Veg Momos Easy – A Perfect Steamed Snack for All Seasons
Veg Momos have taken the Indian street food scene by storm, becoming a popular go-to snack for people of all ages. These Tibetan-origin dumplings, filled with a medley of finely chopped vegetables and steamed to perfection, are not just delicious but also incredibly light and satisfying. Whether you’re craving something spicy on a rainy day or a guilt-free evening bite, Veg Momos Easy is the answer.
Why Veg Momos Are Loved Across India
The charm of the dish lies in their simplicity and adaptability. You’ll find street vendors and restaurants across the country serving these dumplings with fiery red chutney and a bowl of hot soup. What makes easy veg momos so appealing is that they can be made with everyday ingredients available in most Indian kitchens. Cabbage, carrots, onions, and some spices are all you need to recreate this magic at home.
Healthier Than Fried Snacks
Unlike deep-fried snacks, steamed momos are lighter on the stomach and lower in oil, making them a better choice for health-conscious individuals. You can even make them gluten-free or whole wheat-based if needed. For those following a vegetarian diet, veg momos easy are an excellent protein- and fiber-rich option.
Perfect for Parties and Evenings
Be it family get-togethers, tea-time conversations, or rainy evenings, these momos are always a hit. They pair well with hot sauces, dips, or even soup. Their bite-sized nature makes them perfect as appetizers or a quick comfort meal. Add a spicy chutney or a garlic dip and you have an irresistible plate.
Make It a Fun Kitchen Experience
The process of making momos can be a fun family activity too. Shaping the momos and steaming them together adds a touch of warmth and togetherness to your cooking time.
Veg Momos Easy
Ingredients
Instructions
- First take “maida”. Add water (around 1.5 cup water). Keep adding water in small amount to prevent it becoming liquid, do not add all at once and mix it with water and knead to form a soft dough like chapatti dough. Leave this covered with wet cotton cloth for 1 hour.
- On a high flame. heat the pan. Now first add chopped garlic, then spring onion white, then ginger(all chopped), Sauté for half minute. Add carrot and keep mixing, Add cabbage, salt, black pepper and green spring onion and fry on high flame for 2 minutes. Mix with soy sauce and vinegar .
- Remove the pan from flame.The vegetables are only partially cooked.
- Cut small balls(golf ball size) from the dough and roll it to make “poori” of 3 inch diameter. Keep 1-1.5 tsp filling in the middle of “poori” and fold it in the shape of pouch as shown in the image.
- You can steam momos in a steamer for 5 mins.
- If you do not have steamer at home, here's how you can cook it. Take one cooking pot with lid, fill it half with water now keep this over the flame, put one metal roasting rack over it. Now put one clean cotton cloth over this when steam starts to form. Keep the momos over it and cover with a lid completely and let it cook in the steam for 10 mins.
- Cooked momos look shiny and little transparent.:- Serve with tomato chilly sauce. You can make it at home also or use a packaged one, as desired.Note: Cup used here is tea cup, capacity approx of 200 ml or less.
Notes
Mullan Chakka Thoran | Mullatha Thoran | Soursop Stir Fry
