If you love momos, you’re going to enjoy these homemade Veg Cheese Momos! They are filled with a delicious mixture of finely grated vegetables, soya chunks, cheese, and flavorful Asian-style seasonings.
For this recipe, the stuffing does not need to be cooked separately. Since the vegetables are finely grated and combined with grated cheese and minced soya chunks, they come together beautifully to make a flavorful and satisfying filling.
Instead of steaming the momos in a traditional steamer, we are making them pan-fried style. The momos are first lightly cooked in oil and then steamed in the same pan. This gives them a beautifully crispy bottom while keeping the momo soft and tender on top.
Serve these homemade momos with a spicy tomato-chili chutney and enjoy a delicious snack or light meal at home.
For the Momo Dough
- 2 cups all-purpose flour (maida)
- ¼ teaspoon salt
- 1 tablespoon oil
- Water, as required
For the Stuffing
- 1 cup finely grated cabbage, with excess water squeezed out
- ½ cup grated carrot
- ½ cup finely chopped capsicum
- ½ cup boiled soya chunks, coarsely ground
- ½ cup grated processed cheese
- 2 green and red chilies, finely chopped
- 1 teaspoon finely chopped ginger
- 1 tablespoon soy sauce
- ½ teaspoon Tastemaker/Maggi Masala
- ¼ teaspoon black pepper powder
- ½ teaspoon rice vinegar or white vinegar
- Salt, to taste
Step 1: Prepare the Momo Stuffing
- Start by preparing the stuffing.
- Take 1 cup finely grated cabbage and squeeze out as much excess water as possible.
- Add ½ cup grated carrot, ½ cup finely chopped capsicum, ½ cup boiled soya chunks, coarsely ground, ½ cup grated processed cheese, 2 finely chopped green and red chilies, 1 teaspoon finely chopped ginger, 1 tablespoon soy sauce, ½ teaspoon Tastemaker or Maggi Masala, ¼ teaspoon black pepper powder, ½ teaspoon rice vinegar or white vinegar, Salt to taste
- Mix everything thoroughly until all the ingredients are well combined.
- There is no need to cook the stuffing separately. Since the vegetables are finely grated, and the soya chunks and cheese help bind everything together, the mixture makes a delicious filling for the momos.
- Once the stuffing is ready, cover it and place it in the refrigerator while you prepare the dough.
Step 2: Prepare the Momo Dough
- Take 2 cups of all-purpose flour in a large bowl.
- Add ¼ teaspoon salt and 1 tablespoon oil.
- Gradually add water and knead to make a slightly firm dough.
- Knead the dough well until it becomes smooth.
- Cover the dough and let it rest for 20 minutes.
- After 20 minutes, knead the dough again. If the dough feels too firm, knead it until it becomes soft and smooth enough to roll easily.
- Take the prepared stuffing out of the refrigerator and keep it ready.
Step 3: Roll the Momo Wrappers
- Place the dough on a board and lightly dust it with dry flour.
- Divide the dough into equal portions and make small balls.
- Take one dough ball and dust it lightly with flour.
- Roll it out using a rolling pin. The wrapper should be slightly thick—not too thin.
- Place the rolled wrapper in your palm and add some prepared stuffing in the center.
Step 4: Shape the Momos
- You can shape the momos in whichever style you prefer.
- For a simple pleated shape, bring the edges together and make small folds or pleats around the filling.
- Pinch the top to seal the momo properly.
- You can also make them in a round shape or use a simple gujiya-style shape if you find pleating difficult.
- Continue the same process until all the momos are prepared.
Step 5: Pan Fry and Steam the Momos
- Instead of using a traditional steamer, we will cook these momos directly in a kadai.
- Place a kadai over medium heat and add about 1 tablespoon oil.
- Arrange the momos in the pan, leaving a little space between them.
- Let them cook for about 1 minute, allowing the bottom to become lightly crisp.
- Now add ½ cup water to the kadai.
- Immediately cover the pan with a lid.
- The water will create steam and cook the momos from the top, while the bottoms continue to become crispy.
- Cook covered for about 10–12 minutes.
- After 12 minutes, remove the lid and check the momos.
- Our quick and delicious Pan-Fried Veg Cheese Momos are ready!
Carefully transfer the momos to a serving plate. Serve them hot with a spicy tomato chili chutney.
The crispy bottom of these pan fried momos makes them especially delicious. Dip them into the spicy chutney and enjoy them while they are hot.
These homemade Veg Cheese Momos make a great snack, appetizer, or light meal for the whole family.
- Squeeze the excess water from the grated cabbage before making the stuffing.
- Finely grate or chop the vegetables so the stuffing binds together well.
- Do not make the momo wrappers too thin, as they may tear while filling and shaping.
- The dough should be slightly firm but smooth and easy to roll.
- Rest the dough for about 20 minutes, then knead it again before making the wrappers.
- Do not overfill the momos, as this can make sealing them difficult.
- Make sure the momos are properly sealed before cooking.
- Keep the heat at medium while pan-frying and steaming.
- Adding water and immediately covering the kadai allows the momos to steam while the bottoms become crispy.
- Serve the momos hot with spicy tomato-chili chutney for the best flavor.
Crispy Pan Fried Cheese Momos | वेज चीज़ मोमोज़ रेसिपी
Ingredients
- For the Dough
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tbsp oil
- Water as required
- For the Stuffing
- 1 cup grated cabbage excess water squeezed out
- ½ cup grated carrot
- ½ cup finely chopped capsicum
- ½ cup boiled soya chunks coarsely ground
- ½ cup grated processed cheese
- 2 green and red chilies finely chopped
- 1 tsp finely chopped ginger
- 1 tbsp soy sauce
- ½ tsp Tastemaker or Maggi Masala
- ¼ tsp black pepper powder
- ½ tsp rice vinegar or white vinegar
- Salt to taste
Instructions
Prepare the Stuffing
- Add grated cabbage 1 cup, grated carrot 1/2 cup , chopped capsicum - 1/2 cup, ground boiled soya chunks - 1/2 cup, and 1/2 cup grated cheese to a bowl.
- Add chopped 2 green chilies, 1/2 tsp ginger, soy sauce - 1 tbsp, Tastemaker or Maggi Masala - 1/2 tsp, black pepper - 1/4 tsp, vinegar - 1/2 tsp, and salt.
- Mix everything well until evenly combined.
- There is no need to cook the stuffing separately.
- Cover and refrigerate while preparing the dough.
Prepare the Dough
- Add 2 cups all purpose flour, salt, and oil to a bowl.
- Gradually add water and knead into a slightly firm, smooth dough.
- Cover and let it rest for 20 minutes.
- After resting, knead the dough again until smooth and soft enough to roll.
Shape the momos
- Divide the dough into equal portions and make small balls.
- Dust each ball lightly with dry flour and roll it into a moderately thin wrapper.
- Place some stuffing in the center.
- Fold and pinch the edges to seal the momo.
- You can make pleated, round, or simple gujiya style momos.
Pan fry the momos
- Heat a kadai over medium heat and add 1 tbsp oil.
- Arrange the momos in the pan and cook for about 1 minute.
- Add ½ cup water and immediately cover the kadai with a lid.
- Cook for 10–12 minutes, until the momos are cooked and the bottoms become crispy.
- Remove the lid and transfer the momos to a serving plate.
- Serve the hot Pan Fried Veg Cheese Momos with spicy tomato chili chutney.
Video
Notes
- Squeeze the excess water from the cabbage before preparing the stuffing.
- Do not roll the momo wrappers too thin, as they may tear while filling.
- Rest the dough for 20 minutes, then knead it again before rolling.
- Avoid overfilling the momos so they seal properly.
- Pan-frying gives the momos a delicious crispy bottom while steaming cooks the filling.
- Serve immediately with spicy tomato-chili chutney for the best taste.
Yes. You can skip the cheese and make regular vegetable momos. However, cheese adds extra richness and helps bring the stuffing together.
No. The vegetables are finely grated or chopped, so the stuffing can be used directly without pre-cooking.
Make sure to squeeze out the excess water from the grated cabbage before mixing it with the other ingredients.
The recipe uses all-purpose flour for soft and easy-to-roll momo wrappers. The original recipe does not specify a wheat-flour version.
Place the momos in a lightly oiled kadai and cook for about 1 minute. Add ½ cup water, cover immediately, and cook for 10–12 minutes. This makes the bottoms crispy while the momos steam on top.
Yes, the recipe can be prepared using a traditional steamer, although this particular method is designed for pan-fried momos with a crispy bottom.
Roll the wrappers moderately thin but not paper-thin. They should be thick enough to hold the filling without tearing.
Serve them hot with a spicy tomato chili chutney for a delicious combination.
The wrapper may be too thin or the stuffing may be too much. Use a moderate amount of filling and make sure the edges are properly sealed.
Let the dough rest for about 20 minutes, then knead it again before rolling the wrappers.
