Treat your family with some mind-blowing momos this winter!

Momos are dumplings filled with a choice of spiced minced meat (chicken/beef/mutton) or vegetables and then steamed or fried as per choice – a delicious snack..!  You can relish them for lunch as well as dinner.

Follow a step by step procedure and make mouth-watering momos now!

For the wrapper


5 cups of Maida /Refined flour

Salt to taste

1 cup of Water



Combine the flour and salt in a bowl. Add enough water to make the dough stiff. Knead till the dough is smooth. Add slight oil so that it doesn’t turn sticky or hard. Cover with a cloth or keep aside in a covered container for half an hour. It is important to keep the dough covered as the exposed dough will harden on prolonged contact with air.

For the filling


400 gms of Minced chicken/beef/mutton (Substitute with paneer, mushrooms, cabbage, carrots, capsicums for vegetarian momos)

6 Onions

2 Green chilies

1 small piece of Ginger

3 cloves of Garlic

A handful of Coriander leaves

1/2 tsp of Black Pepper

1 tsp of Soy sauce

Salt to taste


Use finely chopped onions, green chilies, ginger and garlic.  Add the minced chicken to a bowl. Add the chopped ingredients along with pepper and soy sauce. Add salt to taste.

In case of vegetarian filling, add mushrooms, carrots, cabbage, capsicum to the processor and chop. Add the crumbled paneer to the same and mix well with your hand. Add the soy sauce, pepper powder and salt. Test the seasoning.

Keep covered in the refrigerator for an hour, so that all the flavors can come together.

Assemble the Momos

It is now time to make the momos. Divide the dough into small portions (small balls) and roll out the dough in a round shape or you could make use of a small tumbler or cookie cutter to make them round. The circles should not be so thin that we see through it, but not too thick either.

Take a momo wrapper and keep it in the plate. Place a tablespoon of filling in the center of the wrapper. Now begin to fold the edges together and make small pleats along the way (like draping a saree). Pinch the pleats together so as to seal the momo completely.  Repeat the same process to finish the rest of the ingredients.

Prepare your steamer 20 minutes beforehand. The water in the steamer should be at boiling point when you add the momos to it. The steaming plate should be greased with oil to prevent the momos from sticking to it. Steam momos in hot steam for 12 minutes or until cooked thoroughly.

Serve hot with spicy sauce or a mildly flavoured soup.!.

SPICY and SOUR Chutney


2 red finely sliced onions

4 chopped tomatoes

3 sliced garlic cloves

6 chopped red chillies

Peeled and chopped ginger

1/3 cup of Red vinegar

5 powdered Cardamom seeds


2 Tbsp of Oil


Take some oil in a pan and heat it up. Saute the onions till translucent. Add ginger, garlic and chilies to the pan and saute till the raw smell is gone. Add tomatoes to the pan and cook till mushy. Switch off the flame and add the remaining ingredients.  Add salt to taste. Once it cools down, blend it all in a blender till it becomes a smooth paste.

It is an ideal dipping sauce for many starters and can also be used as a spread for sandwiches. It gives that extra zing to the meal. In order to store it as a chutney, cook it for 5 minutes after blending, so that the moisture is gone and it becomes slightly thick and shiny.

When steamed this contains zero oil

Try different fillings as per taste.

Fry and eat momos the next day makes them tastier.

Remember to serve it fresh and hot, straight off the stove!


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