Crispy Pan Fried Cheese Momos | वेज चीज़ मोमोज़ रेसिपी
Hmemade momos filled with crunchy vegetables, protein rich soyachunks, and melted cheese, then pan fried for a deliciously crispy bottom. 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.
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.