Masala Momo, Kathmandu Style

Momos have always been the favorite snack of every Nepali. Be it veg or non-veg, mutton, chicken or buff, those Nepalese who do not like either of it are close to nonexistent. The numerous restaurants, hotels, cafes and stalls making and selling those steaming meat filled dumplings are the proof that not a single Nepali has been deprived of indulging themselves in the taste of these hot and steamy momos.

There are many varieties of momos ranging from paneer momo, vegetable momo, chicken momo, mutton momo, buff momo to pork momo and one of the types unique to Nepal is the Kathmandu style Masala momo. These spicy dumplings leave such a mark on your taste buds that you will tempt for more.

Here is the recipe for making Kathmandu style masala momo in your own kitchen:


Dough for wrappers

5 cups all purpose flour

1 tbsp oil

1 cup water or as required

Pinch of salt


2 lbs lean ground lamb

1 cup finely chopped onion

1 tbsp minced fresh garlic

1 tbsp minced fresh ginger

½ tsp timur

½ grated nutmeg

½ tsp turmeric

1/8 tsp asafetida

1 tsp cumin powder

1 tsp coriander powder

1 tbsp garam masala

1 tbsp hot chili powder

3 minced fresh red chilies

3 tbsp cooking oil

Salt and pepper to taste

steamed momo


For making the stuffing mixture, combine all the filling ingredients in a large mixing bowl and mix well, seasoned with salt and pepper. Now, cover and refrigerate it for at least an hour to allow all the ingredients to impart their flavors which helps to improve the consistency of the fillings.

Now, combine flour, oil, salt and water in a large bowl and knead it until everything is mixed thoroughly and the dough becomes soft. Then, cover and leave it for at least fifteen minutes. Again knead it before making the wrappers and prepare dough balls that with one inch diameter. Be careful not to let the balls dry. Now, take the dough ball and roll it between your palms to give it a spherical shape. You can also use the wooden roller used while making rotis. Make a three inch diameter wrapper and repeat the process with the remaining balls, however, keep the bowl covered for preventing it from drying.

Then, hold the wrapper on one palm and put a tablespoon of the filling mixture and bring all edges to center making pleats with the other hand. Pinch and twist the pleats to ensure that there is no open space left for the stuffing to fall out.

Now, heat the steamer and oil the steamer rack well so that the dumplings will not stick to it. Then, arrange the uncooked momos in the streamer with some space left between one another and close the lid. Let it steam until the dumplings are cooked thoroughly, which takes about ten to fifteen minutes. Then, take the dumplings off the steamer and serve immediately. You can also sauté cooked dumpling in butter before serving. Serve it hot with your favorite momo achar.