Kothe Momos

Nutrition · per serving

Steps

1. 1

   Mix the grated garlic, soy sauce, rice vinegar, chili sauce, and half the spring onion in a small bowl. Set aside so the garlic perfumes the dip.

   2 cloves garlic, finely grated3 tbsp light soy sauce1 tbsp rice vinegar1 tbsp chili sauce2 tbsp spring onion, thinly sliced
2. 2

   If using frozen momos, do not thaw them. Separate them carefully. Fresh momos can be used directly.

   12 pieces, about 360 g vegetable momos, fresh or frozen
3. 3

   Heat the oil in a large non-stick frying pan over medium heat. Arrange the momos in a single layer with their flat sides down, leaving a little space between them. Fry for 2 to 3 minutes until the bottoms are golden.

   12 pieces, about 360 g vegetable momos, fresh or frozen2 tbsp neutral cooking oil
4. 4

   Carefully pour the water around the momos, immediately cover the pan, and steam for 7 to 9 minutes. They are ready when the wrappers are tender and the water has almost completely evaporated. Frozen momos may need 2 additional minutes.

   120 ml water
5. 5

   Remove the lid and cook for 1 to 2 minutes more, without moving the dumplings, until the bases are deeply crisp and the pan is dry.

6. 6

   Transfer the momos to plates, spoon the garlicky soy dip alongside, and scatter over the remaining spring onion. Serve immediately while the bottoms are crisp.

   2 tbsp spring onion, thinly sliced

Origin & History

Kothe momos are a popular pan-fried variation of steamed momos, associated with Himalayan and Nepalese food culture and widely enjoyed across northern India. The name refers to the characteristic crisp, browned base created by steaming and frying the dumplings in the same pan.