Fried Momos with Veg Cheese Fillings


Fried Momos with Veg Cheese Fillings


For Dough

  • 200 gms All-purpose Flour
  • Salt
  • 120 ml Water
  • Cloves of garlic
  • Onion
  • Tomato sauce
  • Everest Momo Masala
  • Full-fat Coconut Milk
  • Everest Curry powder
  • Everest Garam Masala
  • Ground Ginger
  • Garlic Powder
  • Everest Turmeric Powder

For the Stuffing

  • 60 gms Carrot
  • 200 gms Cabbage
  • 1 Onion
  • 1 tbsp Ginger + Garlic
  • Salt
  • Everest Black Pepper
  • 80 gms Grated Cheese mild Cheddar, Raclette type
  • 1 tbsp chopped Coriander
  • 4 tbsp Water
  • Cooking Oil


  • To make the dough, mix the flour and salt. Make a well in the center and add water.
  • Knead the dough for a short time until smooth. Keep aside covered with a cloth for 20 mins to rest.
  • “Heat up a pan, add oil and fry the onion.”
  • Add grated carrot, cabbage, ginger-garlic paste, salt, pepper, ajinomoto, coriander, vinegar and water. Stir fry until the vegetables are all soft and cooked and until the mixture is more dry.
  • In a mixing bowl, add the grated cheese and the previously fried vegetable mixture.
  • Take your dough and knead again with some extra flour.
  • “Cut the dough into small balls. Flatten and continue to roll them out into thin roundish circles.”
  • If you want to make crescent shaped momos, place some of the filling (about 1 ½ tbsp full) onto one side more towards the center of the rolled out flat dough.
  • Fold over one side, wet the ending with a drop of water and twist the edges.
  • To make momos shaped like dumplings, place the filling (again about 1 ½ tbsp of the filling) in the center. Wet the edge and fold in 3 sides to the center and hold and fold in the new 3 corners to the center.
  • Press and twist it at the center together so that it is properly sealed. Do that with the remaining dough or choose the crescent version.
  • Heat oil in a pan.
  • Shallow fry the momos until they turn golden.
  • Serve hot with a spicy tomato sauce!
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