Momos served with Chutney

Momos is a snack from the Sikkim. They are delicious as well as healthy and guilt pangs are definitely out of question as long as you are heaving the steamed version and not the fried one. I used to love eating Momos at a stall in Gurgaon’s Galleria Market. I made the steamed vegetarian version this week end and they turned out nice.


1/2 Cabbage, grated
2-3 Carrots grated
2 medium sized Onions chopped
2 Capsicum chopped
1 bunch Chopped coriander
1 tsp Ginger garlic paste
White Pepper Powder and Salt to taste.

2 Cups Maida
Salt to Taste (All Purpose Flour)
A pinch of Baking Powder


2/3 Tomatoes
5 Garlic flakes, chopped
5 Red Chillies, chopped/Red Chilli Powder
Little amount of Vinegar, Salt to taste


Momos stuffing placed in the center

Fold the edges and steam the Momos

 Mix the maida, baking powder, and salt and add water to make a smooth dough. Divide the dough into equal sized balls. Roll out each ball into a poori as shown in the picture above.
Mix the ingredients for stuffing. Now place some stuffing on the rolled out poori. Dab little water on the circumference of the poori. Now bring the edges together and close them. Steam this for 10-15 minutes- you can use the idli stand too for steaming or bake them in the Owen.
To prepare the chutney, churn the ingredients in a mixer and there you go.
Serve hot steaming Momos with fiery Chutney and enjoy the winters!

The vegetables used for the stuffing should be finely chopped. You can also fry Momos instead of steaming them.  Momos can also be given different shapes, for example – you can divide the rolled out poori into half,  place the stuffing in center of the half and now bring the edges together to form a trianngular shape like a samosoa. Close the edges and steam/fry.