Fried momos recipe – Veg fried momos recipe – Fried Dimsum Recipe

    fried momos recipe

    Fried momos recipe – Veg fried momos recipe – Fried Dimsum Recipe

    Fried momos are another all time favorite street snack recipe apart from steamed momos and tandoori momos. So yummy to eat and very easy to make! Steamed vegetable momos are a popular and most favorite recipe from Tibetan and Nepali cuisine but now are a popular street food in India as well. These homemade dumplings are cooked with no oil in steam and thus make a healthy food. But today we have an super amazing recipe of fried momos for you all. Apart from steamed momos fried and tandoori momos are two other variations that everyone relishes eating.

    Though preparing momos takes a good amount of time. But if you have a helping hand then the time will reduce. These popular street dumplings are so versatile. All you need is to master the technique of twisting and folding them. Fried vegetable momos recipe are an authentic, simple and quick and delicious recipe from Northern East India. . So, try out this classic fried momos recipe with this easy to follow step-by-step instructions and pictures. Everyone will surely love eating this fried dim sum for sure. Enjoy!

    Directions

    Getting ready:

    Rinse the cabbage thoroughly with water and remove the leaves on top. Now grate it little finely. Also, peel the rinsed carrot and grate it as well.

    fried momos recipeMaking:

    Take refined flour in a big mixing bowl and add ¼ tsp salt to it. Now add water in small portions and knead soft dough. You can grease your hands with some oil to knead the dough as it turns little sticky. Dough is done and ready. Almost half a cup of water is used for kneading this much quantity of water. Cover and keep the dough aside for 15 to 20 minutes to set.

    fried momos recipes

    For preparing the tempering for the stuffing, heat a pan with 2 to 3 tsp oil. W hen the oil is sufficiently hot; add grated ginger to it, followed by 1 finely chopped green chilly and sauté for a while.

    fried momos recipe

    Now mix this tempering to the grated cabbage and carrot now. To the stuffing, now add the following ingredients – more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.

    fried momos recipe

    After 20 minutes are done, grease your hands with some oil and knead the dough again. Divide the kneaded dough into small portions. For this divide the dough into two parts, roll it out like a long log and further divide into small lumps.

    fried momos recipe

    Then lift one dough lump, covering the rest to prevent them from drying. Roll giving it a round shape and then flatten it a little. Dust the dough ball with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling you roll out the poori from the edges. It should not too thin at the center.

    fried momos recipe

    Lift one poori on your hand and top it with 1 to 1.5 tsp stuffing.

    fried momos recipe

    To fold the rolled poori, stick the edges together at one corner. Make another fold and stick to the first fold. Give another fold and stick to previous fold. Move a little further and give third fold. Keep moving ahead and stick the folds to the previous ones. Make the fourth fold and stick to the previous fold then give another fold. Again give a fold and then two make two more folds like this. Turn all the folds and stick them together. With this you will get round shaped momos. Similarly prepare the remaining momos as well.

    fried momos recipe

    Now let us steam the momos. For this, we can use momos maker for steaming the momos or you can use any other cooking vessel. Add 2 cups of eater in a vessel and place it on flame for simmering.

    fried momos recipe

    Grease a sieve for steaming the momos and place the momos at some distance on it.

    fried momos recipe

    When the water starts simmering, place the sieve over the vessel and cover it well. Le the momos cook for 5 minutes as we don’t need to cook them through.fried momos recipe

    After cooking the momos for 5 minutes, take off the sieve from the vessel and let them cool down a little. Transfer the momos to a bowl. Once the momos cool down completely we will fry them. The momos cool down too quickly but we fry the momos only when needed to be served. You can keep the momos ready in the morning and serve them any time of the day after deep frying.

    fried momos recipe

    Heat enough oil in a wok or pan for deep frying the momos. Check if the oil is rightly heated. For this, bring your hand over the wok and you will feel the heat. We need medium hot oil for frying the momos.Drop the momos in oil for frying. Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides.

    fried momos recipe

    When the momos turn golden brown, take the momos on the slotted ladle and hold at the edge of the wok so that extra oil drains back to the wok. Place the momos on a kitchen paper towel to remove the excess. Likewise fry rest of the momos as well. It takes 5 to 6 minutes for frying momos at once.fried momos recipeServing:

    With this much dough 23 to 24 momos can be prepared. Steaming hot and super scrumptious fried momos are ready. These momos are crispy on outside and soft inside. You can serve these fried momos as snacks in the evening or serve them as starter in any party with red chilly chutney, less spicy tomato chutney and white sauce an relish eating.

    Suggestions:

    • We have used cabbage and carrot for making the stuffing. You can also use any other vegetable as well like peas, capsicum as per the availability.
    • Fry the momos just prior serving them. You can prepared the steamed momos in the morning and then serve them during anytime of the day.
    Fried momos recipe - Veg fried momos recipefried momos recipe
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 5
     
    Ingredients
    • Refined flour – 1 cup (125 grams)
    • Cabbage – 1 (300 to 350 grams)
    • Carrot – 1 (50 to 60 grams)
    • Coriander leaves – 2 tbsp (finely chopped)
    • Oil – 2 tbsp
    • Green chilly – 1 (finely chopped)
    • Grated ginger – ½ inch piece
    • Salt – ¼ tsp + ¾ tsp (or to taste)
    • Oil – for frying
    Instructions
    1. Rinse the cabbage thoroughly with water and remove the leaves on top. Now grate it little finely. Also, peel the rinsed carrot and grate it as well.
    2. Take wheat flour in a big mixing bowl and add ¼ tsp salt to it. Now add water in small portions and knead soft dough. You can grease your hands with some oil to knead the dough as it turns little sticky. Dough is done and ready. Almost half a cup of water is used for kneading this much quantity of water. Cover and keep the dough aside for 15 to 20 minutes to set.
    3. For preparing the tempering for the stuffing, heat a pan with 2 to 3 tsp oil. W hen the oil is sufficiently hot; add grated ginger to it, followed by 1 finely chopped green chilly and sauté for a while. Now mix this tempering to the grated cabbage and carrot now. To the stuffing, now add the following ingredients - more than ½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. Stuffing is now done and ready.
    4. After 20 minutes are done, grease your hands with some oil and knead the dough again. Divide the kneaded dough into small portions. For this divide the dough into two parts, roll it out like a long log and further divide into small lumps.
    5. Then lift one dough lump, covering the rest to prevent them from drying. Roll giving it a round shape and then flatten it a little. Dust the dough ball with dry flour. Roll out the dough ball into 2.5 to 3 inch diameter thin poori. If it sticks to the rolling plate, dust it again with the dry flour. Make sure that while rolling you roll out the poori from the edges. It should not too thin at the center. Lift one poori on your hand and top it with 1 to 1.5 tsp stuffing.
    6. To fold the rolled poori, stick the edges together at one corner. Make another fold and stick to the first fold. Give another fold and stick to previous fold. Move a little further and give third fold. Keep moving ahead and stick the folds to the previous ones. Make the fourth fold and stick to the previous fold then give another fold. Again give a fold and then two make two more folds like this. Turn all the folds and stick them together. With this you will get round shaped momos. Similarly prepare the remaining momos as well.
    7. Now let us steam the momos. For this, we can use momos maker for steaming the momos or you can use any other cooking vessel. Add 2 cups of eater in a vessel and place it on flame for simmering. Grease a sieve for steaming the momos and lace the momos at some distance on it.
    8. When the water starts simmering, place the sieve over the vessel and cover it well. Le the momos cook for 5 minutes as we don’t need to cook them through. After cooking the momos for 5 minutes, take off the sieve from the vessel and let them cool down a little. Transfer the momos to a bowl. Once the momos cool down completely we will fry them. The momos cool down too quickly but we fry the momos only when needed to be served. You can keep the momos ready in the morning and serve them any time of the day after deep frying.
    9. Heat enough oil in a wok or pan for deep frying the momos. Check if the oil is rightly heated. For this, bring your hand over the wok and you will feel the heat. We need medium hot oil for frying the momos.
    10. Drop the momos in oil for frying. Drop as many momos as possible at once in the wok and fry until they get golden brown in color from all sides. Take the momos on the slotted ladle and hold at the edge of the wok so that extra oil drains back to the wok. Place the momos on a kitchen paper towel to remove the excess. Likewise fry rest of the momos as well. It takes 5 to 6 minutes for frying momos at once. With this much dough 23 to 24 momos can be prepared. Steaming hot and super scrumptious fried momos are ready. These momos are crispy on outside and soft inside. You can serve these fried momos as snacks in the evening or serve them as starter in any party with red chilly chutney, less spicy tomato chutney and white sauce an relish eating.

     

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