Gluten Free Veg Momos & Chutney Recipe


  • 3-4 Tomatoes (cut into 4 halves)
  • 5-6 Dried Red Chilli (soaked in hot water for atleast an hour)
  • 5-7 Garlic (whole)
  • 2 pieces of Ginger 1” long (whole)
  • 1 tsp Butter
  • ¼ tsp Oil
  • ½ tsp Salt
  • ½ tsp Oregano
  • ½ tsp Cumin seeds
  • 2-3 Garlic Cloves, very finely chopped
  • ¼ Onion, very finely chopped
  • 1 tsp Gluten Free Soy Sauce
  • 1 tsp Gluten Free Vinegar
  • 2 tbsp Gluten Free Tomato Ketchup


Making the Stuffing:

– Grind tomatoes, red chilies, ginger and garlic together in a blender.
– Heat a little oil in a pan, add cumin seeds and sauté for a minute.
– Add chopped ginger and onions and sauté them.
– Then add the prepared puree in the pan and boil for a few minutes.
– Add Salt and Oregano and mix into the sauce properly
– Add Gluten free soy sauce, vinegar and tomato ketchup.
– Mix well and boil till the sauce thickens. Take out in a bowl and let it cool down.

Making the Momos


For Veg. Momos Stuffing:

  • 1 tbsp Oil
  • 2 tsp Garlic, very finely chopped
  • 1 tsp Ginger, very finely chopped
  • 1 Green Chilli, very finely chopped
  • ½ cup Onion, very finely chopped
  • ½ cup Cabbage, very finely chopped
  • ½ cup Capsicum, very finely chopped
  • ½ cup Carrot, very finely chopped
  • ½ tsp Salt (according to taste)
  • ¼ tsp Black Pepper Powder
  • 1 ½ tsp Gluten Free Soy sauce
  • ¼ cup Spring Onion, very finely chopped (optional)
  • ½ tsp Gluten Free Ajinomoto (optional)
  • 1 tsp Wheafree Cornstarch
  • 2 tbsp Water

For Outer Layer:

  • 1 cup Wheafree Maida
  • ½ tsp Salt (according to taste)
  • Warm water for making dough
  • 1 tsp Butter

For Making The Gravy:

  • 2 tbsp Wheafree Corn flour
  • ¼ cup Water – to make slurry with corn flour
  • ½ tsp Salt (according to taste)
  • ½ tsp Black pepper powder (according to taste)
  • ½ tsp White Pepper powder (according to taste)
  • 1 tbsp Gluten Free Soy Sauce
  • 1 tbsp Gluten Free Chilli Sauce

Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:

  • ½ tsp Chilli Flakes
  • ½ tsp Garlic Paste
  • A few drops of Vinegar
  • 1 tbsp Water
  • 1 tsp Gluten Free Tomato Ketchup
  • 3 cups Water (take more if required)
  • ½ tsp Gluten Free Ajinomoto (optional)
  • 1 tbsp Gluten Free Schezwan sauce (optional)


Making the Stuffing:

– Heat up oil in a pan on medium-high flame. Sauté ginger and garlic for few seconds. Add onions and sauté it for 2-3 minutes till the onions soften a bit, you don’t have to brown them.
– Then add the chopped vegetables together. Stir continuously for 3-4 minutes making sure they are tender but still little crunchy.
– Now add salt and pepper, mix well.
– Add Gluten Free Ajinomoto to enhance the flavour.
– Then add spring onion greens (if using) and gf soy sauce and mix properly.
– Take out the stuffing in a bowl.
– Add boiled gf Wheafree Rice Noodles (if using) into the vegetables and mix with very light hands.
– Take Wheafree Cornflour in a small bowl and mix with water properly so that there are no lumps.
– Add it to the vegetables. Mix for a minute or two so that the vegetables become sticky.
– Keep aside, let the stuffing cool down.

Shaping and Steam cooking the Veg. Momos:

– Take Wheafree Maida Replacer and salt in a bowl mix properly
– Add warm water little by little and knead into smooth yet stiff dough.
– Cover the dough and let it rest for 10-15 minutes. Meanwhile prepare the steamer by adding a glassful of water into the steamer pan and bring it to a simmer on high heat.
– Then divide the dough into equal portions and make smooth balls.
– Working with one ball at a time and roll into thin, 4 inch diameter circle.
– Put a tablespoon of stuffing in the center and fold the covering sheets in the shape of momos.
– Once all of them are shaped. Grease the steamer tray with oil and arrange shaped momos on it.
– Steam them for 10-15 minutes or till the outer layer looks shiny, transparent and it doesn’t feel sticky on touching.
– Remove from the steamer gently and serve hot/warm.

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