How to Make Momos at Home


Chicken momos are a lip-smacking traditional dish from Tibet. While many people refer to momos as dim sums or dumplings, they are not the same thing.  I was as surprised as you are right now! This is simply because dim sums are of Chinese origin while momos are from Tibetan. In India, momos are extremely popular street food, served with a variety of stuffing such as paneer, potato, cabbage, or chicken. Momos can be steamed, deep-fried and even pan-fried. They are served with spicy tomato chutney or chili garlic sauce.

Sometimes, all I can think of is gobbling up a plate full of hot steaming momos on a cold, winter evening. Momos are flavorsome dumplings filled with juicy chicken, sautéed vegetables, and pepper seasoning. They taste best with fiery chili-garlic sauce. Momos promise a perfect crunch with every bite.

This recipe for chicken momos is a delicious combination of juicy shredded chicken, ginger, green chilies, spring onion, and soy sauce. After all, I don’t know anyone who won’t want to just gobble these scrumptious chicken momos!

Momos have been under scrutiny for a long time. So, you must try and avoid eating momos from the street when you can make them easily at home. The best thing about cooking momos at home is that you can keep a check on the quality of ingredients.

Here is a simple recipe for you to prepare your favorite momos in the comfort of your home. If you prefer vegetarian momos, then you can simply replace the chicken with paneer for delicious paneer momos.

I hope this recipe satiates your cravings for delicious hot steaming momos-

Prep time – 10 minutes

Cooking time – 30 minutes

Calories in momo – 390 calories

Ingredients –

  • 450 grams All Purpose Flour (Maida)
  • 1 tablespoon refined oil
  • 300 grams of shredded boiled chicken
  • 1 large onion
  • Ginger
  • Green chilies
  • Spring Onion
  • ½ teaspoon Salt
  • 1 teaspoon Soy Sauce
  • Water as required


  • You can add as many veggies as you like such as bell peppers, broccoli, etc.
  • When you boil the chicken, boil it with a pinch of salt and pepper. You can also add some ginger chili paste for some extra punch of flavor.

Method –

  1. In a mixing bowl, add refined oil, all purpose flour, and salt. Mix well with water, kneading the mixture into a soft dough. Make sure that there are no lumps.
  2. In another mixing bowl, add the boiled shredded chicken along with the chopped veggies. Mix and combine everything together.
  3. Add soy sauce to the chicken mixture.
  4. Roll out small balls from the prepared dough. Using a rolling pin, flatten the dough into squares, add the chicken stuffing.
  5. Bring the sides of the squares together and secure them to form the shape of a momo. Repeat this step with all the squares.
  6. Steam in the steamer for roughly about 20 minutes.  

Serve them piping hot with some spicy momo chutney and relish the burst of flavors in your mouth.                  

If you like your momos fried, then you can deep fry or pan-fry momos instead of steaming them. Pan-fried momos or Kothey are slightly different and spicier than steamed or fried momos. Kothey is a delicious twist on regular momos. All you have to do is steam the momos first and fry them later in a spicy schezwan sauce to make them mouth-watering and fiery hot ‘n’ spicy snacks.

There are many places that serve momos with mayonnaise. However, you must know that momos must never be served with mayo. They must be served with some delicious spicy momo chutney. This recipe for momo chutney is spicy with a slightly tangy and garlicky flavor. These are the flavors that perfectly compliment mildly flavored chicken momos.

Here is the recipe for momo chutney-

Prep Time – 5 minutes

Cooking Time – 15 minutes


Ingredients –

  • 2 medium tomatoes
  • 4-5 dry red chilies
  • 1 ½ cups water
  • 2 tsp cumin seeds
  • 5 black peppercorns
  • Salt
  • 2-3 cloves of garlic
  • 4 tsp lemon juice

Method –

  1. Cook the tomatoes along with dried red chilies in water for roughly 5-6 minutes. Set aside and let it cool.
  2. While the tomatoes and red chilies are cooking, dry roast the cumin seeds and peppercorns on low heat. Set aside and let it cool.
  3. Take the tomatoes and chilies out of the water and place them into the grinder. Add the cumin seeds, peppercorns, garlic, lemon juice, and salt into the grinder too.
  4. Grind all the ingredients until a smooth paste. Place it in a serving bowl and serve with steaming hot momos!

If having like having soup in the evenings, then you can include 2 to 3 pieces of momos in your soup to spice up the flavor. The essence of having momos with soup is that it helps with digestion.

I bet you will find this recipe binge-worthy!! 

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