By Akshara
January 29, 2026
Pahadi-style momos rely on gentle seasoning and steaming rather than heavy sauces. The filling stays juicy due to fine chopping and minimal handling. Thin wrappers and steady steam are key. Steamed momos are widely eaten across Himalayan regions as a light but filling street food.
For the dough 2 cups all-purpose flour ¼ tsp salt Water as needed For the filling 250 g minced chicken 1 small onion, very finely chopped 2 tbsp spring onion greens 1 tsp ginger paste 1 tsp garlic paste 1 tsp soy sauce ½ tsp black pepper Salt to taste
Knead flour, salt, and water into a firm dough and rest for 20 minutes.
Mix all filling ingredients until just combined.
Roll dough thin and cut into small circles.
Place filling, pleat, and seal tightly.
Steam for 10–12 minutes and serve hot with chilli chutney.