Momos are a type of dumpling that is originated from Nepal and Tibet and are very popular in India. You can buy them from restaurants and street as well. Veg momos have a delicious filling of (cabbage, onion, carrot, ginger and garlic), and paneer momos have a filling of paneer, onion and ginger garlic. And there are different types of momos like steamed, fried, Afghani, tandoori, KFC momo, malai momo, and Afghani tandoori momos etc. I have tried all these types of momos but I love eating Afghani Momo. These momos are served with red chutney, extra hot red chili chutney, white mayonnaise and tandoori mayonnaise. If you are looking for how to make veg momos. So you can make veg momos recipe step by step home too, here is the complete recipe of momos.
Can momos be made without Flour (maida)
Yes, momos can be made without flour (maida). You can use the alternatives like rice flour or wheat flour to make the dough for momos. Both the options are great substitutes for flour (maida), rice flour gives a slightly different texture and wheat flour gives a more traditional feel and they are a healthy version of eating momos.
What are the Ingredients in Momos
For dough
- 1 Cup Flour
- 1 tsp Oil
- Half Cup Water or as much required
- Salt as per your taste
Veg Momos Filling
- 1-2 minced garlic cloves
- 1/2inch grated Ginger
- 1 tbsp coriander leaves
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped bell peppers
- 1/2 cup finely chopped Onion
- 1/2 tbsp Salt
- 1/2 tsp black pepper
For Paneer Momos filling
- 1 cup crumbled Paneer
- 1 cup finely chopped onion
- 1-2 minced garlic cloves
- 1/2inch grated Ginger
Recipe of momos dough
- Take 1 Cup Flour, 1tsp salt, 1 tsp Oil and mix them well with the spoon or hand.
- Add water and knead a stiff dough. Make sure the dough is not soft as it will make it difficult to make momos.
- You can adjust water requirements if necessary.
- And then cover the dough with a wet towel and let the dough rest for about 30-45 minutes.
How to make the vegetable stuffing
- Take 2 cups of finely chopped vegetables like cabbage, carrot, bell pepper and onion along with some ginger and garlic.
- After that heat oil in a pan and add 1/2 tsp of finely chopped garlic and stir on medium flame for 2-3 seconds.
- Then add all the finely chopped vegetable.
- Saute the vegetables on medium or high flame for about 2-3 minutes and then add 1/2 teaspoon black pepper and salt as per taste.
- Switch off the flame.
- Check the taste and add pepper, salt if needed.
- The vegetable filling is ready. Now let the filling cool completely.
Portion and Roll Dough
- Divide the dough into 2 parts.
- Make 8-10inch ball from each portion.
- Make small balls of each dough piece and keep them covered with a moist napkin.
- Take each small ball and place it on a lightly dusted board and roll the ball in a thin circle and make sure the edges of the circle should be thin and the center part of the circle should be thick.
- Apply water to the perimeter of the circle with the tip of your finger.
Shaping Technique – 1
- Place 1-2 spoons of vegetable mixture in the Centre.
- Lift up one side of the edge and start pleating.
- Join all the folds in the middle.
- A pleated and shaped momos are ready.
Shaping Technique – 2
- This is an easy method. You can shape the momos like gujiya. You can stop here or move on to the next step.
- Bring two ends together and join them.
- Make all the momos this way and keep them covered under a wet towel until you are ready to steam them.
How to Steam the Momos
- Apply some oil to the steamer pan.
- Place them in the pan and keep space between them.
- You can use a steamer pan, but if you don’t have a steamer then you can also use an idli pan to steam the momos.
- And add 2-3 cups of water to the pan for steaming.
- Steam for about 10-15 minutes till the outer layer become transparent & make sure you don’t overcook as it make the outer layer chewy. Steaming may time more time according to thickness of your momos outer layer.
- When you touch the momos, you will not feel the dough sticky. This means that the momos are cooked and the momos look transparent.
- Serve your veg momos hot with mohttps://tripntaste.com/wp-content/uploads/2025/03/Spicy-Momos-Chutney-Recipe-Easy-to-Make-Khaddoroshik.jpegmos chutney or extra spicy red chili chutney, white mayonnaise or tomato sauce. They also taste best with spicy sauces and should be eaten hot.
Recipe of momos chutney
- Place a pan over medium heat, add 1/2 tablespoon oil, 3-4 garlic cloves, 1/2 inch finely chopped ginger, 4-5 dried red chilies, 5-6 green chilies and 2/3 cup chopped red onion and cook for about 8 to 10 minutes or until it gets brown.
- Add salt as your taste, a pinch of sugar, 1/4 tsp Kashmiri chili and cook for 2 minutes.
- Then add 3 chopped tomatoes and cook for 3-5 minutes until it becomes soft.
- Add 2 tbsp coriander leaves to it, mix well and keep aside to cool completely.
- When everything cools down, transfer the cooled mixture into a grinder and grind it until it gets smooth. Then serve the chutney with your favorite momos. This momos chutney tastes even better after days. So, you can store it in a airtight container in the fridge for 2-3 weeks.
Also Read :- Chicken Momos Recipe: Step by step Guide