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How To Make Veg Momos

May 21, 2018







Enjoy street style momos in the comfort of your home. Crunchy veggies are tossed and combined with crumbled paneer, steamed to give you that tongue-tickling taste. Watch and try this easy to make and pleasing to palate dish by Chef Sadaf and serve it with schezwan dip.


    For Dough:
    2 cups refined flour
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    For Filling:
    1 cup carrots - grated
    1 cup cabbage – grated
    ½ cup paneer
    1 tablespoonsTbsp oil
    1/2 cup onion - finely chopped
    1 teaspoon garlic - chopped
    1 teaspoon Soya sauce
    1/4 teaspoon vinegar
    1/4 teaspoon black pepper
    Chilli Sauce
    1 Tomato
    8-10 cloves of garlic
    4 Red chilies soaked in 1/2 cup warm water
    Vinegar - 1 tablespoon
    Sugar - 1 teaspoon
    Oil – 1 1/2 tablespoons
    Salt to taste


Knead stiff dough. In a wok, heat oil and add the onion and garlic.
Turn the heat on high flame and saute over add the carrot and cabbage.
Toss in paneer and mix well
Take the pan off and throw in the Soya sauce, vinegar, and black pepper.
Adjust the salt.
Roll the dough thin (translucent) or cut in the rounds.
Take a round, wet edge and place some filling in the center.
Seal the dumplings and steam for about 10 minutes
Serve with soya sauce and chili sauce

About Sadaf HussainFollow On


Sadaf Hussain is a MasterChef India 2016 finalist, TedX speaker and food and travel enthusiast. When he's not cooking delicious dishes for IFN Hindi, he blogs at

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