By Simran Makkar
August 14, 2026
If you are also a momo-paglu but are looking for something beyond the usual dry chutney momos, jhol momos are your go-to. A North Indian street-stall favourite, this fiery, soupy take on classic momos brings together the rich tang of tomatoes and the nutty warmth of sesame. This beloved Nepali street food is easy to make at home and even better shared on a rainy evening.
For The Broth (Jhol): 2 tablespoons peanuts 3 tablespoons sesame seeds 3 tomatoes 3 garlic cloves 2 dried red chillies 1-inch ginger piece ½ teaspoon turmeric powder ½ teaspoon Sichuan pepper (Timmur) or black pepper Salt Water
For The Momo Dough: 2 Cups Maida (all-purpose flour) Water A pinch of salt For The Momo Filling: 250 g paneer 1 small onion I teaspoon ginger 2 garlic cloves Salt Pepper 2 tablespoons spring onion 1 teaspoon soy sauce
Prepare a smooth dough by kneading the flour with water and a pinch of salt. Let it rest for 20 minutes, covered.
Mix the finely chopped paneer, onion, spring onion, grated ginger and minced garlic in a bowl until combined to form the filling.
Roll the dough into thin circles, place a spoonful of filling in the centre, then pleat to seal into the shape of momos.
Put them in the steamer for 10-12 minutes until cooked through.
For the broth, dry roast the peanuts and sesame seeds until aromatic. Then blend with red chillies, garlic, tomatoes, ginger, and Sichuan pepper until smooth.
Heat some oil in the pan, add the turmeric powder and pour in the ground paste.
Add some water to attain a soupy consistency and simmer for 8-10 minutes, and add salt according to taste.
Place the steamed momos in a bowl, ladle the piping-hot jhol over them, and serve immediately for the best flavour and texture.