Fried Vegetable Momos
Snacks • India
How to Make Fried Vegetable Momos (Traditional & Healthy Version)
Fried Vegetable Momos are a beloved Indian street food, especially popular in the Himalayan regions such as Sikkim, Ladakh, and Arunachal Pradesh. Inspired by Tibetan and Nepali culinary traditions, momos have found a special place in Indian snack culture, with every region adding its own twist. These dumplings are stuffed with a medley of fresh vegetables, seasoned with Indian spices, and encased in a delicate atta (whole wheat flour) wrapper. Lightly fried on a tawa or deep-fried for extra crispiness, they offer a satisfying crunch with every bite. Ideal as an evening snack or a festive treat, Fried Vegetable Momos are a staple at local food stalls and during gatherings like Losar (Tibetan New Year) and harvest festivals in North-East India. Their versatile stuffing and simple preparation make them a favorite among vegetarians and health-conscious eaters alike. The combination of crunchy exterior and flavorful filling delivers a taste that appeals to both children and adults, making momos a perfect addition to any celebration or casual meal. With growing interest in healthy Indian snacks, these momos are often adapted using atta instead of maida (refined flour), and packed with nutritious vegetables such as cabbage, carrots, and capsicum. Their popularity continues to rise across India, especially in cities like Delhi, Kolkata, and Mumbai, where they are enjoyed with spicy chutneys and refreshing beverages.
Ingredients(for 4-5 momos per serving)
- 1 cup Atta (whole wheat flour) (for wrappers)
- 1/2 cup Cabbage (finely chopped, patta gobhi)
- 1/4 cup Carrot (grated, gajar)
- 1/4 cup Capsicum (finely chopped, shimla mirch)
- 1/4 cup Onion (finely chopped, pyaaz)
- 1 tsp Ginger (grated, adrak)
- 1 tsp Garlic (finely chopped, lehsun)
- 1 Green chilli (finely chopped, hari mirch) - optional
- 1 tsp Soy sauce (optional, for extra flavor) - optional
- to taste Salt (namak)
- 1/2 tsp Black pepper (kali mirch)
- 2 tbsp Refined oil (for frying)
- as needed Water (for dough)
Instructions
- 1
Prepare the dough by mixing atta and a pinch of salt. Gradually add water to form a soft, pliable dough. Cover and rest for 10 minutes.
10 minutes
Use lukewarm water for smoother dough texture.
- 2
Heat 1 tsp oil in a kadhai. Add ginger, garlic, onion, and sauté until fragrant. Add cabbage, carrot, capsicum, and green chilli. Stir-fry for 2-3 minutes.
5 minutes
Keep vegetables crunchy for better texture.
- 3
Season the filling with salt, black pepper, and soy sauce (if using). Mix well and let cool.
2 minutes
Ensure the filling is dry to avoid soggy wrappers.
- 4
Divide dough into small balls. Roll out each ball into thin circles (3-4 inches) using a belan (rolling pin).
5 minutes
Keep circles uniform for even cooking.
Why This Dish is Healthy
Using whole wheat flour (atta) instead of maida increases dietary fiber and helps stabilize blood sugar. The vegetable stuffing is low in calories and high in essential nutrients, supporting weight management and overall wellness. Shallow frying on a tawa with just a bit of oil keeps the dish light, making it a smart choice for health-conscious snackers. This recipe is also easily adaptable for vegan, high-protein, and low-GI options.
Fried Vegetable Momos made with atta are a healthier alternative to traditional maida-based dumplings. The vegetable filling provides dietary fiber, vitamins A and C, potassium, and antioxidants. Atta offers complex carbohydrates and is lower in glycemic index, making it suitable for most diets. Ginger and garlic add immune-boosting properties, while minimal oil keeps the fat content moderate. This dish is rich in nutrients and can be paired with a light chutney for extra flavor without heavy calories.
Pro Tips
- 💡Tip 1: Always keep the dough covered to prevent it from drying.
- 💡Tip 2: Use fresh, crunchy vegetables for best flavor and texture.
- 💡Tip 3: Fry momos on medium heat to ensure even browning without burning.
Storage & Serving
Store leftover momos in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa or in an oven for best results. Avoid microwaving to maintain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
