VEG MOMOS

INGREDIENTS

for outer cover

1 cup all purpose flour/maida
½ tsp oil
¼ tsp salt or as required
2 to 3 tbsp water for kneading or as
required

for the stuffing

1.5 to 1.75 cups finely chopped vegetables
(i added ½ cup chopped cabbage, ½ cup
chopped carrots, ⅓ cup chopped french beans
and ¼ cup chopped capsicum)
2 small sized spring onions, finely chopped -
reserve the greens to be added later
3 to 4 small garlic/lahsun finely chopped
1.5 tsp light soy sauce 1 tsp soy sauce.
add as required
½ tsp black pepper or as required
1 tbsp oil
salt as required

INSTRUCTIONS

preparing the outer cover of momos:
1. take the all purpose flour/maida, salt and
oil in a bowl and mix it.
2. add water in parts and knead to a firm
dough. cover the dough and keep aside for
30 minutes.

for the veg momos stuffing:
1. finely chop all the vegetables. you can also
use a food processor to chop the
vegetables.
2. heat oil. add garlic. saute for 2-3 seconds.
3. add onions and saute for 10-15 seconds.
add all the finely chopped vegetables.
4. increase the flame and stir fry the
vegetables on high heat.
5. when the edges starts getting golden, add
soy sauce, salt and pepper.
6. continue to stir fry on high heat till the
vegetables are cooked. takes about 8 to 9
mins on a high flame.
7. later add 1 to 2 tbsp of the spring onions
greens and stir fry for a minute.
8. check the taste and add more salt, pepper
or soy sauce, if required.

shaping the veg momos:
1. divide the dough in two parts. make a 6-7
inch log from each part. cut the log into
equal slices.
2. make ball of each slice and keep them
covered with a moist napkin.
3. take each dough ball and on a lightly
dusted board, roll each dough ball into a
thin circle of about 2-3 inch diameter.
4. try to get the edges to be thin and the
center to be thick.
5. place 1 or 2 tsp of vegetable stuffing in the
center.
6. lift one side of the edge and start pleating.
(you can also refer to the video above to
see how pleating is done).
7. start folding and forming the pleats one by
one. towards the end, join the pleats in the
center.
8. prepare all momos this way and keep them
covered under a moist napkin. till you are
ready to steam them.
9. heat water in a steamer or in a electric
cooker or in a pressure cooker. let the
water come to a boil.
10. in a greased steamer pan or in idli moulds,
place the momos keeping space between
them so that they don't touch each other
.
* check notes on how to steam the momos
in idli pan or pressure cooker.
11. steam momos for 5-6 minutes.
12. don't overdo the steaming, as the dough
becomes dense and dry.
13. the steaming time may vary upon the
thickness of momos' cover.
14. when you touch the momo then dough
should not feel sticky to you. this means
they are done and the momos will have a
transparent look.
15. time of cooking momos varies from
intensity of the flame and kind of pan and
the steamer you are using.
16. once done, garnish veg momos with spring
onion greens.
17. serve vegetable momos with a spicy sauce
like schezwan sauce or tomato-chili sauce
or chili sauce. you can also serve it with
red chilli garlic chutney. momos go very
well with a spicy sauce.
NOTES
to steam the momos in a pressure cooker -
heat about 2 cups water in the pressure cooker.
place the momos in a pan inside the cooker.
remove the vent weight/whistle and steam the
momos for 5 to 6 mins. if not done, then steam
for a few more minutes. the water should not
come in contact with the momos.
to steam in an idli pan - proceed same way,
you make the idlis. heat water in the pan.
grease the idli mould with pan. place the
momos on the idli moulds. place the moulds in
the pan and steam the momos.