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Are you looking for a delicious and fun-to-make food item? Then these homemade Veg Momos are the perfect snack! Loaded with crunchy vegetables and packed in soft dough, they are sure to please just about everyone. Best of all, they are not only super simple to make, but they are also much healthier than store-bought options! So, let’s get started. Here are the ingredients you’ll need! 

Dough Ingredients:

• 1 teaspoon oil
• A pinch of salt (to taste)
• 3/4 cup maida

Stuffing Ingredients:

• 1 tablespoon oil
• Salt to taste
• 3-4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 cup carrot, minced
• 1/2 cup cabbage, minced
• 1/4 cup capsicum, minced
• 1/4 cup fanasi (green French beans), minced
• 1/4 cup green onion (or onion), minced
• ½ to 1 teaspoon soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon black pepper powder

Step-by-Step Instructions:

Step 1: Prepare the Veggies: Chop all the veggies as mentioned in the ingredients. You will have to chop these veggies finely so they cook evenly and will fit well inside the momos. 

Step 2: Make the Dough: In a big bowl, combine 3/4 cup of maida (all-purpose flour) with 1 teaspoon of oil and salt. Mix all of it well together, and make a soft dough (similar to the dough of a paratha). Cover the dough with a cloth and keep aside for 20-25 minutes. 

Step 3: Prepare the Stuffing: Add 1 tablespoon oil to a pan on medium heat when heated, add the finely chopped ginger and garlic. Sauté for about 30 seconds or give off an aroma. After, add the green onion and sauté for another minute. 

Step 4: Cook the Veggies: Throw in all the chopped veggies (carrot, cabbage, capsicum, and green beans). Add salt and sauté for an additional 4-5 minutes until they soften slightly but still retain some crunch. Now, add 1 teaspoon chili sauce, ½ to 1 teaspoon soy sauce, and 1/2 teaspoon black pepper powder. Mix everything together and continue to sauté for another minute. When done, turn off the heat, your stuffing is ready!

Step 5: Divide and Shape the Dough: Knead the dough for another minute and then divide it into 2 equal parts. Roll to a cylindrical shape (like a cucumber). Cut each roll into 6-7 equal pieces with a knife. 

Step 6: Form Dough into Balls: Roll out each portion of dough into a small ball, and then press them lightly flat. Cover them with a wet cloth or plate so that they do not dry out.

Step 7: Roll the Dough in Patties: Take a dough patty, place it on the rolling board, and roll it out into a thin disc, about 4-5 inches in diameter. The edges should be thinner and the middle a bit thicker. You can use a little dry flour to help with the rolling if needed. 

Step 8: Stuff the Momos: Put roughly 1 tablespoon of the veggie filling in the middle of each rolled-out disc. Don’t overstuff, or it will be difficult to shape them. Begin pleating the edges – fold the dough inwards, then outwards, alternately, all along the edges. Close the pleats in the center to seal the momo.

Step 9: Prepare the Steamer: Oil a steamer plate (or use a cabbage leaf as a substitute). Place the momos on the plate, leaving gaps between them to expand during steaming.

Step 10: Steam the Momos: Boil 1-2 glasses of water in a steamer or deep pot on medium heat. Add a stand to the steamer, and then put the momo plate over it. The momos should not be in touch with the water. Cover and steam for 6-7 minutes or until they become transparent and shiny. To test, touch them; if they don’t feel sticky, they’re ready!

Place the steamed momos on a plate and serve hot with your choice of momo chutney or Schezwan sauce. 

Frequently Asked Questions (FAQs)