Veg Momos Recipe Simplified
Tracing their roots to Tibet, Nepal and North Yeast India, momos have been successful in travelling all across India, with fancy eateries and street stalls, having these dumplings at disposal. Piping hot, filled with juicy filling and served alongside a fiery red chilli chutney, momos are addictive, versatile, and oh-so-delicious.
Though the process of making momos has somehow come across as rather daunting, making me detest the effort that I’the have to undertake to make them. Hence, ordering them in or going out to have a plate as always been a savior. Though that might change now…
I finally decided to give them a shot, and am so glad that I did. Since this was my first attempt of making momos, I opted for vegetarian one’s, but now that I’ve gained enough confidence, the non-vegetarian counterparts would follow soon.
Open in Cookpad AppCooking Instructions
- 1
Dough: Mix all the ingredients together and knead a slightly stiff dough. After the dough comes together, continue kneading for another 5 mins and let it rest for 10-15 mins. Make sure that you use cold water.
- 2
Chutney: Blend all the ingredients together, empty in a bowl and refrigerate. The chutney would easily last for a week.
- 3
Filling: Take a bowl and mix all the ingredients together.
- 4
Getting together:-
- 5
Once the dough has rested, divide it into 20 equal portions and make balls.
- 6
Roll them into 4 inch diameter circle, using a rolling pin.
- 7
Put a tablespoon of stuffing in the center and shape the momos. Repeat for all.
- 8
Prepare the steamer by adding a glassful of water in a steamer pan. Grease the steamer tray with oil and arrange the momos on it.
- 9
Steam the momos for 20-25 minutes, till the dough becomes slightly translucent and is no longer sticky.
- 10
Remove from the steamer and serve hot with chutney.
- 11
Note:
A lot of recipes call for cooking the vegetables before stuffing, but I’the recommend you to not do that. Once the vegetables are cooked and they release their juices, it becomes difficult to fill them. Hence, just finely chopped/grated vegetables for filling should be used.
Also, you’the notice that I have included butter as an ingredient, which might not be mentioned on other recipes. That’s because I like my momos to be juicy, and not dry.
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