onion finely chopped
- ½ cup coriander leaves finely chopped
- ½ cup spring onion finely chopped
- 100 gram soy chunks boiled, ground
- 1 tbsp ghee clarified butter
- 1 tsp garlic finely chopped
- 1 tsp ginger finely chopped
- 1 tsp green chilies finely chopped
- 1 tsp Aromat powder
- 1 tsp Kashmiri chili paste
- 1 tsp soya sauce
- 1 tsp white vinegar
To make the dough:
- 2 cups refined wheat flour maida (300 gm)
- Table salt To taste
- Water As required
Instructions
- Take 2 cups of refined wheat flour (maida) in a bowl, add salt to taste, mix it, and then add lukewarm water gradually to make a tight dough. Cover it with cellophane paper and let it rest for about 25 to 30 minutes. (Pro tip: A tight dough makes stuffing easy. If it is soft, put it in the fridge).
- Take 100 gm of soya chunks. Boil them for about 3 to 4 minutes. Strain them, wash them in cold water, and squeeze all the water out.
- Grind them in a grinder. Transfer it to a bowl.
- Take another, bowl and grate 1 medium-sized cabbage and 2 medium-sized carrots. Add salt, mix it nicely, and put it aside for about 5 minutes. (Pro tip: Adding salt to the vegetable will allow them to release water from it).
- Take a kadai, add 1 tbsp of ghee (clarified butter), 1 tsp garlic, and 1 tsp ginger, both finely chopped. Fry them for about half a minute. Then add 1 tsp of fresh green chilies (finely chopped) and stir it to cook it nicely on a medium flame.
- Add the ground soya chunks to it. Turn the flame to high and cook till dry.
- Add salt to taste and mix it.
- Squeeze the grated vegetables dry. Add the cooked soya chunks to it. (Pro tip: You can also do it the other way to cook the vegetables as well. However, I do not prefer it because the vegetables get cooked while steaming the momos).
- Add 1 cup of onions, ½ cup of fresh coriander leaves, ½ cup of spring onions (all finely chopped), and 1 tsp of aromat powder to it. Mix them nicely.
- Add 1 tsp of Kashmiri chili paste, 1 tsp of white vinegar, and 1 tsp of soya sauce to it and mix them well.
- Now, take the dough, cut it into small pieces, and sprinkle a bit of maida over them.
- Roll each piece.
- Put the stuffing and seal it carefully. (Pro tip: The shape of the momos depends on how you seal them).
- Put them on a plate and let them set for about 5 minutes.
- Now, grease the tray of the steamer with ghee, butter, or oil, and put all the momos in it.
- Steam them for 10 to 15 minutes. Finally, grease the momos with a little bit of butter or ghee to prevent them from drying. (Pro tip: Do not steam momos for a long time or else they will become dry and stiff. Cover it with a wet cloth if you have to).
- Your tasty homemade vegetable momos are ready. Lay them on a plate and serve them hot with a small bowl of tomato ketchup and mayonnaise or yogurt.
