Veg Momos

For all the Dumpling and Momo lovers, this dish is loaded with numerous vegetables like mushroom, carrots, cabbage, onions, capsicum, spring onions and more to complement this indulgent dish.


  • 1 Cup Maida (All-Purpose Flour)
  • 1/4 Cup Mushrooms
  • 1 Carrot
  • 2 Tbsp Capsicum
  • 1 Medium Size Onions
  • 3 Spring Onions
  • 2 Green Chilies
  • 1/2-Inch Ginger
  • 8-10 Cloves Garlic
  • 1/2 Tsp Soy Sauce (Ching’s)
  • Salt – As Per Taste (Tata Lite)
  • 1 Tbsp Butter (Amul)
  • 3 Tbsp Cooking Oil (Safola)


Prep: 20 minutes
Cooking: 25 minutes

  1. To make the dough: take 1 cup of Maida and add a pinch of salt and 1 tsp oil. Mix them well and make a soft dough with warm water.
  2. Make sure to knead the dough thoroughly before setting it aside for 30 minutes.
  3. For the stuffing: take a pan and add 2 tbsp cooking oil, chopped garlic and lightly sauté.
  4. Then add chopped ginger, green chillies, onions, capsicum and mushrooms in that order and sauté well.
  5. Now add finely chopped carrots, cabbage and spring onions. Mix them well and add some salt, ½ tsp soy sauce and 1 tbsp butter.
  6. Turn off the flame and set it aside to completely cool down.
  7. Make small balls of the dough and flatten it thin, add the stuffing and cover it in the shape of your choice.
  8. Now place the momos in a hot greased steamer on cabbage leaves to avoid them sticking to the vessel. Steam them for 12-15 minutes on a medium flame.
  9. Serve them hot with Szechuan sauce or any other chutney of your choice.