Sweets and Desserts
Maida Veg Momos (Steamed) using Indifeast Maida
Soft, delicate dumplings made with a smooth maida dough and a flavour-packed veggie filling. Perfect for evening snacks, tiffin boxes, or light dinners.
30 Mins
Easy
Ingredients
For the Momo dough:
- 1 cup Indifeast Maida
- ½ tsp salt
- 1 tsp oil
- Water (as needed to form dough)
- A pinch of cardamom
- Few saffron strands (optional)
- ¼ tsp cardamom powder
- Saffron strands (optional)
- Cashews & raisins for garnish
For the vegetable filling:
- 1 cup finely shredded cabbage
- ½ cup grated carrot
- ¼ cup finely chopped capsicum
- ¼ cup finely chopped onions
- 1 tsp ginger-garlic paste
- 1 tsp soy sauce
- ½ tsp vinegar
- ½ tsp black pepper
- Salt to taste
- 1 tbsp oil
Method
Make the Dough
- In a bowl, mix Indifeast Maida, salt, and oil.
- Add water gradually to form a soft, smooth dough.
- Knead for 3–4 minutes.
- Cover and rest for 10–15 minutes.
Prepare the Veg Filling
- Heat oil in a pan.
- Add onions and sauté for 1–2 minutes.
- Add cabbage, carrot, and capsicum. Toss on high flame.
- Add ginger-garlic paste, soy sauce, vinegar, salt, and pepper.
- Cook for 2–3 minutes until moisture evaporates.
- Cool completely before filling.
Shape the Momos
- Divide dough into small balls.
- Roll each ball into a thin circle (2–3 inches).
- Place 1 tbsp filling in the center.
- Fold and pleat edges to shape classic momos (round or half-moon).
- Ensure they are sealed properly.
Steam the Momos
- Heat water in a steamer.
- Grease the steamer plate lightly.
- Place momos with space in between.
- Steam for 8–10 minutes until the dough turns shiny and translucent.
Tips
- Roll dough thin for soft, delicate momos.
- Filling must be dry. No moisture.
- Don’t over-steam; they will turn chewy.
- Use hot water while kneading for softer dough (optional).
Serve With
- Spicy red momo chutney
- Schezwan sauce
- Garlic curd dip for kids’ tiffin
- Serve as is or pair with clear soup for a fuller meal
