Steamed, Fried or Soup (Jhol) Vegetables Momos
Vegetables Momos are popular Himalayan dumplings filled with a savory mixture of finely chopped vegetables and spices. Originally from Tibet and Nepal, they have become a staple street food across India and are typically served with a tomato chutney.
Steamed Momos: The traditional style, where the dumplings are steamed in a metal or bamboo steamer.
Fried Momos: Fried momos are deep-fried for a crunchy exterior.
Jhol Momos: A Nepali specialty where the dumplings are served submerged in a spicy, liquid broth known as “jhol”.
30-60min
Normal
Mildly Spicy
Ingredients
For how many people?
10 momos per person
For the dough
Ingredient 1
Ingredient 2
Ingredient 3
For the sauce (Chutney). Only for steamed and fried momos.
Ingredient 4
For the stuffing
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Ingredient 17
Ingredient 18
Ingredient 19
Ingredient 20
For the soup (Jhol)
Ingredient 21
Ingredient 22
Ingredient 23
Ingredient 24
Ingredient 25
Ingredient 26
Ingredient 27
Ingredient 28
Ingredient 29
Ingredient 30
Ingredient 31
Ingredient 32
Ingredient 33
Other ingredients
Ingredient 34
Ingredient 35
Ingredient 36
Directions
For the dough
Mix the flour, the salt, and the water to form a dough. To check if the dough is ready, press it lightly. If it springs back to its original shape, it’s ready.
Let the dough rest for 10 minutes.
For the sauce (Chutney). Only for steamed and fried momos
While the dough rests, prepare the sauce for the momos (same recipe as the Easy Tomato Chutney).
For the stuffing
Peel and cook the potatoes.
Chop the coriander leaves, the onions, the cauliflower florets, the onions and the cabbage.
Grate the carrots.
Mash the potatoes once they are cooked.
Heat the sunflower oil in a pan.
Add the onions and fry them until they are translucent.
Add the cabbage, the cauliflower florets and the carrots. Fry for 3 to 4 minutes.
Heat the butter in a pan and add the turmeric powder.
Mix all the vegetables with the different spices (turmeric powder, cumin powder, red chili powder, momo masala) and salt in a bowl.
Add the butter and the heated turmeric powder.
Mix everything together.
Steamed Momos
Spread the dough out so that it is very thin.
Using a glass or cup (about 9 cm in diameter), make circles.
At the same time, boil water in a steamer (or a momo cooker). Grease each plate so the momos don’t stick.
Take about a tablespoon of momo filling and place it on each pasta.
Fold them into the desired shape.
Place them on the trays of your steamer (or your momo cooker).
Cover and cook for 10 to 12 minutes.
Place the momos on a plate with the sauce (chutney).
Fried Momos
Follow the same steps as for steamed momos.
Heat a pan with sunflower oil.
When the oil is hot, put your momos in the pan and fry them on both sides.
Place the momos on a plate with the sauce (chutney).
Soup (Jhol) Momos
Follow the same steps as for steamed momos.
Finely chop the dried red chilies, the ginger and the garlic cloves.
Chop the tomatoes and the coriander leaves.
Dry-roast the sesame seeds and the cumin seeds in a pan until golden brown.
Heat the oil in the same pan and fry the dried red chilies, the garlic cloves, the tomatoes, the coriander leaves, the ginger, the turmeric powder and the salt. Mix well.
Pour all the ingredients into a blender and blend until you get a smooth paste, adding a little water as needed.
Transfer the dough to a saucepan and add the water and sugar.
Mix well and boil for 5 minutes.
Turn off the heat and add the lemon juice.
Place the momos in a bowl with the soup (jhol).
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Can be consumed with…
