By Shreya Sarpal
February 27, 2026
Steaming hot veg momos with juicy cabbage-carrot filling wrapped in thin dough sheets taste just like street-side stalls in the hills. The secret lies in keeping the filling crunchy and the wrappers delicate.
For Dough: 1 cup maida ½ tsp salt ½ cup water (approx) For Filling: 1 cup finely chopped cabbage ½ cup grated carrot 2 tbsp chopped capsicum 1 tbsp chopped spring onions 1 tsp ginger-garlic paste 1 tsp soy sauce ½ tsp black pepper Salt to taste 1 tsp oil
Mix maida, salt, and water, then knead into smooth dough and let it rest for 20 minutes.
Heat oil, sauté ginger-garlic, add vegetables, soy sauce, salt, and pepper, cook for 2-3 minutes and let it cool.
Divide the dough into small balls and roll them into thin discs.
Place filling in the centre, pleat edges, and seal tightly.
Steam for 10-12 minutes until glossy and cooked.