Soya Momos Steamed or Fried

Meaty, Soft and Juicy Momos prepared with simple ingredients is both healthy and delicious. These Momos can be added in soup, crumb coated and fried or just fried and served with chutneys and enjoyed with chai. These dumplings are filled with a flavorful mixture of soya, vegetables, and spices. The Momos are then steamed or pan-fried to perfection, resulting in a crispy exterior and a juicy, flavorful filling. Serve these Soya Steamed or Fried Momos as an appetizer or a snack, and enjoy. It can be served with a bowl of soup of your choice. Please like and subscribe to my channel. The link is given below: Video link https://youtu.be/hExzRlkTpV0

Cooking Tips:

 

Make sure to squeeze out any excess water from the soya chunks or keema before using it in the filling.

You can add finely chopped cabbage, carrots, and bell peppers to the filling for added crunch and flavor.

To make the momos healthier, you can also bake them in the oven instead of pan-frying.

 

Storage and Serving:

 

Leftover momos can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, steam the momos for a few minutes until heated through.

Serve the Soya Steamed or Fried Momos hot as an appetizer or a snack, with a side of dipping sauce.

Prep Time: 25 mins

Cook Time: 25 mins

Course: Snack

Cuisine: Indian

Servings: 4 people

 

Ingredients:

For Dough:

2.5 cups of maida all-purpose flour

Salt as per

Water

1 tsp oil

 

For Stuffing:

150 gm Soya Chunks/Soyabean

2 tbsp chopped garlic

2 tbsp chopped ginger

1 Whole Bunch Spring Onions - 250 Grams

2 tbsp chopped green chilli

3 medium-sized finely chopped onion

1 tbsp soya sauce

Salt and black pepper powder as per taste3 tbsp oil

 

Instructions:

 

To Make Soya Momos, take 150gm soya chunks/soybean.

Take 1 liter of warm water in a separate pot. Cover and soak the soya chunks in the water for at least 20 minutes. Keep it aside.

To make the momos dough, take 2.5 cups of all-purpose flour (maida) and salt in a mixing bowl. Mix it well.

Gradually start adding water to make a little tight dough. After making the dough, pour 1 tsp of oil and apply it to the dough. Cover it and keep it aside for 20 minutes.

To make the stuffing/filling. Check the soaked soya chunks. It has doubled in size. Squeeze out excess water and keep the soya chunks aside.

Take a grinding jar and add the soya chunks into it. Grind it in batches.

Heat 3 tbsp oil in a pan and add the following finely chopped veggies: chopped garlic, chopped ginger, and chopped green chilli.

Cook it on high flame for half a minute.

After 30 seconds, add 3 medium-sized finely chopped onions, spring onion and cook on high flame for 1 minute.

After cooking the onions for a minute, add 1 tbsp soya sauce and mix it well. Cook for half a minute.

After 30 seconds, add salt and black pepper powder. Mix it well.

Now, add the soya chunks and mix them well. Turn the flame to medium and let it cook for 3 minutes while mixing.

The stuffing is ready. Keep it aside in a separate container to let it cool.

Next, check the dough. Knead it well for a few seconds and divide it into two parts. Make small rough balls.

Start rolling and pressing the balls between the palm of your hands and making disc shape dough.

Now, take the small dough, rub it with maida (flour), using rolling pin and board, start rolling the dough. The size is the same as that of a poori. Don't make it too thick or too thin.

Grease the momos plate with oil. Keep it aside.

Take the rolled dough and place 1-1.5 tbsp of stuffing in the middle of the puri. 

Apply water on the sides.

Start gathering the sides together with one hand while pressing the stuffing inside with the other hand.

Remove the extra part at the top. This is the most common and classic method of folding the momos. Prepare all the momos. 

Boil water in a large pan or kadhai. Alternatively, you can use Momos Maker if you have it.

After the water is boiled, place the momos steamer plate on top of the kadhai.

Cover the plate and cook for 12-15 minutes on low to medium flame.

After 15 minutes, remove the cover. The steamed momos are ready. Turn off the flame.

Serve the Momos on a plate. You can check out the recipe for the Spicy Momos Chutney as well.

 

OR

Fried Soya Momos:Take very small portions of dough roll them out in circles until a little translucent.

Fill each portion with the filling and close each one.

Heat oil in a pan add the Momos 3-4 at a time

Remove when they turn golden brown

Serve hot Momo chutney

Momo Chutney :

Boil tomatoes and red chillies with 1 tsp vinegar.strain it. let it cool down. blend in mixer grinder. Add salt, red chilli powder and black pepper powder in the paste as per taste. Add vinegar to make the paste little watery.

1.   

Chop the garlic cloves.  Heat a pan.  Add 1-2 tsp oil and now add the chopped garlic cloves. Cook it for 20 secs.

Add the chutney and cook the chutney on low heat for few minutes, add little more vinegar as per your taste.  Let chutney cool.