Veg Momo’s – Popular Street Food
Veg Momo’s are a beloved and popular street food from the eastern part of India. These steamed, stuffed dumplings are now widely enjoyed across India and other parts of Asia as a delicious, affordable street food. Over the years, various versions have emerged, but today, we’re making the simplest form—classic Veg Momo’s.
The Charm of Simple Veg Momo’s
Despite using only a few basic ingredients, these Veg Momo’s are a real treat for the taste buds. The combination of cabbage, carrots, and a few spices wrapped in soft dough makes for a flavorful bite. During the monsoon season, there’s nothing better than steaming hot Veg Momo’s served with spicy chutney and a warm cup of tea. The smell of these Momo’s filling your kitchen will make the rainy weather even more enjoyable.
It’s easy to imagine the satisfaction of biting into a hot momo, but the real pleasure comes when you roll up your sleeves and start cooking. So, why not make this simple yet delicious snack before the rain stops?
Customize Your Veg Momo’s Filling
While I’m using cabbage and carrots for the stuffing, feel free to get creative. You can add veggies like capsicum, French beans, or even paneer to suit your taste. The beauty of Veg Momos lies in their versatility. Whether you prefer a simple, healthy filling or a more indulgent one, these momos can be adapted to your preferences.
Healthier Options for the Dough
To make your Veg Momos even healthier, try using whole wheat flour instead of refined all-purpose flour (maida). You can even combine half whole wheat flour and half maida to strike a balance between health and texture. Don’t let ingredient choices stop you from enjoying these delicious momos.
A Perfect Snack for Any Occasion
Veg Momos are not only great for rainy days, but they also make an excellent snack for parties, gatherings, or even as a light dinner. Their savory filling and soft outer layer make them irresistible. The best part? They’re easy to make, and you can even prepare them in advance to steam later.
Why Veg Momo’s Are So Loved
Veg Momo’s are more than just a snack—they’re a nostalgic street food that brings comfort to people of all ages. Whether enjoyed on a rainy day or served at a festive gathering, they’re the perfect combination of flavor, warmth, and satisfaction.
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Veg Momo’s
Ingredients
Method
- In a bowl, add 1 ½ cups of all purpose flour (maida), a teaspoon of salt and mix it well. Add 1/2 cup of water and start kneading, make a soft dough.
- Cover and let it rest for 15 minutes.
- In a pan, add 2 tbsp of oil, when the oil is hot, add chopped garlic, grated ginger and chopped green chilis. On medium flame fry everything for a minute.
- Add chopped cabbage, chopped carrots and stir fry all the veggies for 2-3 minutes, do not overcook. Keep it little crispy.
- Add salt, black pepper, soya sauce and chopped green onions and give it a good mix.
- Switch off the flame and let the stuffing cool down a little.
- Put 4 Kashmiri red chilis in hot water and soak it for 20 minutes.
- Take 2 big tomatoes, remove the eyes of tomatoes and make slits on the bottom.
- Put tomatoes in boiling water and boil until tomatoes gets soft.
- Remove the outer cover of tomatoes and put it in the grinding jar. Add soaked red chilis, garlic, sugar, salt and pepper and grind everything into smooth paste. Momos chutney is ready.
- Making momos
- Knead the again and make it soft. Take some dough and make dough ball. Sprinkle some flour on rolling pin and roll the dough like roti. Cut the dough into circle using bowl or lid and again roll it a little.
- Add spoonful of stuffing on the circle, Fold and make pleats in half portion of circle and seal the edges.
- Place momos in the steamer and steam it on medium flame for 12 to 15 minutes.
- Serve hot with chutney.
Notes
- You can use wheat flour to make it more healthy.
- You can add your favorite veggies in the stuffing.
- Make sure the veggies should not be overcook otherwise it will release extra moisture and momos will get soggy.
VEG MOMO’S WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS
In a bowl, add 1 ½ cups of all purpose flour (maida), a teaspoon of salt and mix it well. Add 1/2 cup of water and start kneading, make a soft dough.
Cover and let it rest for 15 minutes.
In a pan, add 2 tbsp of oil, when the oil is hot, add chopped garlic, grated ginger and chopped green chilis. On medium flame fry everything for a minute.
Add chopped cabbage, chopped carrots and stir fry all the veggies for 2-3 minutes, do not overcook. Keep it little crispy.
Add salt, black pepper, soya sauce and chopped green onions and give it a good mix. Switch off the flame and let the stuffing cool down a little.
Put 4 Kashmiri red chilis in hot water and soak it for 20 minutes.
Take 2 big tomatoes, remove the eyes of tomatoes and make slits on the bottom.
Put tomatoes in boiling water and boil until tomatoes gets soft.
Remove the outer cover of tomatoes and put it in the grinding jar. Add soaked red chilis, garlic, sugar, salt and pepper and grind everything into smooth paste. Momos chutney is ready.
Knead the again and make it soft. Take some dough and make dough ball. Sprinkle some flour on rolling pin and roll the dough like roti. Cut the dough into circle using bowl or lid and again roll it a little.
Add spoonful of stuffing on the circle, Fold and make pleats in half portion of circle and seal the edges.
Place momos in the steamer and steam it on medium flame for 12 to 15 minutes.
