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Vegetarian Momos Recipe- How To Make Delicious Veg Momos At Home in One Hour?

Vegetarian Momos Recipe- How To Make Delicious Veg Momos At Home in One Hour?

There are many reasons to love momos. They sound cute, they look cute, they taste amazing and are very fun to eat. If you never tried momo, our vegetarian momos recipe will help you change that. Momos might appear cute but they’re not very easy to prepare and there are certain finesses that you should know. That’s what this post is all about.

But before we get to the actual vegetarian momos recipe, let’s cover some basics!

What Are Momos?

vegetarian momos recipe

To explain it in the easiest way, Momos are a South Asian version of the Chinese dumplings. This delicious delicacy is native to Tibet, Nepal, Bhutan, and India. Most often, momos are prepared with chicken and but you can also find beef momos and pork momos (especially in and around Tibetan markets). Let’s not forget that the local cuisines in Tibet, Nepal, and Bhutan aren’t the most vegetarian-friendly cuisines in the world.

However, momos are also one of the most popular street food snacks in India, the country with most vegetarians in the world. And vegetarian momos recipe are quite popular in India where you can find a lot of variations of the momo filling, including potato momos, paneer momos, cheese momos, etc. In this recipe, we’ll use different kinds of vegetables to make the momo filling and our recipe is vegan-friendly so that even vegans can taste this delicious snack.

Short History of Momos

vegetarian momos recipe

Even though the exact origin of momos is debatable, most historical sources link it to the autonomous region of Tibet. From here, through the Tibetan diaspora, this delicious snack spread to today’s Nepal, Bhutan, and India, as well as some Central Asian countries, such as Tajikistan, Uzbekistan, Kazakhstan, etc. while variations of momos can also be found in Georgia (khinkali), Turkey (manti), and even Poland (pierogi).

The first versions of Momos outside of Tibet have been noticed among the ancient Newar community that inhabited the Kathmandu Valley in Nepal. Most likely, these were brought by traveling merchants from Tibet. As we mentioned, the original filling of momos consists of meat but as the traditional momos recipe spread in India, it was modified to suit the needs of the large population of vegetarian Hindus. That’s the beauty of momos; you can make it any way you want to, which brings us to the next point…

Momo Varieties

deep fried momos

Momo varieties can be classified depending on two different factors; regions and methods of preparation. If we divide momos by regions, we can say that there are numerous different types of momos, such as momos in Tibet, India, Nepal, and Bhutan, dim-sums in China, manti/honim/guzlama/tukhm barak in the Turkic countries, khinkali in Georgia, pierogi in Poland and several other Slavic countries, etc.  

If we divide momos by method of preparation, there are three varieties of momos; steamed, deep-fried, and baked. In addition to this, different kinds of momos are made in different parts of the Indian Subcontinent and the Tibetian Plateau. Recently, momos have become so popular even in the western world, that you can find all kinds of crazy combinations, such as cheese momos, soup momos, momos in chicken curry, and even chocolate momos.

We’ll try to cover more of these in our future recipes, but for now, we’ll only focus on the vegetarian momos recipe.

How To Shape The Momos?

shaping momos

The most difficult part of this vegetarian momos recipe is shaping the momos. There are many ways to shape momos but we believe that the one presented in this recipe is the easiest for beginners. Start with dividing the dough into two pieces and rolling out a large, thin sheet of dough. Use a biscuit cutter to cut out large circles and roll the circles to make them thinner.

As for the shaping, start by placing one circle in your non-dominant hand and add the filling. Use your dominant hand’s pointer finger and your non-dominant hand’s thumb to push the dough to flute and seal the momo. If you want to see how this looks visually and see a few different shaping styles, you can refer to this video.

Preparation Tips & Tricks

vegetarian momos recipe

Don’t roll your veg momos too thin or too thick. Aim for medium thickness at the center and try to make the edges as thin as possible.

Line your steaming basket with a cabbage leaf to prevent the momos from sticking to the steaming tray.

The most common vegetables used are carrots, cabbage, and capsicum, but you can also experiment with mushrooms, beans, green beans, broccoli, potatoes, tofu, or even paneer.

If you’re using a lot of water-heavy vegetables, make sure to add them in the first step so that they don’t make your filling soggy.

Finally, make sure to roll the momos wrap as thin as you can because if you don’t, pleating the veg momos will be difficult.

Are you a fan of Indian vegan snacks? Then you ought to check out some of our other veg recipes:

khichdi recipe

jhal muri recipe

ghugni chaat recipe

pani puri recipe.

How To Serve Veg Momos?

momos chutney

There are two ways to serve veg momos. Most commonly, momos served with a dipping sauce called momos chutney. The chutney is usually flavorful but very hot. It’s made of tomatoes, garlic, and a lot of red/green chilies. Depending on the color of the chilies used, there are two types of chutney; green and red. Momos are traditionally eaten with hands by dipping them into the chutney.

Another popular alternative is to serve veg momos with Tibetian Thukpa soup but you can also serve it with any clear soup. The thukpa soup version is more popular in Tibet and Bhutan while the chutney is more popular in Nepal and India.

Our vegetarian momos recipe includes a hot, red chutney.

Yield: 10 Pieces

Vegetarian Momos Recipe

vegetarian momos recipe

Are you wondering how to make veg momos at home? Check out our easy vegetarian momos recipe to see how you can make momos in less than one hour.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


For The Dough

  • 2 Cups All-purpose Flour
  • 3/4 Cup Water
  • 1 Tablespoon Oil
  • 1 Teaspoon Salt

For The Filling

  • 200 Grams Shredded Cabbage
  • 80 Grams Shredded Carrot
  • 100 Grams Sliced Capsicums
  • 50 Grams Sliced Scallions
  • 50 Grams Sliced Scallions
  • 3 Teaspoon Salt
  • 3 Teaspoon Salt
  • 1 Tablespoon Ginger
  • 1 Tablespoon Ginger
  • 4 Garlic Cloves
  • 4 Garlic Cloves
  • 1 Tablespoon Cilantro
  • 1 Tablespoon Cilantro
  • 2 Teaspoon Black Pepper
  • 2 Teaspoon Black Pepper
  • 2 Teaspoon Oil


1. In a mixing bowl, mix the flour and salt.

2. Add some water and mix the dough until it comes together.

3. Knead the dough, adding more flour if necessary.

4. Cover the dough with a damp towel and let the dough rest for 30 minutes.

5. Add the vegetables in a large mixing bowl.

6. Add the ginger, cilantro, salt, and black pepper and leave the mixture for 15 minutes.

7. After 30 minutes, divide the dough in half.

8. Leave one half under the damp towel and roll the second half until it becomes very thin.

9. Cut the dough into tiny circles and keep the scraps back under the towel to reuse again later.

10. Take one piece of dough in your palm and put about 1 tablespoon of filling in the middle.

11. Fold and pinch the dough to form a round momo and pinch the dough at the end to seal the center.

12. Re-roll the scraps and repeat the process with the remaining dough. Keep all the rolled momos on a plate.

13. Prepare a large steaming pot, fill it with water, and place it under medium heat.

14. Place your momos on a lightly greased steamer but make sure to leave enough space for each dumpling as they will rise.

15. Steam for 5-10 minutes until the dough gets sticky and once it does, remove the first batch and add the second.

15.1 If you want to have the momos fried, add the steamed momos in hot oil and deep fry them for 2 minutes until they become crunchy.

15.2 If you want to have the momos baked, bake them in your oven at 200 degrees Celcius for 15 minutes.

16. Serve hot with some chutney and enjoy!

Nutrition Information:

Serving Size:

100 grams

Amount Per Serving: Calories: 265Total Fat: 7 gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 218mgSodium: 1150mgCarbohydrates: 49gNet Carbohydrates: 49gFiber: 6gSugar: 4gProtein: 10g

A Few More Things You Need For This Recipe

Did you ever try veg momos? Did you like our vegetarian momos recipe? Have you tried it at home? Are there any things you think we missed in our veg momos recipe or things that you do differently? Let us know in the comments!

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vegetarian momos recipe
vegetarian momos recipe
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