Soya Chunk & Vegetable Momos

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Preparation time
100 mins
Cooking time
20 mins
Difficulty
hard
Serves
6 people
Meal course
Snack
Posted by
Posted on
0 As Req.
Vegetable Oil
0 As Req.
Water
0 As Req.
Salt
2 Tbsp
Vinegar
6 Nos
Green Chillies
0 Small Piece
Ginger
1 Big
Carrot
100 gm
Soya Chunks
300 gm
All Purpose Flour
0 As Req.
Pepper Powder
Soya Chunk & Vegetable Momos
Rating: 5.0. From 1 vote.
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About Soya Chunk & Vegetable Momos:

“To keep the body in good health is a duty… otherwise we shall not be able to keep our mind strong and clear” by Lord Buddha. Committing myself to healthy food for healthy living ahead. Here comes my version of Soya Chunk and Vegetable Momos.

Momos – also known as momo-cha, a celebrated Nepali-Bhutanese-Tibetian food. Much popular snack in the North East region of India. Making Momos is an enjoyable affair. Among the Tibetian community, momo preparation is very common when family, friends and relatives join together.

The soft dough is rolled very thin, the filling is placed in the centre, and then the momo is shaped and sealed into small packets, leaving some space for it to fill with broth that collects during the steaming process. Although momo shaping is an art that takes patience and practice to keep the filling inside its wrapper, even young children can learn to join in the fun. There are two major variants in momos the steamed momos and the fried momos.

 

Suggestions:

  1. The taste of momos is mainly based on the amount of ginger paste is added. But do not add much.
  2. You can any vegetable of your taste for the filling mix.
  3. Soya chunks can be replaced with mushrooms in the same recipe.
  4. Tomato chutney can be prepared by grinding 03 boiled tomatoes, 05 cloves of garlic and 06 soaked red chillies to a smooth chutney.
  5. Shaping momos is an art. There are a lot of shaping styles of momos are available on the internet. Follow whichever is convenient for you.
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  1. In a large bowl add the all-purpose flour, little salt and water little by little and knead the mix to a soft dough. Divide the dough into very small balls and keep them aside.
  2. Soak the soya chunks in warm water for 15 minutes. Squeeze the soya chunks very well and chop them into very tiny pieces.
  3. Grate the carrot and cabbage. Finely chop the green chillies. Grind the ginger into a smooth paste. Keep all aside.
  4. Place a pan on a medium flame. Heat the oil and add the ginger paste and green chillies.
  5. Add the grated vegetables, soya chunks, and a little salt and sauté it. Once the vegetables are fully cooked add soy sauce, vinegar and pepper powder and stir it well. Turn off the flame and let the mix cool.
  6. Roll the dough into a thin circle of 3cm diameter. Place in on your palm and place 2 tablespoons of the soy & vegetable stuffing in the centre.
  7. Lift one side of the edge and pleat it slowly. Start folding and forming the pleats one by one & at the end, join all the pleats in the centre. Seal it tight.
  8. Once all the momos are prepared like this, steam them with the help of momo steamer or idli steamer for at least 10minutes.
  9. Serve the momos hot with spicy tomato chutney or ketchup.

2 comments

  1. Femina Shiraz said on July 3, 2017 Reply

    I love momos and and I love soya…this recipe sounds like a must try!!

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    1. Profile photo of Taste Pot
      Taste Pot said on July 7, 2017 Reply

      Thank you so much!Kindly try the recipe and let us know your feedback! 🙂 🙂 🙂

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