Vegetable Momos are a popular dish in the North Eastern region of India, Tibet and China. The vegetable momos are a good, healthier alternatives to samosas or pakoras. These are steamed dumplings with mixed vegetables and can be served as an appetizer, evening snack or as an entree with chutney and dipping sauce.
4.20 from 5 votes
Vegetable Momos Recipe
A popular Indo-Chinese appetizer snack. Serve with chilli sauce and mayonnaise.
Prep Time15mins
Cook Time15mins
Course: Appetizer, Snack
Cuisine: Chinese, Indo-Chinese
Keyword: street food
Ingredients for Vegetable Momos
1/2cupMaida
2tbspOil
Salt to taste
For Stuffing:
1Potatosmall
1/4cupCabbagefinely chopped
1/4cupOnionfinely chopped
1/4cupCarrotgrated
1tspPepper Powder
1tbspGreen Chilliesfinely chopped
2tbspOil
2tbspCoriander Leavesfinely chopped
Salt to taste
How to make Vegetable Momos
Dip a clean white cloth in water and squeeze it.
Keep the maida flour in it and tie them up.
Heat a idly streamer and steam this maida pouch for 5 to 10 minutes.
Remove it from flame and spread the maida flour in a plate.
Make sure that no lumps are formed.
When it is cooled, add salt, oil and knead them to a dough.
Cook the potato with salt and mash them.
Heat a pan under medium flame.
Add 2 tblsp of oil and saute the onions and green chillies.
Add the cabbage, carrot, and needed salt.
When they are half cooked, add the mashed potatoes, pepper powder and mix well.
Add the chopped coriander leaves and remove from fire.
Make balls from the prepared dough, flatten them and make cup shapes.
Add 2 tblsp of the stuffing and seal them carefully.
Heat a idly streamer and steam the prepared momos for few minutes and remove from flame.
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.