Veg Momos with Chutney :


History Of Momo :

                       Momo is type of South Asian steamed filld dumpling, popular across the indian subcontinent and the Himalayan regions of broader South Asia. Momos are native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian region of Sikkim, Assam Arunachal Pradesh and East Indian region of Darjeeling.  

                       There are typically two types of momo, steamed and fried. Momo is usually served with a dipping sauce. 

Place of origin : South Asia
Region or state : Tibet, Ladakh, Northest India and Darjeeling
Associated National Cuisine : Nepal, India and Bhutan
Main Ingredients : White flour and water dough, Vegetable or filling served with tomato and sesame chutney 
Variation : Steam-momo, Kothey momo, C-momo, Fry momo
Food energy : 350 to 1000 kcal


Ingredient :

For dough :
  • Wheat flour (gehu ka atta) : 2 cups
  • Cooking oil : 2 tsp
  • Some water
  • Salt per taste


For Stuffing :
  • Cooking oil : 2-3 tsp
  • Garlic : 1 tbsp
  • Ginger : 1 inch
  • Onion (chopped) - 1 medium
  • Chili (chopped) - 1 or as per taste
  • Cabbage (chopped/Grated) : 300 gm
  • Carrot (Grated) : ¼ cup
  • Black paper : ½ tsp
  • Salt as per taste

For Chutney : 

  • Onion (Roughly chopped) : 1 pcs
  • Tomato : 1 pcs 
  • Kashmiri red chilies (seeds remove) : 10 pcs 
  • Spicy red chili (seeds remove) : 5 pcs
  • Ginger : ½ inch
  • Garlic : 10 cloves
  • Tamarind (soaked in some water and salt) : ½ tsp


Method : 

  • First add Wheat flour in a bowl and to the atta add some salt as per your taste.
  • Mix the atta and the salt. Now add little water at a time and you make a soft dough.
  • Make a dough semi soft not to tight and not to loose and keep aside the dough. Resting of the dough is more important. So, lets the rest to 10-15 minutes.


  • Now lets prepare the stuffing. In a pan heat to cooking oil.
  • Add chopped garlic and ginger in pan and keep the flame midum to high.
  • Add chopped onion and green chili on high flame and saute the onion. Make sure you do not over the onion. and onion turn slightly pink. After 2-3 minutes add chopped cabbage, grated carrot,black paper and salt as per taste. Keep the flame high and you need to saute this mixer for 2-3 minutes. You don't want to over cook the cabbage because otherwise cabbage will loose all of juices and mosture in the momos will turn out dry. 
  • Finally It's time to safe the momos. Take out small portion. So, what you can do it take out all this small portion make small round and then you can quickly role and make momo.
  • Now dough do whole with some gehu atta and role a thin like a small puri. Make sure that the edge are thinner compare to the center. It's very imortant for the momos. 
  • Put some stuffing and then start the press the side. And take a perfect look of momos.


  • Now prepare a steamer set up in aluminium kadai and put some water with small piece of lemon to prevent blackening of aluminium vessel.
  • You can also Idali steamer or normal chhanni and grease with some oil. Now place the momos in the chhanni.
  • Now steam the momos for 15 minutes on high flame.


  • Momos is ready, serve with momos special Chutney.
Chutney : 
  • In a pan take a one small onion, tomato, Two types of red chilies, ginger, garlic and add some little water. Cover this and cook for 10-15 minutes. After 15 minutes switch of the flame and lets the cool down.
  • Then grinder all of this in your mixture grinder jar.
  • (Before that you can to make tamarind paste.)
  • Now approximately 3 tsp of tamarind paste pulp and salt as per taste.
  • Grind to a smooth paste.
  • So, delicious momos chutney is ready. 



Note :

  • You can also replace wheat flour to maida.
  • In chutney : You can adjust tamarind and salt after taste in the chutney.