Easy Veg Momo Manchurian Recipe: Step-by-Step Guide

Enjoy a delightful blend of flavors with this delicious Veg Momo Manchurian Recipe A harmonious blend of juicy pakodas and delicious Manchurian sauce, all you need to know is that this dish promises a gastronomic adventure like no other. Starting as a funky street food innovation, it quickly won over people with its unique flavor profile and casual appeal. Let me begin my culinary journey with a step-by-step guide to making this sensational dish.

Starting with preparing the dumplings, let me tell you, choose any version of your choice – be it paneer, soya chunks, or even the meaty version. The versatility of this recipe welcomes experimentation. Once the pakodas are ready, it’s time to flavor them with the unique Manchurian sauce. Let me tell you, you have the flexibility to adjust the sauce to your liking, whether you want spicy chili or the spicy flavor of Sichuan.

As you begin the cooking process, keep some helpful tips in mind. Choose smaller-sized momos to ensure that they retain their shape while frying with the delicious Manchurian sauce. As you know, this step is crucial to maintaining the integrity of the dish, ensuring that each piece is packed with flavor. Whether you prefer saucy gravy or dry gravy, the choice is yours. The gravy version turns this dish into a hearty meal, perfect to eat with noodles or fried rice. Alternatively, the dry version serves as a unique appetizer, stimulating the taste buds with each crispy bite.

As the aroma wafts through your kitchen, get ready to mesmerize your taste buds with a unique blend of flavors. Let me tell you, the spicy, umami-rich Manchurian sauce coats the tender dumplings beautifully, creating a symphony of flavors in every bite. You need to know that for freshness, serve hot garnished with fresh herbs.

With this Veg Momo Manchurian recipe, let me tell you that you are not just making a dish; You are creating an experience – a journey through delicious flavors and comforting textures. Let me tell you, embark on a culinary adventure and indulge yourself in a variety of flavors that will leave you craving for more. Let each meal transport you to the bustling streets of India, all you need to know is where innovation meets tradition in a delightful culinary fusion.

INGREDIENTS To Make Veg Momo Manchurian Recipe Step-By-Step

Combine the following for momo dough:

• 1½ cups of all-purpose flour
• ½ teaspoon of salt
• Sufficient water for kneading
• Oil for greasing

Prepare the vegetable stuffing with:

• 3 teaspoons of oil
• 2 cloves of garlic, finely chopped
• 1 chili, finely chopped
• 2 tablespoons of spring onion, chopped
• ½ onion, finely chopped
• 2 cups of cabbage, finely chopped
• 1 carrot, finely chopped
• 1 teaspoon of Soybean sauce
• ¼ teaspoon of pepper powder
• ½ teaspoon of salt
• 2 tablespoons of spring onion, chopped

For the Manchurian sauce, you’ll need:

• 2 tablespoons of oil
• 2 cloves of garlic
• 1 inch of ginger
• 2 tablespoons of spring onion
• 2 tablespoons of onion, finely chopped
• 2 tablespoons of carrot, finely chopped
• 3 tablespoons of cabbage, finely chopped
• 3 tablespoons of capsicum, finely chopped
• 2 tablespoons of vinegar
• 2 tablespoons of soy sauce
• 2 teaspoons of chili sauce
• ¼ teaspoon of pepper powder
• ¼ teaspoon of salt
• 1 cup of cornflour slurry
• ½ teaspoon of chili powder
• ¼ cup of water
• 2 tablespoons of spring onion, chopped

Method To Make Veg Momo Manchurian Recipe Step-By-Step

Vegetable Stuffing for Veg Momos:

1. Heat 3 tsp oil in a Kadai.
2. Add 2 cloves of minced garlic, 1 chopped chili, and 2 tbsp chopped spring onion. Stir-fry on high flame.
3. Add ½ finely chopped onion, sauté until slightly shrunk.
4. Further add 2 cups shredded cabbage and 1 grated carrot. Stir-fry.
5. Add 1 tsp soy sauce, ¼ tsp pepper powder, and ½ tsp salt. Mix well.
6. Finally, add 2 tbsp chopped spring onion and mix. Set aside.

Veg Momos Recipe Step-By-Step:

1. In a large bowl, take 1½ cups of all-purpose flour (maida) and ½ tsp salt. Mix well.
2. Add water gradually and knead until a non-sticky, soft dough forms.
3. Grease the dough with oil, cover, and let it rest for 20 minutes.
4. After resting, knead the dough slightly and divide into small balls.
5. Roll each ball into a thin circle.
6. Place a tbsp of prepared vegetable stuffing in the center.
7. Pleat from one side to seal tightly.
8. Place momos in a greased steamer and steam for 10 minutes until a shiny layer appears.

Manchurian Sauce:

1. Heat 2 tbsp oil in a large wok.
2. Add 2 cloves minced garlic, 1-inch minced ginger, 2 tbsp chopped spring onion, and 2 tbsp chopped onion. Stir-fry.
3. Add 2 tbsp chopped carrot, 3 tbsp chopped cabbage, and 3 tbsp chopped capsicum. Stir-fry until cooked yet crunchy.
4. Keep the flame high and add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chili sauce, ¼ tsp pepper powder, and ¼ tsp salt. Stir-fry.
5. Pour in 1 cup corn flour slurry (2 tsp cornflour mixed in 1 cup water). Cook until thickened and glossy.
6. Add ½ tsp chili powder and ¼ cup water for extra spice. Mix well.
7. Add steamed momos and 2 tbsp chopped spring onion. Mix gently to coat momos with sauce.

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