Soya Momo ( Soyabean Stuffed Momos)

Momo is one of my favorite dishes. The origin of momo is in Tibet, but now it is very popular all through the globe. Momo is traditionally made with beef, Sichuan pepper and peanut. Today I am going to present an exclusive veg momo taken from Chinese cuisine.

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Tapashi Dey's Secret Indian Recipe !

Preparation Time: 
20 minutes
Cooking Time: 
30 minutes


All purpose flour 250 gm
Salt 1 pinch
Refine oil 2 tsp
Water as required
Soya granules 1 cup (boiled)
Grated tofu/ paneer 1 cup
Onion 1 medium size (chopped)
Ginger (chopped) 1 tbsp
Green chili 2 (chopped)
Tomato sauce 2 tbsp
Sweet chili sauce 2 tbsp
White pepper powder 1 tsp
Salt to taste
Refine oil 2 tbsp
Dalda 1 tsp (vanaspati oil/ vegetable oil)
Mix flour, salt and oil in a wide bowl. Add little amount of water at a time and knead into a soft dough. Cover the dough with a wet, clean cloth for an hour.
Heat oil in a pan, add tofu and soya granules and saute for few seconds. Add salt and pepper, mix well and cook for 2 or 3 minutes. Then add chopped onions and grated ginger and mix. Keep aside.
Make 12 equal size balls with the dough. Roll out each ball, fill in the mixture around 1 tbsp full.
Fold the wrapper in to half circle shape. Brush oil on the edges and join both edges using your finger tips,
Brush oil on momos and steam for 10/15 minutes.
Serve with your favorite sauce.