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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.
Prepare the Dough
Prepare the Vegetable Filling
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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.
This indo_chinese recipe takes 55 minutes to prepare and yields 4 servings. At 226.43 calories per serving with 6.63g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Momos
Steam the Momos
Fry the Momos
Serve
Replace half of the all-purpose flour with whole wheat flour (atta) for a more fibrous and nutritious wrapper.
Add crumbled paneer, mashed tofu, or finely chopped mushrooms to the vegetable filling for a protein boost.
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.
Add a teaspoon of schezwan sauce or red chili paste to the filling for an extra kick of heat.
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.
The carbohydrate-rich wrapper provides a quick source of energy, making it a fulfilling and satisfying 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.
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.
Veg Fried Momos can be a mixed bag. The vegetable filling provides vitamins and fiber. However, the wrapper is made of refined flour (maida) and they are fried, which adds significant calories and fat. For a healthier option, choose steamed momos instead of fried.
Yes, you can use whole wheat flour (atta) or a 50/50 mix with all-purpose flour. The texture will be denser and the color darker, but it will be a healthier, more fibrous alternative.
The best way is to lightly grease the steamer tray with oil before placing the momos. You can also place a thin slice of cabbage or a piece of parchment paper under each momo.
Yes, for a lower-fat version, you can bake the steamed momos. Preheat your oven to 200°C (400°F), brush the momos with a little oil, and bake for 10-15 minutes or until golden and crisp.
Store leftover fried momos in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan with a little oil or in an air fryer to regain their crispiness.
Absolutely! You can prepare the vegetable filling a day in advance and store it in an airtight container in the refrigerator. This can save you a lot of time on the day you plan to make the momos.