Veggie Momos

Momo is a type of steamed bun with some form of filling. It is one of the most popular fast foods in Nepal and some parts of North India. Couple of years ago when we were vacationing in Jaipur, Rajasthan one of the resturants had these momos in their lunch buffet. They tasted amazing, since then I wanted to make these at home. On the weekend everyone wanted to have something different for lunch and I wanted to make something easy but yummy. The veggie momos struck to me and made them adapting this recipe. The process seems long, but once the dough for the outer shell and stuffing is ready, its a breeze to make the momos and steam them. We loved it so much I ended up making these whole wheat veggie momos on both days of the weekend :).. This really tells how much we loved them. A very simple dish that is filling and tasty. The red chilly-garlic chutney I served on the side was an excellent accompaniment for the momo’s.


for outer shell of momos
whole wheat flour/all purpose flour 1 cup
water 1/4 cup
salt 1/4 tsp

for vegetable stuffing
finely chopped vegetables 2 cups (used carrots + french beans)
tofu crumbled 1 cup (optional)
garlic 3 pods finely chopped
soy sauce 1 1/2 tsp
black pepper powder 1/2 tsp or as per taste
oil 1 tbsp
salt as required

for red chili – garlic chutney
red chillies 6
garlic 4 pods
salt to taste
water as required


for outer shell of momos
Mix whole wheat flour/all purpose flour and salt.
Add little water at a time and mix to form a stiff dough (like chapathi dough).
Set aside for 30 mins.

for vegetable stuffing
Heat oil in pan and add garlic.
Sauté for few seconds and then add all the finely chopped vegetables and crumbled tofu (if using).
On high flame, stir fry the vegetables for 2 to 3 minutes.
Add soy sauce, salt and pepper.
Continue to stir fry on a medium to high flame for 2 to 3 minutes more.
Add more salt, pepper or soy sauce, if required after tasting.

shaping the momos
Make small 1 inch round balls of the dough.
Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
Place 2-3 tsp of vegetable stuffing in the center.
Lift one side of the edge and start pleating.
Start folding and forming the pleats one by one. towards the end, join the pleats in the center.
Prepare all momos this way in a greased pan and keep them covered under a moist napkin.

steaming the momos
Heat 2 cups of water in a steamer or in an electric cooker or in a pressure cooker. let the water come to a boil.
Place the pan with momos in the steamer.
Steam momos for 10 minutes.
Note: Don’t overdo the steaming, as the dough becomes dense and dry.
Check the momos for doneness – shell of the momo should not be sticky and the momos will have a glossy look.

for red chili – garlic chutney
Grind all the ingredients for chutney with lil water to make a fine paste.
Enjoy the whole wheat veggie momos with red chilly – garlic chutney.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **


4 thoughts on “Veggie Momos

  1. This is a beautiful post. I lived in Nepal during the month of July, and it was one of the most eye-opening, inspiring experiences. I love your photography, and your photos reminded me of what a gorgeous culture Nepal has. Momos are the best! I actually have lots of photos of my trip on the blog as well, if you’re interested:

    Thank you for sharing, and I wish you all the best 🙂 Looking forward to future posts!

    Liked by 1 person

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