Indian Veg Momos

We often see a famous Chinese snack when we go to market. So I thought to share the recipe of this light recipe which require very less oil.

  Veg Momos


·         Refined flour (maida)                                                 1 cup
·         French beans, finely chopped                                     10
·         Carrot, finely chopped                                                1 medium
·         Fresh button mushrooms, finely chopped                    4-5
·         Spring onions, finely chopped                                     2
·         Bean sprouts                                                              1/4 cup
·         Cashew-nuts, chopped                                               8-10
·         Ginger, finely chopped                                                1 inch piece
·         Green chilli, finely chopped                                         1
·         Black peppercorns, crushed                                        8-10
·         Light soy sauce                                                           1/2 tablespoon
·         Sesame oil (til oil)                                                        1 teaspoon
·         Salt                                                                              to taste
·         Spring onion greens, chopped                                      1


  •  Mix the refined flour (maida) with five tablespoons of water and knead into stiff dough. Cover with a damp cloth and set aside for 15 minutes.

For Filling

  • Mix French beans, carrot, mushrooms, spring onions, bean sprouts, cashew-nuts, ginger, green chilli, peppercorns, soy sauce, sesame oil (til oil), MSG and salt in a large bowl.

  1. Now Divide the dough into sixteen equal portions and roll into small thin discs. Place a spoonful of the vegetable filling in the center of each disc and bring the sides together in the center, pinching firmly together to form a dumpling.
  2. Arrange the momos in a greased plate and steam in an idli pot for 10-15 mins. Add 1 tsp of oil in idli pot water while steaming
  3. Place them in a serving plate. Garnish with spring onion greens and serve hot with Sichuan sauce.


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