Baked Veg Momos Recipe Easy, Healthy, and Delicious

Baked veg momos are a delightful twist on the classic steamed dumplings popular in Himalayan regions and beyond. If you love the idea of a crispy outer layer with a juicy, flavorful vegetable filling inside, this recipe is perfect for you.

Unlike traditional momos, these baked versions are healthier, requiring less oil and no steaming, making them an ideal snack or appetizer for any occasion. The combination of fresh vegetables, aromatic spices, and a soft yet firm dough creates a perfect balance of texture and taste that will keep you coming back for more.

Whether you’re a seasoned momo lover or a newbie eager to try something new, this recipe is straightforward and rewarding. Plus, baking momos means you can make a larger batch at once without worrying about multiple steaming rounds.

Serve them as party snacks, festive treats, or even a quick weekday meal. Ready to impress your family and friends with these baked veg momos?

Let’s dive into the recipe!

Why You’ll Love This Recipe

Baked veg momos offer a healthier alternative to fried or steamed momos without compromising on taste. Baking gives them a wonderful crispy texture on the outside while keeping the filling moist and flavorful.

This recipe uses simple, fresh ingredients that are easy to find and customize according to your taste preferences.

Another great thing about this recipe is its versatility. You can prepare the filling with a variety of vegetables, add your favorite herbs and spices, and even experiment with different dipping sauces to complement the momos.

Plus, the baking method makes it easier to prepare in bulk, perfect for gatherings or meal prepping.

If you enjoy recipes like these, you might also like our Half Runner Beans Recipe and Kodiak Banana Muffins Recipe for more wholesome homemade treats.

Ingredients

• For the Dough:
• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup water (adjust as needed)
• 1 tbsp oil (optional)
• For the Filling:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup finely chopped bell peppers (red or green)
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped spring onions
• 2 cloves garlic, minced
• 1-inch ginger piece, minced
• 1/2 tsp black pepper powder
• 1 tsp soy sauce
• 1 tbsp oil
• Salt to taste

Equipment

• Mixing bowls
• Rolling pin
• Baking tray
• Parchment paper or silicone baking mat
• Knife and chopping board
• Large spoon or spatula
• Brush for oil (optional)
• Oven

Instructions

1. Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Slowly add water little by little and knead until you get a smooth and elastic dough. Add oil if desired for extra softness. Cover with a damp cloth and let it rest for 30 minutes.
2. Make the filling: Heat oil in a pan over medium heat. Add minced garlic and ginger and sauté for 1 minute until fragrant.
3. Add chopped onions and sauté until translucent. Then add the chopped cabbage, carrots, and bell peppers. Stir-fry the mixture for 4-5 minutes until the vegetables soften but retain some crunch.
4. Add soy sauce, black pepper, and salt to taste. Mix well and cook for another minute. Turn off the heat and let the filling cool completely.
5. Assemble the momos: Divide the dough into small equal portions and roll each into a ball. Using a rolling pin, roll out each ball into a thin circle of about 3-4 inches diameter.
6. Place a tablespoon of filling in the center of each circle. Carefully fold the edges and pleat to seal the momos. You can make half-moon shapes or round dumplings depending on your preference.
7. Bake the momos: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or a silicone mat.
8. Place the momos on the tray, spaced evenly. If you like, brush the tops lightly with oil for a golden finish.
9. Bake for 20-25 minutes or until the momos turn golden brown and crispy. Halfway through baking, you can flip them for even crispiness.
10. Serve hot: Remove from the oven and let cool for a few minutes before serving with your favorite chutney or dipping sauce.

Tips & Variations

For perfectly soft dough, rest it covered for at least 30 minutes before rolling.

You can substitute all-purpose flour with whole wheat flour or a gluten-free blend for a healthier or allergy-friendly option.

Feel free to add finely chopped mushrooms, corn, or tofu to the filling for added texture and nutrition.

Experiment with spices like cumin, coriander, or chili flakes to customize the flavor.

If you prefer steamed momos, this filling works beautifully with that method too!

Nutrition Facts

Serving Suggestions

Baked veg momos are delicious served hot with traditional momo chutney, which typically includes tomatoes, sesame seeds, garlic, and chili peppers. You can also enjoy them with a simple soy sauce or a tangy tamarind sauce.

For a complete meal, pair them with a fresh salad or a light soup.

Looking for more delightful baked treats? Check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the Glazed Twist Donut Recipe for sweet accompaniments after your savory momos.

Conclusion

Baked veg momos are a fantastic way to enjoy a classic favorite with a healthier, crispier twist. This recipe is simple enough for beginners yet versatile enough to satisfy seasoned cooks looking to experiment with flavors and textures.

With fresh vegetables, aromatic spices, and a tender yet crispy dough, these momos make for a perfect snack or meal addition.

Whether you’re preparing for a family gathering, a cozy night in, or just craving something delicious and wholesome, these baked veg momos will not disappoint. Don’t forget to try pairing them with your favorite dips and sauces to elevate the experience.

Happy cooking!

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