Momos banane ki recipe brings the vibrant flavors of Nepali street food right into your kitchen, blending the heartiness of steamed dumplings with a medley of fresh veggies. These pillowy delights are crafted from a smooth flour dough and filled with a fiery mix of grated carrot, shredded cabbage, spring onion, and aromatic ginger and garlic. The process of pleating and shaping these dumplings can be quite therapeutic, and steaming them to perfection locks in their delicate texture and bold taste. Momos have emerged as a beloved Indian street food snack, often paired with a bold, tangy chutney for an irresistible combination.
This versatile recipe lets you get creative with the filling—feel free to use leftover sautéed veggies or experiment with unique flavors. While making momos from scratch may seem daunting, especially rolling out the dough to just the right thickness, you can also opt for ready-made wrappers for convenience. Steamed until glossy and tender, these veg momos make a wholesome snack, perfect for gathering with friends and family. Serve hot with spicy chutney to truly savor this urban favorite, whether as an appetizer, snack, or even a main course.
Momos Banane Ki Recipe
Print RecipeIngredients
- 1½ cup maida (plain flour)
- ½ tsp salt
- Water for kneading
- Oil for greasing
- 3 tsp oil
- 3 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- 2 green chilies, finely chopped
- 4 tbsp spring onion
- 1 cup carrot, grated
- 2 cup cabbage, shredded
- ½ tsp crushed black pepper
- ½ tsp salt
Instructions
To make the filling, heat oil in a pan and sauté chopped garlic, ginger, and green chilies until aromatic.
Add 2 tablespoons of spring onion and continue to sauté on high heat.
Stir in the grated carrot and shredded cabbage. Keep stir-frying on high until the veggies are just wilted but still retain a slight crunch.
Season with crushed black pepper and salt. Add the remaining spring onion, mix well, and set aside to cool.
For the dough, combine flour and salt in a bowl. Gradually add water to form a smooth, elastic dough; cover and set aside for 10 minutes.
Pinch small portions of dough and roll into balls. Roll each ball into a medium-thin circle, about 4–5 inches in diameter, dusting with flour as needed.
Place a generous spoonful of the cooled veggie filling in the center of each circle. Pleat the edges, gathering them to form a sealed bundle.
Grease a steamer tray lightly, arrange momos so they don’t touch, and steam on high for 10–12 minutes, or until they turn shiny and cooked through.
Serve immediately with spicy momos chutney.
Notes
Tips:
For extra health benefits, swap out half or all of the plain flour for whole wheat flour., Finely chop all vegetables for an even filling and easier pleating., If making ahead, cover uncooked momos with a damp cloth to prevent drying., Feel free to customize the filling with seasonal veggies or tofu., For crispier momos, pan-fry or deep-fry the steamed dumplings until golden.