Vegetable Momos
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How to Make Vegetable Momos (Traditional & Healthy Version)
Vegetable Momos are a beloved Indian snack, especially popular in North-Eastern states like Sikkim and Arunachal Pradesh, where this steamed dumpling has become an integral part of local cuisine. Over the past decade, momos have captured the heart of foodies across metropolitan cities such as Delhi and Kolkata, evolving into a must-have street food delicacy. The Indian adaptation uses a delicate wheat flour (atta) wrapper stuffed with a vibrant mix of finely chopped vegetables, seasoned with ginger, garlic, and green chillies—creating a perfect balance of flavors and textures. Typically served with a fiery tomato chutney, vegetable momos are enjoyed during festive gatherings, family get-togethers, and as a popular evening snack. Their light, wholesome nature makes them ideal for health-conscious individuals seeking a guilt-free treat that embodies the rich culinary diversity of India. Whether savored during monsoons or as a special addition to celebrations like Losar and Bihu, Vegetable Momos hold a special place in Indian street food culture.
Ingredients(for 6 medium momos per person)
- 1 cup Atta (whole wheat flour) (for dough)
- as needed Water (for dough)
- 1/2 tsp Salt (namak)
- 1/2 cup Cabbage (finely grated)
- 1/4 cup Carrot (finely grated)
- 1/4 cup Capsicum (finely chopped (shimla mirch))
- 1/4 cup Onion (finely chopped (pyaaz))
- 1 tsp Ginger (finely chopped (adrak))
- 1 tsp Garlic (finely chopped (lahsun))
- 1 Green chilli (finely chopped (hari mirch)) - optional
- 1/4 tsp Black pepper (kali mirch) - optional
- 1 tsp Oil (for sautéing) - optional
Instructions
- 1
Prepare the atta dough by mixing whole wheat flour and salt. Gradually add water and knead until smooth and pliable. Cover and rest for 10 minutes.
10 minutes
Use lukewarm water for softer dough.
- 2
Heat oil in a pan (tawa). Add ginger, garlic, and green chilli. Sauté for 1 minute until aromatic.
2 minutes
Keep flame medium to prevent burning.
- 3
Add onion, cabbage, carrot, and capsicum. Sauté for 3-4 minutes till veggies soften but remain crunchy. Add salt and black pepper.
4 minutes
Don't overcook vegetables to retain nutrition and crunch.
- 4
Divide dough into small balls. Roll each ball into thin circles (about 3 inches) using a rolling pin.
4 minutes
Dust with dry atta to prevent sticking.
Why This Dish is Healthy
This Vegetable Momos recipe uses whole wheat flour (atta) instead of maida, increasing fiber and micronutrients. Steaming preserves the natural vitamins of vegetables and avoids excess oil, supporting weight management and digestive health. The inclusion of fresh veggies makes it rich in antioxidants, while spices boost metabolism. Ideal for calorie-conscious eaters, it’s a light, filling snack without compromising on flavor or nutrition.
Vegetable Momos are a nutritious snack, delivering dietary fiber, vitamins (A, C, K), and minerals from the assorted vegetables. Using atta (whole wheat flour) boosts complex carbohydrates and protein, supporting sustained energy. Minimal oil and steaming as a cooking method help preserve nutrients, reduce calories, and minimize unhealthy fats. Momos are low in saturated fat and cholesterol, making them heart-friendly. Including ginger and garlic adds antioxidants and anti-inflammatory benefits for overall wellness.
Pro Tips
- 💡Tip 1: Use finely chopped vegetables for easier filling and better texture.
- 💡Tip 2: Rest dough for at least 10 minutes to enhance elasticity and softness.
- 💡Tip 3: Ensure steamer is preheated for even cooking and perfect texture.
Storage & Serving
Store steamed momos in an airtight container in the refrigerator for up to 24 hours. Reheat by steaming for 2-3 minutes before serving. Avoid microwaving to prevent drying.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 35.0 kcal |
