Jumbo Momos 4 Ways

Who would have thought that these tiny parcels of steamy goodness is going to rule the street food scene here in India. I remember my first taste of Momos in a quiet by-lane in Darjeeling. It was cold and that’s when the steam and warmth from these Momos engulfed me in a delicious dream land only to be hit hard with the spiciest thing I have ever had in my life! But the combination was divine and I am always reminded of that moment when I have momos now.

While momos are really popular now but I have also been reading about the implications of having too many of these on the streets because of various factors like hygiene, MSG, full of carbs and very less nutritional value.

That’s when I realized that I should satiate my cravings for these heavenly morsels at home and make it as healthy and less time consuming as possible. Some would say momos are too much hard work and it’s best to eat outside once in a while but hear me out! I have made it simpler and healthier to a certain extent. I have reduced the amount of all purpose flour to just 1/4th and the rest is whole grain flour. I have also made the size bigger so that you have to make a few of them as compared to rolling out infinite number of small wraps. What more you ask? I have given four different flavors to coat your momos with which take these to another level all together.


Try these momos 4 ways, foopla style. Do subscribe to our youtube channel and follow us on my Facebook . I will continue to bring different and unique recipes and ideas your way!

Here’s the detailed recipe for the momos! Hope you enjoy it.

Prep time: 20 mins

Cook time: 30 mins

Serving Size: 2, Makes 6 jumbo Momos


Momos Wrapping

  • Whole wheat flour – 1 cup
  • All purpose flour – 1/2 cup
  • Rice flour – 1/4 cup
  • Salt to taste
  • Water to knead

Momos Stuffing

  • Cabbage, finely chopped – 2 cups
  • Onion, finely chopped – 1 cup
  • Ginger and garlic paste – 1 tbsp
  • Oil – 2 tbsp
  • Salt to taste
  • Pepper – 1 tspMomos Spicy Chutney

Momos Spicy Chutney

  • Garlic cloves – 1/2 cup
  • Tomatoes, Small – 3
  • Red chili paste – 2 tbsp
  • Salt to taste

Tandoori Momos MarinadeDSC_0093

  • Thick curd – 1/4 cup
  • Ginger garlic paste – 1/2 tsp
  • Momos Spicy Chutney – 1 tsp
  • Salt to taste
  • Pepper – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Chaat masala – 1/2 tsp
  • Cardamom powder – 1/4 tsp
  • Gram flour (besan) – 1 tbsp
  • Oil – 1 tsp
  • Onion rings and fresh coriander for garnish

Asian Hot & Sour Momos MarinadeDSC_0091

  • Soy sauce – 1 tsp
  • Red chili sauce – 1 tsp
  • Vinegar – 1/2 tsp
  • Ketchup – 1 tsp
  • Salt to taste (less salt because soy and other sauces already have some salt content)
  • Pepper – 1/4 tsp
  • Red chili flakes – 1/2 tsp
  • Ginger garlic paste – 1/2 tsp
  • Momos Spicy Chutney – 1 tsp
  • Grated carrot, sliced capsicum and onion for garnish
  • Sesame seeds for garnish

Tex Mex Momos MarinadeDSC_0089

  • Ginger garlic paste – 1 tsp
  • Momos Spicy Chutney – 1 tsp
  • Oil – 2 tbsp
  • Salt to taste
  • Pepper – 1/4 tsp
  • Red Chili flakes – 1/2 tsp
  • Mixed herbs (oregano, sage, basil) – 1 tsp
  • Garlic powder (optional) – 1/4 tsp
  • Onion powder (optional) – 1/4 tsp
  • Paprika – 1/2 tsp
  • Cumin powder – 1 tsp
  • Lemon juice – 1 tsp
  • Cheese for garnish

Cheesy Momos MarinadeDSC_0096

  • Cream – 1/4 cup
  • Cheese spread – 2 tbsp
  • Mustard Sauce – 1 tsp
  • Salt to taste
  • Pepper – 1/4 tsp
  • Jalapenos (pickled), chopped – 1 tbsp
  • Lemon juice – 1 tsp
  • Mozzarella cheese, grated and Jalapenos for garnish


  1. Knead the dough for momos by mixing whole wheat flour, all purpose flour, rice flour, salt with water. Knead into a medium soft dough. Cover and keep aside.
  2. For the stuffing, heat oil in a heavy sauce pan. Add ginger garlic paste once hot. After a minute, add onions and saute till transparent.
  3. Add cabbage, salt and pepper. Mix well, cover and cook until soft and done. Should take around 7-10 minutes.
  4. Roll out big thin rounds if making “Jumbo Momos” or small thin rounds if making “Regular size Momos”.
  5. Place 4 tbsp of the stuffing for “Jumbo Momos” in the center. Start folding from one end by making small pleats. Continue till you make pleats throughout. Now carefully pinch the two ends together. Similarly make the others. With this dough, I could make 6 jumbo momos.
  6.  Prepare the bamboo or steal steamer and once the steam is built up, place the momos in the steamer and steam for about 8 to 10 minutes or until cooked through. Since it’s whole wheat, it will take a bit more time to cook than the “maida (all purpose flour) version.
  7. Take them out of the steamer and allow them to cool.
  8. For the momos chutney, apply some oil on tomato skin and char on open gas. Turn them at regular intervals to get a nice char throughout. Remove the charred skin once done.
  9. Make a chutney with de-skinned charred tomatoes, garlic, chili paste and salt.
  10. In the meanwhile, make the four marinades (or one of your choice).
  11. Mix together the respective ingredients for marinades in separate big bowls.
  12. Place the cold momos in the marinade and allow to stand for 10 minutes or more (if time permits).
  13. Now place some oil in a pan for shallow frying these momos.
  14. Fry from both sides and serve hot with momo chutney.

Red chili paste: Soak dry red chilies in warm water for 20 minutes. Remove the top and seeds (keep the seeds if you can handle spice). Grind all the red chilies into a smooth paste (using water if needed). Now take very little oil in a pan and fry this paste until thickened. Freeze them or store them in the fridge for a long time.


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