Vegan Momo with Tomato Sesame Chutney

About This Recipe

Vegan Momo with Tomato Sesame Chutney is a Nepali recipe written for reliable home cooking. This guide explains the ingredients, preparation order, heat level, cooking time and doneness checks so that a beginner can follow every stage with confidence. Allow 45 Min for preparation and 20 Min for cooking to make approximately 4 servings. Read the complete method before starting, weigh the ingredients accurately and finish the mise en place before heating the pan.

Ingredients

• 350 g plain flour
• 180 ml warm water
• 350 g cabbage
• 180 g carrot
• 350 g tomatoes
• 45 g sesame seeds
• 6 g salt
• 450 g finely chopped filling
• 120 g onion
• 20 g ginger
• 15 g garlic
• 20 ml oil
• 4 g cumin
• 35 g sesame seeds

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Mix flour, water and salt into firm dough; rest 30 minutes.
2. Combine filling, onion, ginger, garlic, oil and spices.
3. Cook tomatoes and blend with sesame for chutney.
4. Roll dough thinly and cut 9 cm rounds.
5. Fill and pleat each momo firmly.
6. Steam 10 to 12 minutes until safely cooked.
7. Serve immediately with chutney.

Chef Notes & Tips

Chef tip: weigh ingredients before starting, control the heat rather than rushing, and taste only with a clean spoon. Read the doneness and safe-temperature guidance in the method.

Storage

Refrigerate promptly in a sealed container for up to 3 days. Reheat only once until piping hot.

Nutrition & Dietary Information

Calories: 430 kcal

Protein: 15 g

Carbohydrates: 62 g

Fat: 14 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.