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Veggie Momos are a popular steamed dumpling dish that originated in Nepal but is now popular in India and enjoyed worldwide. Momos have a thin, circular dough wrapper filled with a mixture of grated vegetables such as cabbage, carrots, bell peppers, and mushrooms, seasoned with ginger-garlic paste, soy sauce, and green chilies. Veggie momos are a healthy and delicious snack or meal that can be enjoyed by vegetarians and non-vegetarians alike. This easy to make momos recipe uses pre-made gyoza / dumpling wrappers which can be found at your local Asian grocery store, saving you so much time and energy in the kitchen. These momos can be whipped up in under an hour and even kept frozen for meal prep! Watch our recipe video for step by step instructions on how to make veggie momos. We’ve included demonstrations and pro tips to help you out in the kitchen! For our veg momos calories and nutrition information, see the recipe card below. We also have an option to view our vegetable momos recipe in hindi. Ingredients: Premade Gyoza / Dumpling Wrappers Oil - 2 Tbsp Green Onions - 6 qty chopped (reserve greens) Ginger-Garlic Paste - 2 Tbsp Carrots - 1 cup, grated Cabbage - 1 cup, grated Bell Pepper - 1/2 cup, finely diced Mushrooms - 1 cup, finely diced Green Chili - 1 qty, chopped (per taste) Soy Sauce - 2 tsp Black Pepper - 1 tsp Salt - to taste Instructions: How to Make Momos Filling: 1) Prepare your vegetables - grated cabbage, grated carrot, diced bell pepper, diced mushrooms, minced green chili, and green onion (whites & greens separate). 2) Heat 2 Tbsp of oil in a large pan. Once hot, add the chopped white part of green onions and sauté for 2 minutes (reserve the greens for later). 3) Next, add 1 minced green chili and sauté for 1 minute. PRO TIP: Add more green chili if you like it spicy! 4) Add 2 Tbsp ginger-garlic paste and sauté on high heat for 1-2 minutes. 5) Next, add 1 cup of diced mushrooms and sauté for 2 minutes. 6) Add 1 cup grated carrots, 1 cup grated cabbage, 1/2 cup diced bell pepper, and 4 tablespoons of the reserved spring onion greens. 7) Mix thoroughly. Cook on high heat for 4-5 minutes until the veggies are glossy, stirring often. 8) Turn off the heat. 9) Add 2 tsp soy sauce, 1 tsp salt (to taste), 1 tsp black pepper, and The remaining chopped green onion greens. Mix well. 10) Transfer it to a plate, and set it aside to cool. How to Fill & Steam Momos: 1) Using a pre-made circular gyoza/potsticker wrapper, wet slong the edge with water and place about 1 Tbsp of filling into the middle. PRO TIP: You can use pre-made gyoza wrappers for a quick recipe, or you can make your own dumpling dough! 2) Pleat the edges of the wrapper together by pinching with your index finger and thumb all the way around the edge. 3) Twist to seal the momo at the top. Repeat until you have used all of your veggie filling! 4) Bring your steaming pot (with water) up to a boil. 5) In the steaming basket, arrange your momos evenly so they are not touching each other and have even spacing. PRO TIP: Line the bottom of your steaming basket with large cabbage leaves to help prevent sticking! 6) Place the steaming basket over the pot and steam for about 10 minutes until the momos are translucent. 7) Serve the momos hot with a spicy tomato chutney!

Why settle for store-bought parathas when you can make your own fresh, homemade parathas in under an hour with no dough making required? This instant paratha recipe is both easy to make and incredibly satisfying. With a liquid dough recipe that requires no kneading, you can have these parathas on the table fast. The combination of garlic, chili flakes, and cilantro makes for a deliciously spicy and aromatic paratha that pairs perfectly with so many dishes. Watch our recipe video for step by step instructions on how to make instant parathas. We’ve included demonstrations and pro tips to help you out in the kitchen! For our liquid dough paratha calories and nutrition information, see the recipe card below. We also have an option to view our quick and easy paratha recipe in hindi. Ingredients: Butter - 2 Tbsp. (melted) Garlic - 3-4 cloves (chopped) Red Chili Flakes - 1 tsp Cilantro - 1 Tbsp. (chopped) All-Purpose Flour - 1 cup Durum Whole Wheat Flour (Atta) - 1 cup Water - 2 cups Sugar - 1 tsp Salt - 1 tsp Ghee - as needed Instructions: How to Make the No-Knead Paratha Batter: 1) In a mixing bowl, add 2 Tbsp. of melted butter, 3-4 cloves chopped garlic, 1 tsp red chili flake, & 1 Tbsp. chopped cilantro. Mix together and set aside. 2) In another large mixing bowl, add 1 cup of all-purpose flour, 1 cup of Durum whole wheat flour (atta) and mix. Add 1 tsp of sugar, 1/2 tsp of salt and mix again. Slowly add 2 cups of water 1 cup at a time, and whisk the mixture together to form a batter. PRO TIP: Be sure to add the water gradually and not all at once, this will result in a smoother lump-free batter. 3) Add the butter and garlic mixture to the batter and whisk it together. 4) Cover & let the batter rest for 10 minutes. How to Cook No-Knead Parathas: 1) In a non-stick pan on medium/low heat, add a ladle full of the batter and spread it out a bit, but not too thin. 2) Let this cook until the surface of the paratha is no longer wet, about 2 mins. It will change color and look dry, this is when it is ready to flip! 3) Once flipped, brush with ghee and cook for another 2-3 minutes on medium/high heat for a golden brown color. 4) Add ghee to the other side and cook for another minute. 5) Once browned on both sides, remove from the pan. PRO TIP: Don't forget to lower your heat to med/low before cooking the next paratha! 6) Serve alongside your favorite dishes. Enjoy!

Uttapam is similar to a classic dosa, but it is thicker and filled with veggies! Made with a sooji and yogurt batter, chopped carrots, onion, ginger and green chilis, this flavorful uttapam recipe is perfect for a quick breakfast. Whip this instant rava uttapam recipe up in less than 30 minutes! indian-recipes/rava-uttapam-recipe-quick-and-easy-indian-breakfast INGREDIENTS: - Sooji (Semolina) - 1 cup - Plain Yogurt - 1/2 cup - Water - 1/2 cup - Serrano Pepper - 1-2 qty. - Ginger - 1 inch piece - Cumin Seeds - 1 tsp - Carrot - 1/2 cup (shredded) - Onion - 1/4 cup (chopped) - Cilantro - 2 Tbsp - Baking Soda - 1/2 tsp - Salt - 1 tsp - Oil/ ghee - for frying INSTRUCTIONS: How to make Rava Uttapam: 1. In a medium-sized mixing bowl, add 1 cup Sooji, 1/2 cup yogurt, and 1/2 cup water. Mix and let rest for 20 minutes. 2. After 20 minutes, the batter has had time to absorb the liquid and you may need to add in a little more water to get the right consistency. The batter should have a medium consistency, not too thick or thin. 3. Using a mortar and pestle, grind 1/2 inch sliced ginger and 1-2 chopped serrano peppers together until coarse paste forms. 4. Add the ginger and pepper paste to the uttapam batter along with 1 tsp salt, 1 tsp cumin seeds, 1/2 cup shredded carrots, 1/4 cup chopped onions, and 2 Tbps chopped cilantro. Mix everything together. PRO TIP: Feel free to add in any other veggies you enjoy! 5. Next, add in 1/2 tsp baking soda and mix again. 6. In a large frying pan on medium heat, add 1 Tbsp oil/ghee. Spoon about 1/3 cup of the uttapam batter into the pan. 7. Cook until they are golden brown on each side (about 2-3 minutes). 8. Remove from the pan and serve with a side of SWAD Coconut Chutney. Enjoy!