Momo fever struck my gang when I was in the second year of my post-grad. My friend CV discovered a small momo stall in the local market and raved about it so much that we decided to give it a try. And man, were they awesome. Steamed dumplings filled with veggies served with hot and spicy chilli sauce…..yummm. Soon it became a regular hang-out for us and momo became one of my fav dishes.

This exotic oriental dish is quite easy to make, if you can roll out the dough, that is. The rolled dough should be very very fine. Almost translucent. And when you place the filling on it and wrap it to make a ball, the folds on the top should lie together in such a way that there is no overlap. There should be no place on a momo with a thinkness of dough greater than 1 mm otherwise the taste is gone.



100 gms refined flour (maida)

1 tblsp baking powder

1 cup cabbage

1 cup carrots

1 tblsp salt

1 tsp pepper

Add the baking powder to the flour and knead into soft, pliable dough. Make sure you add water slowly to the flour. Maida takes time to absorb water and will become sticky if too much is added too soon. Cover with a wet muslin cloth and keep aside for 30 mins.

Grate the cabbage and carrots finely and add salt and pepper to it. Mix properly and keep aside.


Remove the muslin cloth and knead the flour once again. Do not use water. Roll the dough into circles with 3 inch diameter making sure it is very thin. Place a spoonful of vegetable mix on it leaving 1 inch on the outside. Now pinch this remaining part to make mini folds. Bring the folds together on top of the momo.

Steam the momos in an idli maker for 10-12 mins. Serve hot with chilli sauce.