There’s something about the sound of rain against the window that makes you crave something warm, steamed, and wrapped in dough. Momos have become a beloved monsoon comfort food, best enjoyed fresh off the steamer while the air is cool and the aroma of delicious fillings fills the room.
This season, skip the usual pakoras and follow the momo trail instead—from a classic vegetable pouch to a steaming bowl of broth-soaked comfort. Here are four recipes that capture exactly what monsoon eating should feel like.
1. Tsel Momos (Tibetan Vegetable Momos)
Soft, pillowy, and packed with the earthy sweetness of wilted greens, these Tibetan vegetable momos taste like a warm hug on a grey afternoon. The five-spice lends a gentle warmth that lingers on the tongue — no heavy spice, just quiet, monastery-style comfort.
Prep time: 30 mins | Cook time: 20 mins | Servings: 4
Ingredients
For the filling
- Spinach, finely chopped 2 cups
- Cabbage, finely chopped 1 cup
- Tofu, crumbled 200 g
- Spring onions, chopped 1/4 cup
- Ginger-garlic paste 1 tbsp
- Chinese five-spice powder 1/2 tsp
- Sesame oil 1 tbsp
- Salt to taste
For the dough
- Refined flour (maida) 2 cups
- Water 3/4 cup
- Salt a pinch
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Method
- Knead the flour, water, and salt into a smooth, soft dough. Cover and rest for 20 minutes.
- Heat sesame oil in a pan, add ginger-garlic paste, and sauté briefly until fragrant.
- Add spinach and cabbage, and cook until just wilted. Transfer to a strainer and squeeze out excess moisture.
- Mix the squeezed greens with crumbled tofu, spring onions, five-spice powder, and salt. Cool completely.
- Roll the dough into small discs, place a spoonful of filling in the centre, and pleat into momo shapes.
- Steam for 10-12 minutes until the wrappers turn glossy and translucent.
- Serve piping hot, straight off the steamer.
2. Jhol Momos (Sikkimese Style)
Rain outside, steam rising off the bowl — this is the dish Sikkimese kitchens turn to when the weather turns damp. Soft momos sit in a tangy, sesame-tomato broth that’s warming without being heavy, with just enough tang to wake up the senses on a sluggish, grey day.
Prep time: 25 mins | Cook time: 25 mins | Servings: 4
Ingredients
For the momos
- Minced chicken (or paneer, for veg) 250 g
- Cabbage, finely chopped 1/2 cup
- Spring onions, chopped 2 tbsp
- Ginger-garlic paste 1 tbsp
- Soy sauce 1 tsp
- Refined flour (maida) 2 cups
- Water 3/4 cup
For the jhol broth
- Tomatoes, chopped 3
- Sesame seeds 2 tbsp
- Dry red chillies 2
- Garlic pods 4
- Ginger, chopped 1 inch
- Chinese five-spice powder 1/4 tsp
- Coriander leaves, chopped a handful
- Oil 1 tbsp
- Salt to taste
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Method
- Prepare the momo dough and filling as usual, pleat, and steam for 10-12 minutes. Set aside.
- Dry roast the sesame seeds and dry red chillies until fragrant. Cool and grind into a coarse paste along with garlic, ginger, and tomatoes.
- Heat oil in a pan, add the ground paste, and cook until the raw smell disappears and the oil begins to separate.
- Add 2 cups of water, five-spice powder, and salt. Simmer for 10 minutes until the broth thickens slightly.
- Pour the hot broth over the steamed momos, garnish with coriander leaves, and serve immediately while it’s still steaming.
3. Kothey Momos (Nepali Style)
Crisp on the bottom, soft and juicy on top — kothey momos are what happens when a rainy evening calls for something with a little bite. The base fries to a golden, lacy crunch while the top stays pillow-soft, making every mouthful a small contrast of textures.
Prep time: 25 mins | Cook time: 15 mins | Servings: 4
Ingredients
- Minced chicken (or paneer and cabbage, for veg) 250 g
- Cabbage, finely chopped 1/2 cup
- Spring onions, chopped 2 tbsp
- Ginger-garlic paste 1 tbsp
- Soy sauce 1 tsp
- Salt and black pepper to taste
- Refined flour (maida) 2 cups
- Water 3/4 cup
- Oil, for pan-frying 2 tbsp
- Water, for steam-frying 1/4 cup
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Method
- Prepare the dough and filling, then pleat into momos as usual.
- Heat oil in a flat-bottomed pan. Arrange the momos standing upright, base down, and let them fry undisturbed for 2-3 minutes until golden and crisp.
- Add the water, immediately cover the pan, and let the momos steam-cook for 8-10 minutes at medium-low heat, until the tops turn soft and translucent.
- Uncover and let any remaining water evaporate so the base turns crisp again.
- Serve hot with the crisp side up, so the first bite is all crunch.
4. Mokthuk With Noodles (Thukpa Style Momo Soup)
When the rain won’t let up, and the chill sets into your bones, this is the bowl to reach for. Silky noodles, a gently spiced ginger-garlic broth, and soft momos bobbing in the steam — it’s the kind of one-bowl meal that Himalayan homes swear by on the wettest days of the year.
Prep time: 20 mins | Cook time: 25 mins | Servings: 4
Ingredients
- Steamed momos (chicken or veg, prepared as above), 12 pieces
- Hakka or egg noodles, 150 g
- Vegetable or chicken stock, 4 cups
- Carrots, julienned 1/2 cup
- Cabbage, shredded 1/2 cup
- Spring onions, chopped 1/4 cup
- Ginger-garlic paste 1 tbsp
- Soy sauce 1 tbsp
- Oil 1 tbsp
- Salt and black pepper to taste
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Method
- Boil the noodles until just cooked, drain, and set aside.
- Heat oil in a deep pan, add ginger-garlic paste, and sauté until fragrant.
- Add the stock and bring to a gentle boil. Stir in carrots, cabbage, soy sauce, salt, and pepper. Simmer for 8-10 minutes.
- Add the cooked noodles and steamed momos to the broth, and let them warm through for 2-3 minutes.
- Ladle into bowls, top with spring onions, and serve immediately while the broth is still steaming.
Whether it’s a soft Tibetan pouch, a tangy Sikkimese broth, a crisp-bottomed Nepali favourite, or a full bowl of noodle soup, these four recipes prove that momos are more than a street-food snack — they’re proper monsoon comfort food. So the next time the rain sets in, skip the pakoras and let the steamer do the talking instead.
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