Make delicious momos like market at home, know what are the recipes – Dainik Savera Times


Ingredients for dough:
3/4 cup flour
1 teaspoon oil
salt to taste

For stuffing:
1 tablespoon oil
3-4 cloves of garlic, finely chopped
1 tsp finely chopped ginger
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
1/4 cup finely chopped capsicum
1/4 cup finely chopped green french beans
1/4 cup finely chopped green onions or shallots
½-1 tsp soya willow
1 teaspoon chili sauce
1/2 tsp black pepper powder
salt to taste


1. Finely chop all the vegetables as mentioned in the Ingredients section.

2. In a large bowl, add 3/4 cup all purpose flour, 1 tsp oil and salt.

3. Mix all the ingredients well and make a soft, pliable dough (like paratha dough) by adding water as required. Cover the dough and keep it for 20-25 minutes.

4.Heat 1 tablespoon oil in a pan on medium flame. Add finely chopped ginger and garlic and fry for 30 seconds. Add green onions and fry for a minute.

5. Add all the chopped vegetables (carrot, cabbage, capsicum and green beans) and salt.

6. Mix well and fry for 4-5 minutes. Add 1 tsp chili sauce.

7. Add 1/2 -1 tsp soya sauce.

8. Add half teaspoon black pepper powder.

9. Mix well and fry for a minute. Turn off the flame. Stuffing for veg momos is ready.

10. Knead the dough again for a minute and divide it into 2 equal parts. Give each part a round cylindrical shape like a cucumber. Cut each into 6-7 equal parts with a knife.

11.Shape each small portion into a ball and flatten it slightly between your palms to make a patty. To prevent them from drying, cover them with a wet cloth or plate.

12. Place one dough ball on a rolling pin and roll it into a thin disc (about 4-5 inches in diameter). Roll it from the edges and keep the middle part slightly thicker than the edges. If necessary, sprinkle some dry flour while rolling.

13.Location approx. Place 1 tbsp filling in the centre. Do not over stuff it, else it will be difficult to get the proper “potli” shape.

14.Raise the edge on one side and start pleating (fold the edge alternately a little in and then a little out). Join them in the middle to seal it.

15. Similarly, prepare momos from the remaining dough balls.

16. Heat 1-2 glasses of water in a steamer or deep vessel on medium heat. Grease the steamer plate or any other plate (it should easily fit in the steamer or deep vessel) with oil so that they do not stick. Instead of applying oil on the surface of a plate, you can also put a cabbage leaf on it.

17. Place the veg momos on a plate in such a way that there is some space to spread around them.

18. Place a stand in the steamer and place the momos plate on it. Momos should not be touched with water. Cover the steamer/vessel with a lid and steam them on a medium flame for 6-7 minutes or till they look slightly translucent and shiny. Remove the lid and check by touching them. If they don’t seem sticky, it means they are cooked.

19.Take them out in a serving plate. Serve hot veg momos with momos chutney or schezwan sauce.

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