Are you craving a delicious and satisfying snack or meal? Look no further than homemade veg momos! These delightful steamed dumplings, filled with a vibrant mix of finely chopped vegetables and aromatic spices, offer a flavour explosion in every bite. Forget bland, store-bought versions – this recipe guides you through creating perfectly plump momos with a tender dough and a flavourful filling that will impress even the pickiest eaters. The accompanying chutney adds a tantalising kick, perfectly complementing the savoury filling.
This recipe isn't just about following instructions; it's about mastering the art of making momos from scratch, a process that's surprisingly simple and incredibly rewarding. From preparing the dough to shaping the delicate parcels and finally steaming them to perfection, we’ll walk you through each step. Ready to embark on this culinary adventure and create your own batch of irresistible veg momos? Let's get started!
Tools Needed
- Knife
- Mixing bowl
- Cloth
- Steamer
- Frying pan
Ingredients
- Cobs (cabbage): 500 grams
- Carrots: 2
- Salt: 1 teaspoon
- All-purpose flour
- Oil: 1/2 teaspoon
- Green chilies: 3
- Ginger
- Garlic
- Black pepper powder: 1 tablespoon
- Cheese: 1 cube
- Garlic for chutney
- Green garlic for chutney
- Red chili powder: 1 tablespoon
- Kashmiri red chili powder: 1 tablespoon
- Water
- Green coriander
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Finely chop 500 grams of cobs and 2 carrots.
- Mix the chopped vegetables with 1/2 teaspoon of salt and let it sit for 5 minutes to drain excess water.
- Mix flour, 1/2 teaspoon salt, and 1/2 teaspoon oil. Knead until a medium-dense dough forms. Let it rest for 5 minutes.
- Squeeze out excess water from the cabbage and carrot mixture using a cloth.
- Add finely chopped green chilies, ginger-garlic paste, black pepper powder, 1/2 teaspoon salt, and crushed cheese to the vegetable mixture. Mix well.
Step 2. Assemble and Cook the Momos
- Make small balls from the dough and roll them into thin circles.
- Fill each circle with the vegetable mixture and pleat the edges to seal.
- Steam the momos until cooked.
Step 3. Make the Chutney
- Grind garlic and green garlic. Add red chili powder, Kashmiri red chili powder, and water to make a paste. Heat oil in a pan and cook the chutney, adding salt and green coriander at the end.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Adding oil to the momos dough makes them softer.
- Squeeze the vegetables thoroughly to remove excess water for better momos.
- Adjust the amount of chili powder in the chutney according to your spice preference.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 10-15g
FAQs
1. Can I use store-bought dough for the momos?
While you can, making the dough from scratch is highly recommended for the best texture and flavour. Store-bought dough can sometimes be too tough or dry.
2. What can I substitute if I don't have all the vegetables listed in the recipe?
Feel free to adjust the vegetables to your preference. Carrots, peas, cabbage, and beans are all great alternatives or additions.
So there you have it – perfectly plump, flavourful veg momos, made entirely from scratch! Enjoy the satisfaction of creating this delicious treat, and the compliments from your family and friends are sure to follow. Happy cooking!