No Onion No Garlic Momos – Soft, Steamed Jain Delight by NONG

Name: Momos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 500.00 grams Cabbage finely chopped; 0.50 pieces Carrot; 2.00 inch Ginger; 2.00 Tbsp Oil; 1.00 Tsp Green chilli sauce; 0.50 Tsp Schezwan Sauce; 1.00 Tsp Maggie masala; 2.00 pinch Ajinomoto; 1.50 Tsp Salt; 0.50 Tbsp Dark soya sauce; 1.00 Tsp Vinegar; 1.75 cup Plain flour (Maida); 0.50 cup Water

Savor the goodness of NONG’s No Onion No Garlic Momos, soft and delicious dumplings made with finely chopped cabbage, carrots, and mixed vegetables, perfectly seasoned without any onion or garlic.

These Sattvic, Jain, and vegan-friendly momos are light, oil-free, and easy to digest, making them a perfect choice for appetizers, light dinners, or healthy snacking. Simply steam and serve hot with NONG’s no-onion-no-garlic spicy dip or ketchup for a wholesome experience.

Freezer-friendly and quick to prepare, these momos deliver authentic flavor while staying true to pure vegetarian traditions.

🌿 Pure Vegetarian · No Onion · No Garlic

Momos

Reference Cooking Video

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Prep Time 30 min

Cook Time 20 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

13 items

Quantities scale automatically with servings

500.00 grams Cabbage finely chopped
0.50 pieces Carrot
2.00 inch Ginger
2.00 Tbsp Oil
1.00 Tsp Green chilli sauce
0.50 Tsp Schezwan Sauce
1.00 Tsp Maggie masala
2.00 pinch Ajinomoto
1.50 Tsp Salt
0.50 Tbsp Dark soya sauce
1.00 Tsp Vinegar
1.75 cup Plain flour (Maida)
0.50 cup Water

checklist Step-by-Step Instructions

1
Finely grate or chop the cabbage and carrot. Mix them with a little salt and set aside for 10 minutes to release water. Squeeze out all the excess water.
2
Heat oil in a pan, add finely chopped ginger, and sauté for a few seconds.
3
Add the squeezed cabbage and carrot. Stir fry on high heat for a minute.
4
Add green chilli sauce, Schezwan sauce, Maggie masala, Ajinomoto, remaining salt, dark soya sauce, and vinegar. Mix well and cook for another minute. Let the filling cool completely.
5
To prepare the dough, mix plain flour (maida) and salt in a bowl. Gradually add water and knead into a smooth, firm dough. Let it rest for 15-20 minutes.
6
Pinch small portions of the dough and roll them into thin, small circles (wrappers).
7
Place a spoonful of the cooled filling in the center of a wrapper. Bring the edges together, pleating and sealing them to form a momo shape.
8
Grease a steamer plate with oil and arrange the shaped momos on it, leaving some space between them.
9
Steam the momos for 10-12 minutes until the dough becomes slightly translucent and non-sticky.
10
Serve hot with spicy momo chutney or Schezwan sauce.