The first time I ate Vegetable Momos they did not appeal to me at all and I decided that I am not trying them again. But recently hubby and elder son have been to some party and they just fell in love with momos being served there. These Momos were so good that they skipped dinner and concentrated on Momos only.
When they arrived home they were full of Momos tales and I said what a coincidence my friend was just telling me how she makes Momos at home. From that day (more like that second) my son has been asking me to make Momos.
All this happened one month back and I did oblige him and make Vegetable Momos. For some reason, I have not been able to post this recipe but better late than never.
Hubby and son both were quite satisfied with the Momos made at home. It is not every day that you see your kids relishing something with cabbage, carrot and lots of vegetables in it. That too knowingly (I have sneaked these vegetables in their food many times without their knowing it).
As for me, I was also quite satisfied with the Momos. Though I accidentally dropped a lot of soy sauce in the Sauce its taste was also good.
So big thanks to my friend Diksha Chugh for this easy to make recipe which will be made quite frequently in our house in winters (as decided by my kids) when fresh cabbage and carrots are available.
How to make Vegetable Momos
Preparation time: 15-20 minutes
Cooking time: 40-45 minute
makes around 25 Momos
2 cups Maida/ plain flour
½ tsp salt
2 tsp oil
Water as needed
1 cup grated Cabbage
½ cup grated carrots
1 large onion finely chopped
¼ cup finely chopped Capsicum
4-5 garlic cloves finely chopped
¼ cup steamed French beans
½ cup steamed Corn
1 tsp oil
8-10 basil leaves roughly chopped
Salt and pepper to taste
1 tsp vinegar
(You can add or subtract vegetables according to your taste and preference)
1 tsp oil
1 tsp chopped green chilies
¼ tsp chopped ginger
¼ tsp chopped garlic
1 tbsp corn flour
one cup of water
1 tsp soya sauce
2 tbsp tomato ketchup (you can use chili sauce also if you like)
1 tsp sugar
1 tsp vinegar
½ tsp salt
1/8 tsp red chili powder (optional if you are adding chili sauce no need to add)
green chilies in vinegar
To make Vegetable Momos
Let’s first prepare the dough. Add salt and oil to maida/plain flour and make a stiff dough. Leave it covered for 15-20 minutes.
Heat oil in a pan on high flame. Sauté onions and garlic. Add all the vegetables for filling and stir-fry for 2-3 minutes. Add salt, pepper, and vinegar.
You can also prepare the sauce in the meanwhile. Heat oil in a pan. Fry chilies, garlic, and ginger for 1 minute. Add corn flour in water and add to the pan. Add rest of the ingredients and cook until the mixture becomes thick.
Take a small ball of dough and roll it as thin as you can with the help of a rolling pin. Wet the corners slightly.
Place 1 tbsp filling in the center. You can fold momos in different ways. You can either fold it like stuffed paranthas in a round shape or you can give it a crescent shape.
Put in a steamer and steam for 10-12 minutes. If you do not have a steamer you can use an idli stand.
I have steamed in a large pan filled 1/4th with water. I have placed momos on a greased slotted plate to steam a large number of momos in one go.
Serve with prepared sauce, green chilies in vinegar and soya sauce