veg fried momos recipe
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Veg Fried Momos Recipe

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Veg Fried Momos Recipe

Veg Fried Momos are crispy & delicious deep-fried dumplings made of plain flour stuffed with crunchy & mildly spiced vegetables.

The name ‘momos’ is believed to be a colloquial form of the Tibetan word ‘mog mog’. Momos are considered native to Tibet as well as areas of Bhutan, Nepal, Ladakh, Sikkim, Assam, and Arunachal Pradesh.

They are now extremely popular across a wider region of the Indian subcontinent specially in the Northern parts of the country and are a huge favorite of children and young people.

Momos are very commonly eaten across the whole country and can be found not only as a street food but in many restaurants as well.

Step By Step Instructions for Veg Fried Momos Recipe

Preparing the filling

  1. Heat oil in a pan over medium-high heat. When oil becomes hot add minced ginger, garlic and finely chopped green chillies.
  2. Then add finely chopped onions and saute on high heat for a min. You do not have to brown the onions, just soften them slightly.
  3. Keeping the heat high, add grated carrots to the pan.
  4. Then add the grated cabbage. Mix well and cook for 2-3 minutes.
  5. Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated.
  6. Mix well and set the filling aside to cool down. Let it come close to room temperature before using for best results.

Frying the momos

  1. Heat oil in a deep pan at medium heat. Gently drop the momos in the hot oil. Do not overcrowd the momos.
  2. Gently turn the momos and keep frying them on medium heat till they are golden brown and crispy on all sides.
  3. Fry all the momos in batches this way. Then place them on an absorbent paper.
  4. Veg fried momos are ready. Serve them hot with momo chutney or spicy chilli sauce.

Ingredients For Veg Fried Momos Recipe

  • For the wrappers
  • 1 Cup Maida (Plain Flour)
  • 1 Teaspoon Salt
  • 1 Teaspoon Cooking Oil
  • 1/4 Cup Water
  • 1 Cup Cooking Oil for frying
  • For the filling
  • 1 Cup Green Cabbage (Patta Gobi) grated
  • 1/2 Cup Carrots (Gajar) grated
  • 1/4 Cup Onions chopped
  • 3-4 Garlic Cloves
  • 1 Inch Piece of Ginger
  • 1-2 Green Chillies
  • 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
  • 1 Teaspoon Salt or to taste
  • 1 Tablespoon Cooking Oil

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