Alright, check it, fam! We about to get down on some *real* good eats. Forget what you heard, these ain’t your average dumplings. We talkin’ Veg Momos! That’s right, we dippin’ into some vegetarian deliciousness today. Get ready to learn how to make these little pockets of joy from scratch. Let’s go!
These Veg Momos are the perfect snack, appetizer, or even a light meal. They’re packed with flavor and relatively easy to make once you get the hang of folding them. Don’t be intimidated by the wrapping – practice makes perfect! Plus, the dipping sauce is where it’s AT! Trust me, you’ll be making these over and over again.
Veg Momos Recipe
Peep the flavor we’re about to unleash:
Alright, let’s break down what we need for this deliciousness:
**Ingredients:** * **For the Dough:** * 2 cups all-purpose flour (maida) * 1/2 teaspoon salt * 3/4 cup water (or as needed) * **For the Filling:** * 1 cup finely chopped cabbage * 1/2 cup finely chopped carrots * 1/2 cup finely chopped onions * 1/4 cup finely chopped bell peppers (any color) * 2 tablespoons finely chopped ginger-garlic paste * 1-2 green chilies, finely chopped (adjust to taste) * 1 tablespoon soy sauce * 1 teaspoon vinegar * 1/2 teaspoon black pepper powder * Salt to taste * 2 tablespoons vegetable oil * **For Serving:** * Momos chutney or chili garlic sauce (recipes vary, use your favorite!) **Instructions:** 1. **Make the Dough:** In a large bowl, mix together the flour and salt. Gradually add water, kneading to form a smooth, non-sticky dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. 2. **Prepare the Filling:** While the dough rests, heat the vegetable oil in a pan or wok. Add the ginger-garlic paste and green chilies, and sauté for a minute until fragrant. Add the chopped onions and sauté until they turn translucent. 3. **Add the Vegetables:** Add the chopped cabbage, carrots, and bell peppers to the pan. Sauté on medium heat for about 5-7 minutes, until the vegetables are slightly softened but still have a bit of crunch. This keeps the filling from being mushy. 4. **Season the Filling:** Add the soy sauce, vinegar, black pepper powder, and salt to taste. Mix well and cook for another minute. Make sure not to overcook the filling. The vegetables should retain their color and some of their texture. Allow the filling to cool completely. 5. **Shape the Momos:** Divide the dough into small, equal-sized balls (about 1 inch in diameter). Roll each ball into a thin, circular disc (about 3-4 inches in diameter). The thinner the dough, the better the momos will taste. 6. **Fill and Fold:** Place a spoonful of the cooled vegetable filling in the center of each dough disc. There are many ways to fold momos, but a simple pleating method works well. Start by making small pleats along one side of the circle and sticking them to the opposite side. Continue pleating until you’ve sealed the entire momo, leaving a small opening at the top if desired. Pinch the edges to ensure they’re sealed properly. 7. **Steam the Momos:** Grease a steamer basket or line it with parchment paper. Arrange the momos in the steamer, making sure they don’t touch each other. Steam the momos for 12-15 minutes, or until the dough turns translucent and the filling is cooked through. 8. **Serve:** Carefully remove the steamed momos from the steamer and serve hot with your favorite momos chutney or chili garlic sauce. There you have it! Veg Momos that’ll have you saying “MMMMM!” Don’t be afraid to experiment with the filling – add some spinach, mushrooms, or tofu. Get creative with your dipping sauce too! Enjoy, y’all!
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