Introduction: The Growing Popularity of Momos

Momos, a dumpling, have turned into street food in India and most of the world. Steamed or fried Tibetan and Nepalese pockets of joy entered the hearts of foodies because of their richness of flavor, versatility, and simplicity of preparation. Momos originally contained meat fillings, but the vegetable variant—Veg Momos—proved to be hugely popular, serving the huge vegetarian population in India.
In course of time, momos came in various types, such as pan-fried momos, fried momos, and even Jain momos, which have no onion and garlic. Since there is more demand, today there are machines available in commercial restaurants that automatically make momos.

The dish is then served with spicy and tangy momos sauce or chutney, and it becomes impossible to resist. This recipe will lead you to prepare momos at home from scratch, i.e., preparing the momos sheets, the filling, and the sauce.

Prep Time & Cooking Time

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 4

Nutritional Value (Per Serving)

Calories: 150-180 kcal | Protein: 5 g | Carbohydrates: 25 g | Fat: 4 g | Fiber: 2 g | Sodium: 300 mg | Vitamin C: 15 mg

Ingredients for Veg Momos Recipe

For the Momos Dough (Sheets)

• 1 cup all-purpose flour (Maida)
• 1/4 tsp salt
• Water (as needed)
• 1/2 tsp oil (for kneading)

How to make the Veg Filling

• 1 cup cabbage (finely grated)
• 1/2 cup carrot (finely grated)
• 1/2 cup capsicum (finely chopped)
• 1/4 cup onion (finely chopped) [Skip for Jain Momos]
• 1 tbsp ginger-garlic paste [Omit garlic for Jain version]
• 1-2 green chilies (finely chopped)
• 1 tbsp soy sauce
• 1/2 tsp black pepper powder
• Salt to taste
• 1 tbsp oil (for frying)

For Momos Sauce (Chutney)

• 4-5 dry red chilies
• 2 medium-sized tomatoes (chopped)
• 4 cloves garlic
• 1 tbsp sesame seeds
• 1/2 tsp sugar
• 1 tbsp vinegar
• Salt to taste
• 1 tbsp oil

Step-by-Step Momos Recipe

• Dough (Momos Sheets) preparation
  • All-purpose flour and salt in a large bowl.
  • Add water slowly and knead to form a smooth firm dough.
  • Add 1/2 tsp of oil and knead again for 2-3 minutes.
  • Leave the dough to rest, covered in a damp cloth for 20-30 minutes.
• Preparing the Veg Filling
  • Place 1 tbsp of oil in a pan on medium heat.
  • Place ginger-garlic paste in the pan and fry for 1 minute. (Don’t include garlic in Jain momos)
  • Add onion and fry until translucent. (Don’t include in Jain version)
  • Add the cabbage, carrot, capsicum, and green chilies.
  • Stir-fry for 3-4 minutes until partially softening of vegetables.
  • Add soy sauce, salt, and black pepper. Mix well.
  • Remove from heat and allow the filling to cool down.
• Momos Assembly
  • Cut the dough into equal small balls.
  • Flatten each ball into a thin circle (diameter of 3 inches).
  • Put 1 tbsp of the filling in the center of each circle.
  • Fold and pleat the edges to seal the momo.
  • Continue with the remaining dough and filling.
• Steaming the Momos
  • Lightly grease the steaming tray with oil to avoid sticking.
  • Position the momos on the tray, leaving little space between each.
  • Steam the momos for 10-12 minutes or until they become translucent and shining.
  • Serve piping hot with spicy momos chutney.

Momos Chutney Recipe (Sauce)

• Boiling the Ingredients
  • Boil tomatoes, dry red chilies, and garlic in saucepan for 5-7 minutes.
  • Drain and cool for a while.
• Step 2: Grinding the Chutney
  • Mix boiled ingredients, sesame seeds, sugar, vinegar, and salt in a blender.
  • Grind into a smooth paste.
  • Add 1 tbsp of oil in a pan and then put the chutney.
  • Allow standing for 2-3 minutes to cook till flavored.
  • Allow cooling and serve momos.

Tips to Get Perfect Momos

• Consistency of Dough: Keep the dough hard but soft in texture so the momos are not crushed while steaming.
• Texture of Filling: Chopped or grating vegetables needs to be nicely chopped so they cook uniformly.
• Steam Properly: Don’t over-steam, as the momos will become chewy.
  Spice Level of Chutney: Control the usage of red chilies according to your spiciness preference.

Difference Between Momos and Dimsum

Momos: Tibeto-Nepali origin, larger in size, with thick wrapper.
Dimsum: Cantonese, small size, with thin wrappers.

Cooking Technique:

Momos can be fried, pan-fried, or steamed, while dimsum is predominantly steamed.
Type of Filling: Momos have more plain fillings, yet dimsum has a wide range, with seafood, meat, and vegetable fillings.

FAQs

• Are momos possible to make with the momos maker machine?
  • Yes! It is quite possible to make momos without a machine. A momos making machine is convenient when making a large quantity of momos, but not required in household cooking.
• Is it possible to prepare momos in advance?
  • Yes, refrigerate the raw momos for a month. Steam the frozen momos to eat.
• How do I prepare Jain Momos?
  • Leave onion and garlic out of the stuffing and apply dry ginger powder and green chilies as spices in making Jain momos.
• What is the process to make fried or pan-fried momos?
  • Fried Momos: Fry the steamed momos whenever you desire them to be fried.
  • Pan-Fried Momos: Add a little oil in a pan, place the steamed momos and allow them to become crispy on one side. Add a little water, cover, and allow them to steam again.

Conclusion

You are now an expert at preparing veg momos at home and scrumptious momos sauce, steamed, fried, or pan-fried, is your favorite now. Just follow this simple step-by-step guide to enjoy restaurant-style momos recipe with family and friends!

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