Veg Fried Momos are a delicious twist on the traditional steamed dumplings, offering a crispy exterior and a juicy vegetable filling inside. Perfect as an evening snack or party appetizer, these fried momos bring street-style flavors straight to your kitchen.
Ingredients:
For Dough:
- 1 cup maida (plain flour)
- ¼ tsp salt
- 1 tsp oil
- Water – as required
For Filling:
- ½ cup grated cabbage
- ½ cup grated carrot
- ½ cup finely chopped onion
- 8 garlic cloves, finely chopped
- ½ tsp black pepper powder
- Salt – to taste
- 1 tbsp oil
For Frying & Serving:
- Oil – for deep frying
- Chaat masala – for sprinkling (optional)
Red chili sauce & mayonnaise – for serving
Instructions:
- Prepare the Dough:
In a bowl, mix maida, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 10–15 minutes. - Make the Filling:
Grate carrots and cabbage. Finely chop onion and garlic. Heat 1 tbsp oil in a pan and sauté garlic and onion until light pink. Add cabbage and carrot, sprinkle black pepper and salt. Cook lightly, then turn off the heat. - Shape the Momos:
Divide dough into small balls. Roll each ball into a small chapati (circle). Place a teaspoon of filling in the center, fold and pleat the edges to seal tightly. - Steam the Momos:
Steam the momos for 8–10 minutes until cooked. Set aside to cool slightly. - Fry the Momos:
Heat oil in a pan for deep frying. Fry the momos in batches over medium flame until golden brown. - Serve:
Drain on tissue paper, sprinkle chaat masala (optional), and serve hot with chili sauce and mayonnaise.
Nutritional Information (General):
- Calories: 220 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 10g
- Fiber: 3g
- Sodium: Moderate (due to salt and sauces)
Cooking Tips & Variations:
- Healthier version: Skip frying and enjoy them steamed or pan-fried with little oil.
- Spicy kick: Add green chilies or chili flakes to the filling.
- Flavor boost: Add soy sauce or vinegar to the filling for a tangy twist.
- Vegan-friendly: This recipe is naturally vegan.
Common Mistakes & Fixes:
- Mistake: Dough becomes dry or cracks while folding.
Fix: Add a little more water while kneading; cover dough while resting. - Mistake: Momos open up while frying.
Fix: Make sure the edges are sealed tightly using water as glue. - Mistake: Oil too hot while frying.
Fix: Keep the flame medium to ensure even frying without burning.
Chef’s Tips & Tricks:
- Use freshly chopped vegetables for the best texture and flavor.
- Make the dough slightly stiff to handle folding better.
- Do not overstuff the momos; it may tear the wrappers.
- Always fry momos in medium-hot oil for even crispiness.
Brand Suggestions:
- Flour: Elephant Atta Plain Flour (Tesco, ASDA)
- Vegetables: Fresh produce from Morrisons, Tesco
- Oil: KTC Sunflower Oil or Vegetable Oil
- Chili Sauce: Blue Dragon, Encona, or TRS Chili Sauce
- Mayonnaise: Heinz Vegan Mayo or Hellmann’s
Equipment & Tools:
- Steamer or Idli cooker
- Rolling pin & board
- Deep frying pan or wok
- Mixing bowls
- Grater and chopping board
- Slotted spoon and tissue paper
Pairing Suggestions:
- Serve with schezwan chutney, garlic mayo, or sweet chili sauce.
- Perfect accompaniment to fried rice or noodles for a full meal.
- Great as party appetizers or evening snacks with masala chai.
Allergen Information:
- Gluten: Contains wheat flour. Not suitable for gluten-sensitive individuals.
- Soy (optional): If adding soy sauce in filling.
- Allium: Contains onion and garlic.
Recipe Instructions Step by Step:
Step 1: Prepare the Dough
Mix maida, salt, and oil in a bowl. Add water and knead into a soft dough. Rest for 15 minutes.
Step 2: Make the Filling
Grate cabbage and carrot, finely chop onions and garlic. Sauté garlic and onion, then add veggies, salt, and pepper. Cook lightly.
Step 3: Roll and Fill
Divide dough, roll into small circles. Add 1 tsp of filling, fold and seal to make momos.
Step 4: Steam the Momos
Place momos in a steamer and cook for 8–10 minutes until translucent.
Step 5: Fry Until Crisp
Heat oil and deep fry momos until golden brown. Drain excess oil.
Step 6: Serve and Enjoy
Sprinkle chaat masala and serve with sauces or dips.