Veg Momos are soft, juicy steamed dumplings filled with a flavorful mixture of finely chopped vegetables, mild spices, and aromatic seasonings, making them one of the most loved street-style snacks. The secret to their taste lies in the perfect balance of three elements — a thin soft wrapper, a juicy filling, and a spicy chutney served on the side. Since they are steamed, momos are light, low in oil, and easier to digest compared to fried snacks, making them a great choice for an evening snack, party starter, or even a light meal. The combination of crunchy vegetables inside a tender outer layer creates a comforting and satisfying bite that both kids and adults enjoy. Once you understand the basics, you can easily make restaurant-style momos at home and even experiment by adding paneer, corn, or soy for extra nutrition and flavor.
Ingredients
For the Dough (Wrapper)
- All-purpose flour (maida) – 1 cup
- Salt – 1/4 tsp (for taste)
- Oil – 1 tsp (for softness)
- Water – as needed (to knead smooth dough)
For the Filling
- Cabbage – 1 cup (finely chopped, main base)
- Carrot – 1/2 cup (grated for sweetness)
- Capsicum – 1/4 cup (finely chopped)
- Spring onion – 2 tbsp (adds freshness)
- Garlic – 4 cloves (finely chopped)
- Ginger – 1 tsp (finely chopped)
- Pepper powder – 1/2 tsp (mild spice)
- Soy sauce – 1 tsp (flavor boost)
- Butter or oil – 1 tsp (keeps filling juicy)
- Salt – to taste
Optional Protein Add-ins
- Paneer – 1/4 cup (crumbled)
- Soy granules – 2 tbsp (soaked and squeezed)
For Chutney (Optional)
- Dried red chilies – 6 (soaked)
- Tomato – 1 (chopped)
- Garlic – 4 cloves
- Salt – to taste
Preparation Process
Step 1: Prepare the Dough
In a bowl, mix flour and salt. Add oil and slowly pour water while kneading. Make a soft, smooth dough that is not sticky. Cover and rest for 20 minutes. Resting makes the wrapper soft and easy to roll.
Step 2: Prepare the Juicy Filling
Heat a pan with a little oil or butter. Add garlic and ginger, sauté for a few seconds. Add cabbage, carrot, and capsicum. Cook on high flame for 2–3 minutes only. Do not overcook, as vegetables should remain slightly crunchy.
Add salt, pepper, and soy sauce. Mix well. Turn off flame and add spring onions. Let the mixture cool fully. If cabbage releases water, gently squeeze excess moisture before filling. You can also mix paneer or soy granules at this stage for extra protein.
Step 3: Shape the Wrappers
Knead the dough again lightly. Divide into small balls. Roll each ball into a thin circle, keeping the edges thinner than the center. This helps avoid thick pleats.
Place 1 tablespoon filling in the center. Pleat and seal carefully into round or half-moon shapes.
Step 4: Steam the Momos
Grease the steamer plate lightly. Place momos with small gaps between them. Steam in a preheated steamer for 8–10 minutes. The outer layer will turn slightly shiny and soft when done.
Step 5: Prepare the Chutney
Grind soaked red chilies, tomato, garlic, and salt into a smooth paste. This spicy chutney adds the signature momo taste.
Cooking Style Options
- Steamed: Soft, light, and healthiest version
- Fried: Crispy outer layer with juicy inside
- Kothey: Pan-fried on one side for mixed texture
- Jhol: Served in spicy tomato gravy
Health Benefits
- Rich in fiber from cabbage and carrots, helping digestion
- Low in oil as momos are steamed
- Contains vitamins A and C from fresh vegetables
- Ginger and garlic help improve immunity
- Light and easy to digest compared to fried snacks
- Optional paneer or soy adds protein value
Tips
- Finely chop vegetables for juicy filling
- Do not overcook vegetables; they should stay crunchy
- Roll edges thinner than center for soft pleats
- Rest dough for softer wrappers
- Keep dry flour nearby if dough sticks
- Do not overfill to avoid breaking while steaming
- Steam only until wrappers turn glossy
- Squeeze excess moisture from cabbage if needed