How to Make Chilli Momos

Chilli momos are a delicious fusion dish that brings together the soft texture of steamed momos and the spicy, tangy flavors of Indo-Chinese cuisine. This popular street food combines juicy dumplings with a spicy sauce, creating a perfect balance of flavors for spice lovers. Here’s a complete guide on how to make chilli momos at home, along with tips to achieve that perfect street-style taste.

Ingredients for Chilli Momos

For Momos:

1 cup all-purpose flour
½ cup finely chopped vegetables (cabbage, carrot, onion, bell pepper)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
Salt to taste
1 teaspoon oil
Water as needed for dough

For Chilli Sauce:

2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 onion, sliced
1 bell pepper, sliced
1-2 green chilies, sliced
2-3 tablespoons soy sauce
2 tablespoons red chili sauce (adjust to taste)
1 tablespoon tomato ketchup
1 teaspoon vinegar
1 teaspoon cornstarch, mixed with 2 tablespoons water
Salt to taste
Fresh coriander leaves, for garnish

Method

Start by making the dough for the momos. In a large bowl, combine the all-purpose flour, a pinch of salt, and water. Knead until you get a smooth, firm dough, then cover it with a damp cloth and set it aside to rest for about 20 minutes. For the filling, heat a small amount of oil in a pan. Add finely chopped garlic, ginger, and the vegetables. Sauté until they are just cooked but still crunchy. Season with salt and allow the filling to cool. Once ready, divide the dough into small balls, roll each one into a thin disc, and place a small spoonful of filling in the center. Fold and seal the edges to form momos. Steam the momos for 10-12 minutes until they are cooked and translucent. Once done, set them aside.

Heat oil in a pan over medium heat. Add the garlic, ginger, and green chilies, and sauté until aromatic. Add the sliced onion and bell pepper, stirring until they’re slightly soft but still crunchy. Add soy sauce, red chili sauce, tomato ketchup, and vinegar, mixing well to coat the vegetables. Pour in the cornstarch slurry to thicken the sauce slightly. Adjust the seasoning with salt if necessary, and stir everything well until the sauce becomes glossy and thick.

Add the steamed momos to the sauce and toss them gently, ensuring each momo is evenly coated with the spicy sauce. Let the momos absorb the flavors for a few minutes before turning off the heat. Transfer the chilli momos to a serving plate and garnish with fresh coriander leaves. Serve hot, and enjoy with extra chili sauce or a side of soy sauce if you want to boost the spice level even further!