Multi flavor Veg Momo

Momos are stuffed dumpling most popular in Nepal and Tibetan region. This steamed recipe is very delicious and healthy as does not need lot of oil in preparation. Generally it is made out of all purpose flour however in this recipe, I have tried using Rava in addition to all purpose flour. I have also tried two additional flavors spinach and beetroot. Enjoy the flavorful momos with Chili Garlic Sauce.

Multi flavor Veg Momos

Print Recipe

• CourseAppetizer
• CuisineNepali

Servings	Prep Time
8	25 minutes

Cook Time

30 minutes

Servings Prep Time 8 25 minutes

Cook Time 30 minutes

Multi flavor Veg Momos Print Recipe CourseAppetizer CuisineNepali Servings Prep Time 8 25 minutes Cook Time 30 minutes Servings Prep Time 8 25 minutes Cook Time 30 minutes

Ingredients

For Momos Filling

• 2 cup Cabbage shredded
• 1 cup Grated tofu
• 1/2 cup Spring onion chopped
• 1/2 cup Baby corn fine chopped
• 1 cup French beans fine chopped
• 1 cup Shredded carrots
• 1/2 cup Chopped coriander leaves
• 2 tbsp Garlic fine chopped
• 2 tbsp Ginger fine chopped
• 2 tsp Chili garlic sauce
• 1 tbsp Tomato ketchup
• 1 tbsp Soy sauce
• 1 tbsp Vinegar
• 1 tsp Crushed red chili flakes
• 2 tsp Black pepper powder
• 1/4 tsp Sesame oil (til oil)
• 2 tbsp Oil for cooking
• Salt to taste

For Spinach Dough

• 1/2 cup Fine rava or Sooji
• 1/2 cup All purpose flour
• 1/3 cup Thick spinach puree
• 1/4 tsp Salt
• Water if required

For plain dough

• 1/2 cup Fine rava or Sooji
• 1/2 cup All purpose flour
• 1/4 tsp Salt
• Water for kneading

For Beetroot Dough

• 1/2 cup Fine rava or Sooji
• 1/2 cup All purpose flour
• 1/3 cup Beetroot puree
• 1/4 tsp Salt
• Water if required

Instructions

1. Ingredients for momos filling. Clean all vegetables with running water and drain all water from vegetables, wipe it with kitchen tissue paper and shred it using food processor or chopped it very fine. Keep it aside.

   
2. Heat oil and sesame oil in a pan, add garlic & ginger. Saute it till slightly golden color. Add beans, carrots and little salt. Cook for about 5-6 minutes so that it gets tender.

   
3. Add cabbage, tofu and all spices ( soy sauce, vinegar, chili flakes, chili garlic sauce, tomato sauce, black pepper) listed in to it. Saute it for 6 minutes at medium to high heat till mixture gets little dry consistency. Remove from the heat and keep it aside.

   
4. Make three types of dough as per the ingredient list. Make sure the the dough is medium soft. Cover the dough and keep it aside for 15 minutes.

   
5. Take small size dough and roll it using rolling pin, make a thin circular shape, cut it using cookie cutter then take one cut portion and roll it again to make thin poori. While rolling please ensure center is bit thicker than edges. Take a poori on palm, place some veg mixture in the center.

   
6. Bring the edges together and seal it by covering the filling inside giving shape of a momos.

   
7. Make rest of the Momos in similar fashion.

   
8. In a steamer pot boil 2 cups of water. Grease the steamer net and place the momos on that and place inside the steamer pot. Steam it for 7-8 minutes per batch at medium heat.

   
9. Take out the steamed momos and place it in a plate.

   
10. Hot and delicious momos are ready to be served.

    
11. Serve it with chili garlic sauce as appetizer.

    
12. 

Recipe Notes

Chili Garlic Sauce

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