veg momo recipe

Veg Momo Recipe At Home: Best Ways To Eat Your Veggies

When most people think of momos, they think of the non-vegetarian options instantly. And, of course, these are the famous and the base of what exactly a momo is. However, with years of this classic dish, momos come in multiple varieties, regarding their fillings or cooking style. In this article, we are going to explain the veg momo recipe.

As complex as it sounds, momos have vegetarian options for people looking for them. Additionally, these vegetarian options also come in several choices regarding their fillings veg momo is their first priority that’s why today we are going to explain the veg momo recipe. Indeed, momos are that traditional food that everyone can experience.

We are here to guide you if you are looking forward to trying these veg momos recipes at home. Let us bring out this dish’s mouthwatering flavors and dripping richness.

Home-Made Guide To Prepare Veg Momo Recipe

This recipe guide is for everyone that is in love with veggies or anyone who is looking forward to eating their veggies differently. Veg momos generally take around an hour or less to prepare, and the preparation steps are mainly classified into three major steps.

  • Preparation for vegetable stuffings/fillings
  • Preparation for the outer cover (dough)
  • Steam and cook the overall dish
veg momo recipe
veg momo recipe

Overall, you can enjoy the dish in multiple cooking styles, such as deep frying, normal frying, or many other designs. But we will discuss the basic and simplest form of steam.

Ingredients Used in Veg Momo Recipe


  • 300 gms of all-purpose flour
  • Two tablespoons of baking powder
  • One tablespoon of oil/butter
  • Water (as per your desire)

For Vegetable Filling

  • One tablespoon of oil/butter
  • Finely chopped three to four cloves of garlic.
  • One teaspoon of finely chopped ginger
  • Half a cup of finely chopped veggies (carrot, capsicum, cabbage, and onion)
  • Finely chopped green onions
  • One tablespoon of soy sauce
  •  One tablespoon of chili sauce (or as per your taste)
  • Half a tablespoon of black pepper powder
  • Salt (as per your taste)
  • Turmeric (as required)
  • Two tablespoons of cumin powder and coriander powder (if you are not using momo masala)
  • Three tablespoons of momo masala (if using masala)

Preparation Guide

For The Dough

  • Take a cup or 300 gms of all-purpose flour and add two tablespoons of baking powder.
  • Here, you can also opt to add a pinch of salt and add a tablespoon of any regular oil/butter.
  • Mix them all well and now, slowly add water.
  • It would be best if you gradually started kneading as you added water. During it, make sure you make a firm dough. If your dough gets too soft, you will not be able to shape the outer cover for your momos.
  • After you have your dough ready, cover it with a moist napkin or a plastic and let it sit for about 20-30 minutes.

For The Vegetable Fillings

  • After you have gathered all the needed veggies, finely chop all of them. Here, you can also use the food processor to chop your veggies.
  • Take a frying pan and heat it on medium heat before adding a tablespoon of regular oil/butter.
  • Ensure your pan is on medium to low heat, and then saute your garlic. Then add the finely chopped onions and stir and fry them for a few minutes.
  • Slowly add all the chopped vegetables and fry them together. Now, fry them on medium to high heat.
  • Stir fry all these for solid four to five minutes and then add salt as per your taste.
  • Add a teaspoon of soy sauce and half a teaspoon of black pepper. Also, add the chili as per your taste.
  • Keep frying for another minute or two before switching off the heat.
  • Later, add the chopped spring onions and mix them all well. Do check the taste and add anything if required as per your liking.
  • As the vegetable stuffing gets ready, let it cool for a while.

And For The Veg Momo Recipe

  • Take your dough and knead it again nicely. Divide the whole dough into two parts and then cut around seven to eight inches long log out of it.
  • Take each log and cut equal parts of small slices from it. Roll each piece into a round shape. (Keep the other dough covered in a moist napkin or a plastic as you work with one dough.)
  • Take your rolling pin and the dough balls and start rolling the dough in a circle. While making the circle, it is better to have a diameter of about three to four inches.
  • Make sure you have a thick center while the edges of the circles are thin. (Do not roll the process thinly, as it will tear down easily and will not hold your fillings.)
  • Now, place two to three spoonfuls of the prepared vegetable fillings at the center of the circle.
  • You make an easier shaping; you can apply a little water at the edges of the circle.
  • Hold the dough wrapper in your non-dominant hand after you have added the fillings inside.
  • Start making pleats, rotate the wrapper as you go, and bring the dough together to look like a “moneybag.”
  • In the end, seal the wrapper by twisting the top.
  • After you have shaped all your momos, take out your momo steamer.
  • In the bottom of the steamer, add water and let it boil. In the meantime, you can start oiling the momo steamer before you place your momos.
  • As you add your momos to the steamer, ensure you do not place them too closely. Leave some spaces between the momos.
  • Then stack up your steamer after the water boils and let it cook. Make sure you close the lid. (only cook your momos until the outer covering is transparent.)

General Tips On Veg Momos

  • You can use many other vegetarian fillings for your momos. It can be potatoes, bean sprouts, mushrooms, carrots, tofu, and many more.
  • With your vegetable fillings, you can even opt for several types of seasoning as per your likes.
  • Here, you can steam your momos in an instant pot, electric cooker, or even a pot.
  • If you can not figure out if your momos are ready or not, just try touching them. If you feel it sticky, your momos need to be cooked more.
  • Altogether, these veg momos taste best with tomato sauce, red chili-garlic pickle, or a spicy schezwan sauce.
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