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Steamed Veg momos is a popular recipe of Tibet, Bhutan and Nepal. This healthy veg steamed momos is very easy to prepare with refined flour and some veggies. It is served along with veg mayonnaise and chilly sauce.


For making Stuffing:

  • 1 1/2 cup Grated Cabbage
  • 1/4 cup Grated Carrot
  • 1/4 cup Finely chopped Onion
  • Salt to taste
  • 1 tsp Shredded Ginger
  • 1/4 tsp Black pepper
  • 1/2 tsp Finely chopped Green chilies
  • Salt
  • 1 tsp Oil

For Momos’ Chutney:

  • 3 Dried red Chilies
  • 2 Small Chopped Tomatoes
  • 3~4 Garlic cloves
  • 1/4 tsp Cumin seeds
  • Salt to taste
  • 1 tsp Lemon juice

For Coating:

  • 1 cup Maida
  • Salt to taste
  • 1 tsp Oil
  • 1/4 cup Water
How to Make Veg Momos


For making Stuffing:

  • In a bowl take cabbage.
  • Add carrot and onion. Add little salt and mix well.
  • Rest the veggies for about 30 minutes.
  • Resting lets veggies to release all the moisture.
  • Take a strainer lined with clean cloth. Put the strain on a pot.
  • Transfer all the veggies on the cloth.
  • Squeeze as much water as possible from veggies. You can use this water for making soup.
  • Take out veggies into another bowl and separate them.
  • Add ginger, black pepper, green chilies, salt.
  • Add salt carefully as we already have added salt to veggies.
  • Add oil and mix well. Stuffing is already.
  • For Momos’ Chutney:
  • In a microwave safe bowl, take dried red chilies.
  • Add 1 or tbsp water and add tomatoes.
  • Microwave the mixture on high power for 3 minutes.
  • You can remove the skin of tomatoes if you want. Let it cool down.
  • Transfer the mixer into a blender pot.
  • Add garlic, cumin seeds and salt to taste.
  • Blend the mixture into fine paste. You can add a little water to adjust consistency.
  • Add lemon juice and give just one pulse.
  • Take it out into a bowl. Momos’ chutney is already.

For Coating:

  • In a dish take maida.
  • Add salt to taste and oil.
  • Mix well to incorporate oil well in flour.
  • Add a little water at a time and knead soft dough.
  • Transfer the dough into a bowl. Cover and rest it for about 30 minutes.

For Making Momos:

  • Take the dough and take a small portion from it.
  • Take one dough ball and roll a puri as thin as possible.
  • Add the stuffing at the centre of the puri and lift both the edges.
  • Pinch one end. Fold the edge and pinch to other side.
  • Put the ready momos into a dish.
  • Take pressure cooker and pre heat about 1/4” water at the bottom of cooker.
  • Place a pot in it. Put a dish that comes with cooker over the pot.
  • Grease the dish really good with oil so that the momos won’t stick to it.
  • Transfer the momos on the dish.
  • Cover and steam momos on medium heat for exactly 10 minutes.
  • You can use idly cooker or momos cooker too.
  • Open the cooker and take out the momos into a dish. Momos are already.


  • If you use veggies without resting, then while steaming veggies will release all the moisture, Momos may open op or may turn clumpy.
  • So make sure to rest the veggies after mixing salt for at least 10-15 minutes. Squeeze out all the moisture from the veggies and then make stuffing.
  • Don’t cook momos for more than 10 minutes. Otherwise they will turn hard and chewy.

How to Make Veg Momos

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