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Vegetable Momos, tupperware, Tupperware Steamer, Steamed momos, momos
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5 from 2 votes

Vegetable Momos

Delicious and healthy vegetable momos made by steaming. These taste delicious.
Course Appetizer, Appetizers
Cuisine Chinese, Indian, International, Thai
Author Raksha Kamat


For Dough:

  • 3/4 cup all purpose flour maida
  • 1/4 cup cornflour
  • 1 tablespoon oil
  • 1/4 teaspoon salt

For Filling:

  • 4 tablespoon finely chopped onion
  • 5 mushrooms finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili finely chopped
  • 2 & 1/2 cups finely chopped cabbage
  • 1 teaspoon pepper powder
  • 1/4 teaspoon salt
  • 1 tablespoon soya sauce
  • Oil for frying


  • Sift the 2 flour and add salt. Add oil and knead with enough water.
  • Make a stiff dough. The dough should be like that of pooris.
  • Cover with a cloth and keep aside for 30 minutes.
  • Heat 2 tablespoon oil in kadai/wok/frying pan. Add the chopped onion. When onion turns pinkish, add mushrooms and cook for 5 minutes.. Add green chilly, ginger garlic paste and mix well. Add cabbage and saute for 5 minutes.
  • Add pepper powder, salt and soya sauce and mix well.
  • Switch off the gas. Let the mixture cool.
  • Now take the dough and make small marble sized ball. Flatten them into small circles as thin as possible.
  • Put 1 teaspoon heaped of filling at the center of the flattened dough circles and fold them into semi-circle. Now using water, stick the edges together while pleating the edges together. Make any shape that you desire, but make them look like momos.

For steaming:

  • Add water to a big utensil. Let the water start steaming. Place the momos in the steamer and steam for 10-15 minutes.
  • Serve them hot with red chutney or sauce of your choice.


Remember to chop the veges very finely. You can even add carrots or any veges of your choice.
For making non-veg momos, you can add chicken or prawns to the filling provided they are finely minced.