By Kaushik Brahmakshatriya

Published On 16 June 2026.

Momo Recipe with Chutney

Momos are one of the most beloved street foods across India, Nepal, and Tibet. These soft, steamed dumplings filled with spiced vegetables or meat have captured the hearts of food lovers from Delhi’s street corners to Mumbai’s food stalls. The best part? You can recreate restaurant-quality momos right in your own kitchen with simple, everyday ingredients.

In this complete momo recipe guide, you will learn how to prepare the perfect dough, two popular fillings — vegetable and chicken — and a fiery red chutney that brings every bite to life.

Ingredients You Will Need

Momo Dough & Filling Ingredients

Step-by-Step Method

Step 1 — Prepare the Dough

Mix flour and salt in a large bowl. Gradually add warm water and knead into a smooth, firm dough. Cover with a damp cloth and rest for 20–25 minutes. A well-rested dough gives you soft, pliable wrappers that seal easily without tearing.

Step 2 — Make the Filling

For the vegetable filling, heat oil in a pan and sauté onion, garlic, and ginger for 2 minutes. Add cabbage and carrot. Cook on high flame for 3–4 minutes to remove moisture. Add soy sauce, black pepper, and salt. Let it cool before stuffing.For chicken filling, combine minced chicken with all the ingredients listed above and mix thoroughly. No cooking is required — the filling cooks inside the steamer.

Step 3 — Shape the Momos

Divide the dough into small balls. Roll each one into a thin circle about 4 inches in diameter. Place 1 tablespoon of filling in the centre. Fold and pleat the edges to seal — either in a half-moon shape or the classic round pleated style.

Step 4 — Steam to Perfection

Grease a steamer basket lightly with oil. Arrange momos without touching each other. Steam over high heat for 12–15 minutes until the skin turns slightly translucent and firm. Do not lift the lid during steaming.

Spicy Red Momo Chutney

Blend 4 dried red chilies (soaked), 3 garlic cloves, 1 medium tomato (roasted), 1 tsp lemon juice, and salt to taste. Add a splash of water and blend into a smooth, fiery chutney. This chutney is the soul of the momo experience — never skip it.

Nutritional Information

Approximate Nutrition Per Serving (6 Momos)

Pro Tips for Perfect Momos

• Always roll the dough edges thinner than the centre so the base holds the filling without being too thick.
• Do not overfill — 1 tablespoon per momo is enough.
• High heat in steamer is essential; low heat makes the skin soggy.
• Let momos rest for 2 minutes after steaming before serving.

Frequently Asked Questions (FAQ)

Q1. Can I make momos without a steamer?

Yes! You can use a large pot with a metal strainer placed over boiling water, covered with a lid. It works just as effectively as a traditional steamer basket.

Q2. What is the best flour for momo dough?

All-purpose flour (Maida) is the most commonly used flour for traditional momos. It gives the skin a smooth, slightly chewy texture. For a healthier option, you can use 50% whole wheat flour, though the skin will be slightly denser.

Q3. Can I freeze uncooked momos?

Absolutely. Arrange uncooked momos on a tray, freeze until solid (about 1 hour), then transfer to a zip-lock bag. They can be stored frozen for up to 30 days and steamed directly from frozen — just add 4–5 extra minutes to the steaming time.

Q4. Why is my momo skin too thick or chewy?

This usually happens when the dough is not rested properly or rolled unevenly. Always rest the dough for at least 20 minutes and roll the edges thinner than the centre for a perfect bite.

Q5. What fillings can I use besides veg and chicken?

You can try paneer momos, tofu and mushroom momos, prawn momos, or even chocolate momos for a dessert twist. The dough recipe remains the same for all variations.