VEG MOMO without Steamer

VEG MOMO without Steamer

Updated March 2, 2021

Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century. With globalization, every country has adopted its own taste yet the method remains the same.


  • 1 cabbage, 1 carror, 1 onion, 1 green chilly, 1 garlic (All chopped or grated)
  • 3 tsp oil
  • ½ tsp black pepper powder
  • ½ tsp red chilly powder
  • ½ garam masala powder
  • ½ tsp salt

Steps to prepare:

  • Take a pan and put it low flame
  • Add 3 tsp oil in it
  • Add chopped onion and stir it well
  • Add ½ tsp black pepper powder
  • Add ½ tsp red chilly powder
  • ½ tsp garam masala & ½ tsp salt
  • Stir and mix it properly with ½ tsp Soya Sauce
  • Stir and cook for 2-3 mins

Ingredients to prepare dough:

  • 1 cup maida
  • 1 tbsp refined oil
  • Mix it well and add water bit by bit to prepare the dough
  • Put refined oil from top and rest it for 15 mins
  • Make small pieces of dough and roll it into small round circular pieces
  • Stuff it with fillings that has been prepared

Steps to prepare veg momos:

  • Take a pan and fill it with water
  • Place a stand in it
  • Put a plate on top of the stand
  • Put 4-5 momos at a time and cover it
  • Steam it for 15 mins on medium to high flame
  • Your momos are ready to be served with chutney or tomato sauce
Facebook Comments