Momos are among the most relished and craved street foods for Indian tummies. The sudden arrival of Momos in India brought a massive excitement for its taste and interesting shape. The steamed, fried or tandoori dumplings that originated in East and South Asian region became widely popular in Nepal, Tibet, Himalayas and finally all over India. The different kinds of stuffing, shapes, chutneys and sauces make it a highly desirable delicacy and is guaranteed to be finger-licking good. It tastes best with a Lime Soda or Mojito and gets yummier with a bowl of hot Chowmein Noodles. These cute, tiny, mouth-watering dumplings are easy to cook at our own homes. Craving for street food is a different emotion, hence shall we not try it out at our own kitchens? Let us recreate that familiar picture of holding a plate full of yummy, steaming Momos with some mayonnaise and red chutney by the side. So, what’s with the waiting, let us get started with the recipe.

INGREDIENTS

HOW TO MAKE EASY VEG MOMOS

• In a bowl, add the maida and salt with enough water to knead it into a smooth dough. While kneading, it would be useful if using bit of oil on the palms and fingers. Keep it aside for 15-20 mins.
• Mix all the chopped vegetables into 1 bowl and keep it aside. (You can also add any vegetables according to your interest)
• In a pan, add 3TSP of oil and the grated ginger and chilly. Saute it very well. Then add it to the veggie mix with a bit of salt and chopped coriander.
• Now take the dough and divide it into 2 parts and roll it into long log. Then further divide it into small portions for the dumplings shape.
• Take 1 lump and roll it into a round shape and flatten it using rolling pin, after dusting in flour maintaining approximately 3inch diameter. Continue this process with all the lumps.
•  Now as the poori is ready, add 1/5 tsp of stuffing to it. 
• Then fold it slowly and stick each edges from beginning to end parallelly. At the end just press it together for its shape. Continue this process.
• Steam the stuffed Momos for 5 minutes as it allows frying easier and makes the stuffing yummier.
• After steaming, separate the Momos to a bowl for cooling.
• In a frying pan, add oil for deep frying. 
• In medium flame, as the oil gets hot add each Momos and flip it to both sides when it turn golden crispy brown.
• Finally, shift it into a plate that accompanies mayonnaise and red chutney.