As soon as you step out in the evening, you'll find numerous momo stalls in the market. The crowds at these stalls can be gauged by the popularity of momo.

So, if you don't want to go out and eat momos or want to be careful about hygiene, you can make vegetable momos at home. Let's learn the recipe for vegetable momos.

Ingredients
For the outer layer:
Flour - 2 cups
Salt - to taste
Oil - 1 teaspoon
Water - for kneading (slightly warm)
For the stuffing:
Cabbage - 1 cup (finely grated)
Carrot - 1/2 cup (grated)
Capsicum - 1/4 cup (finely chopped)
Onion - 1 medium (finely chopped)
Ginger-garlic paste - 1 tablespoon
Green chilies - 2-3 (finely chopped)
Black pepper powder - 1/2 teaspoon
Soy sauce - 1 teaspoon
Salt - to taste
Coriander leaves - finely chopped

Method:
First, combine flour and salt in a bowl. Add water little by little and knead into a stiff dough. Make sure the dough is neither too soft nor too hard. Finally, grease it with oil and leave it covered for 20-30 minutes.

Heat a little oil in a pan. Add ginger-garlic paste and green chilies and fry. Add the onion and cook until lightly pink. Then add all the grated vegetables.

Fry the vegetables on high heat for only 2-3 minutes to maintain their crunch. Now add soy sauce, pepper, and salt. Finally, add the coriander leaves. Turn off the heat and let the mixture cool completely.

Now, break the dough into small balls and roll them out very thinly. Keep the edges thinner than the center. Then, place a spoonful of stuffing in the center of the puri and lightly brush the edges with water to shape it to your desired shape.

Heat water in a momo steamer. Grease the steamer plate with oil to prevent the momos from sticking. Place the momos at a distance and steam them over medium heat for 10-12 minutes. When the outer layer of the momos becomes slightly transparent, they are ready.

Serve them with spicy red chili and garlic chutney.

Special Tips
Vegetable Water - If the vegetables are releasing a lot of water, salt them and let them sit for 10 minutes before making the stuffing, then squeeze out the excess water.

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