Veg Fried Momos
Crispy on the outside, juicy on the inside, these fried dumplings are stuffed with a savory mix of cabbage, carrots, and onions. A popular street food snack that's perfect with a spicy dipping sauce.
For 4 servings
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp of vegetable oil.
- Gradually add warm water while mixing to form a stiff, yet pliable dough. Knead for 8-10 minutes until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll.
Prepare the Vegetable Filling
- Heat 1 tbsp of oil in a wok or large pan over medium-high heat. Add the minced ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
- Add the finely chopped onion and cook for 2-3 minutes until translucent.
- Increase the heat to high, add the shredded cabbage and grated carrots. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain a crunch.
- Turn off the heat. Add soy sauce, vinegar, 0.75 tsp salt, and black pepper. Mix well to combine.
- Transfer the filling to a separate bowl and allow it to cool down completely before stuffing.
Shape the Momos
- After resting, knead the dough for another minute. Divide it into 20 equal-sized small balls.
- Take one ball, dust it with a little flour, and roll it into a thin circle about 3-4 inches in diameter. Ensure the edges are thinner than the center.
- Place about 1 tablespoon of the cooled filling in the center of the wrapper. Do not overfill.
- To shape, you can either fold it into a half-moon and pinch the edges to seal, or create pleats along one edge and join them to the other side. Ensure it is sealed tightly.
- Repeat the process for the remaining dough and filling.
Steam the Momos
- Grease a steamer tray with a little oil to prevent the momos from sticking.
- Arrange the shaped momos on the tray, leaving at least an inch of space between them.
- Steam over boiling water for 8-10 minutes. The momos are cooked when the outer covering appears translucent and feels non-sticky to the touch.
Fry the Momos
- Heat 1/4 cup of oil in a wide, flat-bottomed pan over medium heat.
- Carefully place the steamed momos in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
- Shallow fry for 2-3 minutes on each side, or until they are golden brown and crispy all over.
- Remove the fried momos with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve
- Serve the Veg Fried Momos hot with a side of spicy momo chutney, schezwan sauce, or a simple soy-vinegar dip.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a non-soggy filling, you can salt the shredded cabbage, let it sit for 15 minutes, and then squeeze out all the excess water before cooking.
- 2Ensure the filling is completely cool before you start stuffing. A warm filling can make the dough sticky and cause it to tear.
- 3When rolling the wrappers, keep the center slightly thicker than the edges to prevent the momo from breaking when filled and steamed.
- 4Do not overcrowd the steamer or the frying pan. This ensures even cooking and crisping.
- 5The dough should be firm and not soft. A soft dough will be difficult to handle and may result in sticky momos.
- 6For an extra crispy texture, you can deep fry the steamed momos instead of shallow frying.
Adapt it for your goals.
Healthier Wrapper
Replace half of the all-purpose flour with whole wheat flour (atta) for a more fibrous and nutritious wrapper.
Protein Rich FillingProtein-Rich Filling
Add crumbled paneer, mashed tofu, or finely chopped mushrooms to the vegetable filling for a protein boost.
Pan Fried Potsticker StylePan-Fried Potsticker Style
Instead of steaming then frying, you can pan-fry them directly. Place raw momos in a hot, oiled pan, fry the bottom until golden, then add a splash of water and cover to steam them through.
Spicier FillingSpicier Filling
Add a teaspoon of schezwan sauce or red chili paste to the filling for an extra kick of heat.
Why this is on our healthy list.
Rich in Vegetables
The filling is packed with cabbage and carrots, which are excellent sources of dietary fiber, Vitamin C, and Vitamin K, supporting digestive health and immunity.
Provides Energy
The carbohydrate-rich wrapper provides a quick source of energy, making it a fulfilling and satisfying snack.
Plant-Based Snack
This recipe is entirely plant-based, making it a great option for vegetarians and those looking to incorporate more plant-based meals into their diet.
Frequently asked questions
A serving of 5 Veg Fried Momos contains approximately 280-350 calories, depending on the amount of oil absorbed during frying and the specific ingredients used.