Try This Street-Style Kothey Momo Recipe at Home

If you love momos with a smoky, crispy twist, Kothey Momos deserve a spot on your kitchen menu. Popular in Nepali and Tibetan cuisine, these pan-fried dumplings are crispy at the bottom and soft on top, making every bite absolutely irresistible. Filled with juicy vegetables or meat and served with spicy chutney, Kothey Momos are perfect for evening snacks, parties, or weekend comfort meals.

What Are Kothey Momos?

Kothey Momos are half-fried and half-steamed dumplings. Unlike regular steamed momos, these are first pan-fried until golden and then cooked with a little water to create a soft upper layer while keeping the base crisp. The result is a delicious balance of textures and flavors.

Ingredients

For the Dough

• 2 cups all-purpose flour
• ½ teaspoon salt
• Water as needed

For the Filling

• 1 cup finely chopped cabbage
• ½ cup grated carrot
• ½ cup finely chopped onion
• 2 tablespoons spring onion
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon soy sauce
• ½ teaspoon black pepper
• Salt to taste
• 1 tablespoon oil

For Cooking

• 2 tablespoons oil
• ¼ cup water

How to Prepare the Dough

In a large bowl, mix flour and salt. Add water gradually and knead into a smooth and firm dough. Cover it with a damp cloth and let it rest for about 20 minutes.