delhi's viral momos for just Rs 80/
delhi's viral momos for just Rs 80/- 😜👌 is a easy Indian recipe that serves 3. 250 calories per serving. Recipe by Street Theory on YouTube.
Prep: 1 hr 5 min | Cook: 8 min | Total: 1 hr 23 min
Cost: $15.15 total, $5.05 per serving
Ingredients
- 200 g All-Purpose Flour (for the momo dough, sifted)
- 100 ml Water (lukewarm, for dough)
- 1 tsp Salt (for dough)
- 200 g Paneer (crumbled, main filling)
- 1 Green Chili (finely chopped, optional heat)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Soy Sauce (adds umami to filling)
- 1 tbsp Oil (for sautéing filling ingredients)
- 2 tbsp Fresh Coriander (chopped, for filling)
- 100 ml Cream (for drizzling on top)
- 3 tbsp Homemade Chutney (tomato‑coriander chutney, served on side)
- 1 tsp Red Chili Powder (for spicy masala)
- 0.5 tsp Cumin Powder (for masala)
- 1 tsp Lemon Juice (adds brightness to chutney)
Instructions
Make the Dough
In a mixing bowl combine all‑purpose flour, salt and water. Knead until smooth and elastic.
Time: PT10M
Rest the Dough
Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.
Time: PT15M
Prepare Paneer Filling
Crumble the paneer and mix with chopped green chili, minced garlic, grated ginger, soy sauce, oil, chopped coriander and a pinch of salt.
Time: PT10M
Roll Out the Dough
Divide the rested dough into small balls (about 20 g each). Using a rolling pin, roll each ball into a thin 8‑cm circle.
Time: PT10M
Fill and Seal Momos
Place a teaspoon of paneer filling in the centre of each circle, fold and pleat the edges to seal tightly.
Time: PT10M
Steam the Momos
Bring water to a rolling boil in the steamer. Arrange momos in a single layer, steam for 8 minutes over high heat.
Time: PT8M
Temperature: High heat
Prepare Spicy Masala
In a small bowl combine red chili powder, cumin powder and a splash of water to form a thin sauce.
Time: PT5M
Plate and Garnish
Place steamed momos on a plate, drizzle the spicy masala over them, swirl cream on top and serve with homemade chutney on the side.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy (paneer, cream), Gluten (flour)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Salt: Sea Salt
- Instead of Paneer: Tofu
- Instead of Green Chili: Red Chili Flakes
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ginger paste
- Instead of Soy Sauce: Tamari
- Instead of Oil: Vegetable oil
- Instead of Fresh Coriander: Parsley
- Instead of Cream: Greek yogurt
- Instead of Homemade Chutney: Store‑bought chutney
- Instead of Red Chili Powder: Paprika
- Instead of Cumin Powder: Ground cumin
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Steamer
- Mixing Bowl
- Rolling Pin
- Small Spoon
- Knife
- Plate
- Sauce Spoon (optional)
Critical Steps — Do Not Skip
- Kneading the dough to a smooth consistency
- Sealing the momos tightly to avoid leakage
- Steaming at high heat for exactly 8 minutes
Chef Tips from the Video
- Use high‑gluten flour for a chewier skin, similar to traditional street‑style momos.
- For extra aroma, add a pinch of toasted sesame oil to the paneer filling.
Troubleshooting
Dough is too sticky
Add a tablespoon of flour at a time until it becomes workable.
Momos burst open during steaming
Check that the edges are fully sealed; press the pleats firmly before steaming.
Masala sauce is too thick
Thin with a little water or broth, stirring until desired consistency is reached.
Storage
Refrigerator: Store cooked momos, masala and chutney in airtight containers for up to 2 days.
Freezer: Freeze uncooked momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month.
Room temperature: Do not keep cooked momos at room temperature for more than 2 hours.
Make-Ahead Tips
- Uncooked momos can be frozen and steamed directly from frozen; add 2‑3 extra minutes to steaming time.
- Chutney keeps well refrigerated for up to 5 days; make it a day ahead for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of Delhi viral paneer momos in Indian street food culture?
Paneer momos became a viral sensation in Delhi’s street‑food scene as a vegetarian twist on the traditional Tibetan dumpling, offering a rich, cheesy filling that appeals to the city’s love for paneer‑based snacks. They are often sold from food carts and have become a must‑try for locals and tourists alike.
What are the traditional regional variations of paneer momos in North Indian cuisine?
In North India, paneer momos may be served with a tangy tomato‑onion chutney, a spicy red‑chili masala, or a creamy yogurt‑based dip. Some vendors add crushed peanuts for texture, while others incorporate mint or coriander for freshness.
How is Delhi viral paneer momos traditionally served in Delhi street stalls?
They are typically steamed, placed on a metal plate, drizzled with a bright red spicy masala, a swirl of fresh cream, and accompanied by a small bowl of homemade coriander‑tomato chutney for dipping.
During which occasions or celebrations is paneer momos commonly enjoyed in Delhi?
Paneer momos are popular as a late‑night snack after festivals like Diwali or Holi, and they are a staple at college gatherings, weekend night markets, and food‑truck festivals across Delhi.
How does paneer momos fit into the broader Indian street‑food tradition?
Momos reflect the fusion of Tibetan dumpling techniques with Indian flavors, showcasing the adaptability of street food in India to incorporate local ingredients like paneer, spices, and chutneys while maintaining a handheld, quick‑serve format.
What are the authentic traditional ingredients for Delhi viral paneer momos versus acceptable substitutes?
Authentic ingredients include fresh paneer, all‑purpose flour, green chilies, garlic, ginger, soy sauce, and coriander. Acceptable substitutes are tofu for paneer, bread flour for a chewier dough, and tamari instead of soy sauce for a gluten‑free option.
What other North Indian dishes pair well with Delhi viral paneer momos?
They pair nicely with a side of spiced lentil soup (dal), a crisp cucumber‑yogurt raita, or a simple aloo tikki for a hearty street‑food platter.
What makes Delhi viral paneer momos special or unique in Indian cuisine?
The combination of a soft, steamed dough with a rich, creamy paneer filling, topped with a fiery masala and cool cream, creates a contrast of textures and flavors that is distinct from typical fried Indian snacks.
What are the most common mistakes to avoid when making Delhi viral paneer momos at home?
Common errors include over‑kneading the dough, not sealing the momos tightly (causing leakage), and steaming for too long which makes the skin tough. Follow the critical steps for sealing and timing to ensure perfect results.
Why does this Delhi viral paneer momos recipe use a simple red‑chili masala instead of a tomato‑based sauce?
The red‑chili masala provides a quick, bright heat that complements the creamy paneer without making the dumplings soggy, staying true to the street‑style presentation where a thin drizzle is preferred.
What does the YouTube channel Street Theory specialize in?
The YouTube channel Street Theory focuses on recreating popular Indian street‑food dishes, breaking down each recipe with clear, step‑by‑step instructions and tips for home cooks to achieve authentic street‑style flavors.
How does the YouTube channel Street Theory's approach to Indian street‑food cooking differ from other Indian cooking channels?
Street Theory emphasizes on‑site flavor authenticity, often sourcing the same sauces and condiments used by street vendors, and presents the recipes in a fast‑paced, urban‑style editing that mirrors the energy of city food markets.
Last updated: September 6, 2026
