Veg Momos: Momo became famous from China, today its magic is spread all over India. You will find a momo seller in every street and corner. Momo is ruling the hearts of all people due to its taste. Veg momo is prepared by mixing different types of vegetables.

 

Today we have brought for you the recipe of veg momo which can be prepared at home in a very easy way. You can easily feed it to children or adults.

So let’s see what ingredients we will need to make veg momo! Ingredients to make Veg Momo:

200 grams of flour

Half a bowl of finely chopped cabbage

Half a bowl of finely chopped onion

Half a bowl of finely chopped carrot

Half a bowl of finely chopped capsicum

Half a teaspoon of cumin powder

Half a teaspoon of black pepper powder

Half a teaspoon of turmeric

Half a teaspoon of Ajinomoto

One teaspoon of soy sauce

Two tablespoons of oil

Salt according to taste

Method to make Veg Momo:

First of all, we will prepare the flour dough. For this, take flour in a bowl. Add two teaspoons of oil and salt according to taste and knead it well. Cover the prepared dough with a wet cloth. Keep it aside for one hour to set. Turn on the gas flame and heat two teaspoons of oil in a pan on it. Add finely chopped ginger, garlic and finely chopped onion and fry it. When the onion is fried well, add all the finely chopped vegetables and ground spices to it.

Cook for 2 to 3 minutes. We do not want to overcook the momo stuffing, otherwise its taste will be spoiled. Now take small balls of prepared dough and make round balls with your hands and fill them with stuffing. Prepare all the momos together and keep them aside. If you have a momo vessel, it can be made very easily in it. If not, you can also make it by heating water in a big vessel. As soon as the steam starts coming out well, place all the momos on it. Cover it with a plate and steam all the momos for 15 to 20 minutes.

Your veg momos are ready!

If you want, you can also deep fry these prepared momos. Fried momos also taste very delicious and tasty. Serve it with a spicy schezwan chutney.

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