Momo recipe
Momo recipe is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Ritika Kumawat on YouTube.
Prep: 57 min | Cook: 20 min | Total: 1 hr 32 min
Cost: $24.95 total, $6.24 per serving
Ingredients
- 1 cup Cabbage (shredded)
- 1/2 cup Carrot (shredded)
- 1/2 cup Bell Pepper (any color, shredded)
- 1/2 cup Onion (shredded)
- 1 tsp Salt (for vegetable resting)
- 2 tbsp Ginger Garlic Paste (1 tbsp for chutney, 1 tbsp for stuffing)
- 2 tbsp Tomato Red Chili Puree (store‑bought or homemade)
- 2 tbsp Green Chili Sauce (1 tbsp chutney, 1 tbsp stuffing)
- 2 tsp Soy Sauce (1 tsp chutney, 1 tsp stuffing)
- 1 tsp Granulated Sugar (light sweetness in chutney)
- 1 tsp Red Chili Flakes (divided between chutney and stuffing)
- 1/2 tsp Oregano (dried, divided)
- 1/4 tsp Black Pepper Powder (for stuffing)
- 2 cups All-Purpose Flour (sifted, for dough)
- 3 tbsp Oil (2 tbsp for dough, 1 tbsp for chutney)
- 1/4 cup Water (reserved from vegetables) (used to knead dough)
- 2 tbsp Shejwun Chutney (store‑bought, for serving)
- 2 tbsp Mayonnaise (for serving)
Instructions
Shred and Rest Vegetables
Using a box grater, shred the cabbage, carrot, bell pepper and onion. Transfer to a large bowl, sprinkle 1 tsp salt, mix, and let sit for 10 minutes to draw out excess moisture.
Time: PT10M
Prepare Spicy Tomato Chutney
Heat 1 tbsp oil in a saucepan over medium heat. Add 1 tbsp ginger‑garlic paste and sauté 1 minute. Stir in 2 tbsp tomato‑red‑chili puree and cook 3 minutes. Add ½ tsp salt, 1 tbsp green chili sauce, 1 tsp soy sauce, 1 tsp sugar, ½ tsp red chili flakes and ¼ tsp oregano. Cook another 2 minutes, then set aside.
Time: PT5M
Temperature: Medium heat
Make the Stuffing
Place the rested vegetables in a clean kitchen towel and squeeze out as much water as possible, reserving the liquid. Transfer the drained veg to a bowl, add the remaining 1 tbsp ginger‑garlic paste, ¼ tsp black pepper, 1 tbsp green chili sauce, 1 tbsp red chili sauce, 1 tsp soy sauce, a pinch of salt, ½ tsp red chili flakes and ¼ tsp oregano. Mix thoroughly until evenly coated.
Time: PT5M
Knead the Dough
Sift 2 cups all‑purpose flour into a bowl, add ½ tsp salt and 2 tbsp oil. Gradually pour in the reserved vegetable water (about ¼ cup) while mixing. Knead until a soft, non‑sticky dough forms, about 8‑10 minutes. Cover with a damp cloth and rest for 5 minutes.
Time: PT10M
Roll and Cut Dough Circles
Lightly flour a clean surface. Divide the dough into 20 equal pieces. Using a rolling pin, roll each piece into a 3‑inch (7‑cm) circle, keeping the surface lightly floured to prevent sticking.
Time: PT10M
Fill and Shape Momos
Place about 1 tsp of stuffing in the centre of each circle. Moisten the edges with a little water, fold the circle in half and pleat the edges to seal, forming the classic momo shape.
Time: PT10M
Steam the Momos
Arrange the shaped momos in an idli steamer, leaving space between each. Steam over boiling water for 12‑15 minutes until the dough becomes translucent and the filling is hot.
Time: PT15M
Temperature: Steam
Serve
Transfer the hot momos to a serving plate. Drizzle or serve alongside shejwun chutney and a dollop of mayonnaise. Enjoy while warm.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten, Dairy-Free
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of Cabbage: cauliflower
- Instead of Ginger Garlic Paste: fresh ginger and garlic minced
- Instead of Tomato Red Chili Puree: tomato ketchup with chili powder
- Instead of Green Chili Sauce: sriracha
- Instead of Soy Sauce: tamari
- Instead of Granulated Sugar: honey
- Instead of Red Chili Flakes: cayenne pepper
- Instead of Oregano: Italian herb blend
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Oil: vegetable oil
- Instead of Shejwun Chutney: tomato ketchup
- Instead of Mayonnaise: vegan mayo
Equipment Needed
- Box Grater
- Mixing Bowl
- Fine Mesh Sieve
- Rolling Pin
- Idli Steamer or Steamer Basket
- Spatula
- Saucepan
- Kitchen Towel
Critical Steps — Do Not Skip
- Shred and Rest Vegetables
- Make the Stuffing
- Knead the Dough
- Fill and Shape Momos
- Steam the Momos
Chef Tips from the Video
- Use a light hand when pleating to keep the dough thin yet sturdy.
- Reserve the vegetable water; it adds flavor and helps achieve a softer dough.
- If you like extra heat, add a finely chopped fresh green chili to the stuffing.
Troubleshooting
Dough is too sticky
Add a little extra flour, 1‑2 tbsp at a time, until the dough is smooth and non‑sticky.
Momos burst open during steaming
Do not over‑fill; seal the edges tightly and ensure the water from the veg is well‑drained.
Steamer water evaporates before cooking finishes
Check the water level every 5 minutes and add more boiling water as needed.
Storage
Refrigerator: Store cooked momos in an airtight container for up to 2 days.
Freezer: Freeze uncooked momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Steam from frozen, adding 2‑3 minutes to cooking time.
Room temperature: Do not leave at room temperature for more than 2 hours due to risk of bacterial growth.
Make-Ahead Tips
- Prepare the vegetable mixture and let it rest a few hours ahead; keep refrigerated.
- Knead the dough and keep it covered; it can rest for up to 4 hours before shaping.
- Uncooked momos freeze well; shape them, freeze on a tray, then bag for later use.
Frequently Asked Questions
What is the cultural significance and history of vegetable momos in Indian cuisine?
Momos originated from Tibetan and Nepali cuisine and were introduced to North India, especially in the Himalayan regions, as a popular street‑food snack. Over time, Indian households adapted the filling with locally available vegetables and spices, making them a beloved vegetarian appetizer across the country.
What are the traditional regional variations of momos in Indian cuisine?
In Himachal Pradesh and Uttarakhand, momos are often filled with paneer or mixed vegetables and served with a tangy tomato‑based chutney. In Sikkim and Darjeeling, they may include pork or chicken and are paired with sesame‑seed chutney. The version in this recipe reflects the North‑Indian vegetable style popular in Delhi households.
How is vegetable momo traditionally served in Indian households?
Vegetable momos are typically steamed and served hot with a spicy tomato‑chili chutney, sometimes accompanied by a side of soy‑based dipping sauce or a dollop of mayonnaise for added richness, just as shown in Ritika Kumawat’s video.
During which occasions are momos traditionally prepared in Indian culture?
Momos are a staple at monsoon gatherings, weekend family brunches, and festive occasions like Diwali or regional fairs in the Himalayan belt. They are also a favorite snack for movie nights and tea‑time meet‑ups.
What makes vegetable momos special in Indian street‑food culture?
Their soft, translucent dough encases a flavorful, lightly spiced vegetable filling, offering a light yet satisfying bite. The steaming method keeps them low‑fat, while the accompanying spicy chutney adds a bold contrast that Indian snack lovers adore.
What are the authentic traditional ingredients for vegetable momos versus acceptable substitutes?
Traditional ingredients include finely shredded cabbage, carrot, bell pepper, onion, ginger‑garlic paste, soy sauce, and a pinch of oregano. Acceptable substitutes are cauliflower for cabbage, sriracha for green chili sauce, tamari for soy sauce, and whole‑wheat flour instead of all‑purpose flour.
What other Indian dishes pair well with vegetable momos?
Momos pair nicely with a bowl of clear vegetable soup, a side of tangy cucumber raita, or a simple lentil dal. They also complement a crisp green salad dressed with lemon‑ginger vinaigrette.
What are the most common mistakes to avoid when making vegetable momos?
Common errors include over‑filling the dumplings, not squeezing enough water from the vegetables (which makes the dough soggy), and steaming for too short a time, which leaves the dough chewy. Follow the critical steps for proper sealing and steaming time.
Why does this momos recipe use vegetable‑reserved water in the dough instead of plain water?
The water extracted from the shredded vegetables carries flavor and a hint of acidity, which helps create a softer, more pliable dough and adds subtle seasoning without extra salt.
Can I make vegetable momos ahead of time and how should I store them?
Yes. Prepare the filling and dough up to the shaping stage, then refrigerate the shaped momos in an airtight container for up to 24 hours. For longer storage, freeze the uncooked momos on a tray and transfer to a zip‑lock bag; steam directly from frozen when needed.
What texture and appearance should I look for when the momos are done cooking?
The dough should become translucent and slightly glossy, and the edges will look smooth and firm. The filling should be hot throughout, and the momos will puff slightly, indicating they are fully steamed.
What does the YouTube channel Ritika Kumawat specialize in?
The YouTube channel Ritika Kumawat focuses on easy‑to‑follow Indian home‑cooking tutorials, especially quick vegetarian recipes, snack ideas, and traditional dishes adapted for modern kitchens.
How does the YouTube channel Ritika Kumawat's approach to Indian cooking differ from other Indian cooking channels?
Ritika Kumawat emphasizes minimal equipment, step‑by‑step visual guidance, and practical shortcuts like using vegetable‑reserved water for dough, making her videos especially accessible for beginners and busy home cooks.
Last updated: September 5, 2026
