Veg Fried Momos
Crispy golden-brown dumplings stuffed with a savory mix of finely chopped cabbage, carrots, and onions, delicately seasoned with soy sauce and warming spices. These Tibetan-inspired treats are a beloved Indo-Chinese street food favorite with an irresistible crunchy exterior and juicy vegetable filling.
For 4 servings
- knead · ~25 min
Prepare the momo dough.
1.In a mixing bowl, combine 2 cups all-purpose flour and a pinch of salt.2.Add 1 tsp oil and mix well.3.Gradually add water, kneading continuously until you get a smooth, firm dough.4.Cover with a damp cloth and rest for 20 minutes.TIPThe dough should be firm but pliable — not too soft or sticky, otherwise the momos won't hold their pleats. - prep · ~10 min
Make the vegetable filling.
1.Heat 1 tbsp oil in a pan over medium-high heat.2.Add minced garlic and grated ginger; sauté until fragrant (30 seconds).3.Add chopped green chili and onion; cook until slightly translucent (2 minutes).4.Add finely chopped cabbage and grated carrot; stir-fry on high heat for 2-3 minutes until vegetables wilt slightly.5.Add soy sauce, black pepper, and salt; mix well and cook for 1 minute.6.Remove from heat and let the filling cool completely.TIPHigh heat and quick stir-frying keep the vegetables crunchy. Don't overcook — they should still have a bite. - assemble · ~20 min
Shape the momos.
1.Divide the dough into 16 equal portions and roll each into a smooth ball.2.Roll each ball into a 3-4 inch thin circle, keeping the edges slightly thinner than the center.3.Place a spoonful of cooled filling in the center of each wrapper.4.Pleat the edges together to seal, pinching firmly at the top to form a closed pouch.5.Repeat with all 16 momos, placing them on a lightly greased tray.TIPKeep the dough balls covered while you work to prevent drying. Press firmly to seal — air pockets can cause the momos to burst. - steam · ~8 min
Steam the momos.
1.Grease the steamer tray lightly with oil to prevent sticking.2.Arrange the shaped momos in a single layer, leaving space between each.3.Steam over boiling water on medium heat for 7-8 minutes, covered.TIPDon't overcrowd the steamer — the momos need room to expand. Steam in batches if needed. - fry · ~7 min
Pan-fry the steamed momos.
1.Once all momos are steamed, heat 2 tbsp oil in a non-stick pan over medium heat.2.Place the steamed momos in the pan, flat-bottom side down.3.Fry undisturbed for 2-3 minutes until the bottoms turn golden brown and crispy.4.Flip carefully and fry the other sides for 1-2 minutes each until evenly crisp.TIPUse medium heat — too high and the bottoms burn before crisping. The momos should be golden, not dark brown. - serve
Serve the veg fried momos hot.
Arrange the crispy fried momos on a plate. Serve immediately with a side of spicy red chutney or soy-vinegar dipping sauce. The crunch of the fried exterior paired with the juicy filling is at its best when piping hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough for 20 minutes relaxes the gluten, making it easier to roll thin without shrinking.
- 2Squeeze excess moisture from the grated cabbage and carrot before stir-frying to prevent a soggy filling.
- 3Use a non-stick pan for pan-frying to achieve an even golden crust without sticking.
- 4Cool the filling completely before assembling; hot filling will make the dough sticky and hard to seal.
- 5Dip your fingers in water while pleating the edges if the dough feels dry; this helps the seal stick.
- 6Steam the momos in a single layer with space between each; overcrowding causes them to stick together.
- 7For extra crispiness, fry the steamed momos on the flat-bottom side first and don't move them too soon.
Adapt it for your goals.
Air-fryer
Skip the pan-frying step after steaming: brush the steamed momos lightly with oil and air-fry at 200°C for 5-6 minutes for a lower-oil, equally crispy version.
mushroom & cornMushroom & corn
Replace half the cabbage with finely chopped mushrooms and a handful of sweet corn kernels for an umami-rich, sweeter filling.
cheese vegCheese veg
Add 2 tablespoons of grated mozzarella or crumbled paneer to the cooled filling for a melty, indulgent variation that kids love.
spicy schezwanSpicy schezwan
Stir in 1 tablespoon of Schezwan sauce and a teaspoon of chili oil into the filling for a fiery, restaurant-style heat.
jain friendlyJain-friendly
Omit onion and garlic from the filling; use asafoetida (hing) and extra ginger for flavor, and swap soy sauce for tamari or amchur powder.
Why this is on our healthy list.
Rich in Vitamin A
The carrot and cabbage provide beta-carotene and vitamin A, supporting vision and immune function.
Low-Fat Steaming Base
Steaming the momos first minimizes oil absorption; only a small amount is used for the final pan-fry.
Dietary Fiber
Cabbage and carrots contribute fiber that aids digestion and promotes a feeling of fullness.
Natural Fermentation
Ginger and garlic in the filling offer natural anti-inflammatory and antibacterial properties.
Frequently asked questions
You may have added too much water. Gradually add water while kneading and stop when the dough is firm and non-sticky; dust with a little extra flour if needed.
