Simple momo recipe using the Kissan Chilli Peanut Thecha & Lehsun Mirch Chutney @KissanIndia
SIMPLE momo recipe using the Kissan Chilli Peanut Thecha & Lehsun Mirch Chutney @KissanIndia is a medium Indian recipe that serves 4. 180 calories per serving. Recipe by Priya and Sid on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $12.93 total, $3.23 per serving
Ingredients
- 200 g Cabbage (shredded)
- 1 medium Carrot (julienned into thin strips)
- 200 g Paneer (crumbed or cut into small cubes)
- 2 tbsp Kissan Chili Garlic Chutney (adds Marathi flavor)
- 2 tbsp Spicy Garlic Chili Chutney (for serving)
- 2 tbsp Tamarind Chutney (for serving)
- 20 pieces Momo Wrappers (store‑bought round dumpling wrappers)
- 2 tbsp Vegetable Oil (for pan‑frying)
- 1 tsp Salt (adjust to taste)
Instructions
Prepare Vegetables
Core the cabbage, slice it into thin shreds, and julienne the carrot into thin strips.
Time: PT10M
Steam Vegetables
Place the shredded cabbage and carrot in a steamer basket over boiling water and steam for 5 minutes until just tender.
Time: PT5M
Temperature: Steam
Make Filling
Transfer the steamed veggies to a mixing bowl, add crumbled paneer, 2 tbsp Kissan chili‑garlic chutney, and 1 tsp salt. Mix until evenly combined.
Time: PT5M
Assemble Momos
Lay a wrapper on a clean surface, place about 1 tbsp of filling in the centre, wet the edges with a little water, pleat the wrapper and pinch to seal, forming a tight pocket.
Time: PT15M
Steam Momos
Arrange the sealed momos in a single layer in the steamer basket and steam for 5 minutes until the wrappers become translucent and the filling is hot.
Time: PT5M
Temperature: Steam
Pan‑Fry for Crispness
Heat 2 tbsp oil in a skillet over medium heat. Place the steamed momos flat side down and fry for 3–4 minutes until the bottom turns golden and crisp.
Time: PT5M
Temperature: Medium heat
Serve
Transfer the momos to a serving plate and drizzle or serve alongside spicy garlic‑chili chutney and tamarind chutney.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 8 g
- Carbohydrates
- 25 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Dairy (paneer), Gluten (wrappers)
Ingredient Substitutions
- Instead of Cabbage: Napa cabbage, Savoy cabbage
- Instead of Carrot: Daikon radish, Bell pepper
- Instead of Paneer: Tofu (firm), Halloumi
- Instead of Kissan Chili Garlic Chutney: Homemade chili‑garlic chutney, Sambal oelek
- Instead of Spicy Garlic Chili Chutney: Garlic chili sauce, Sriracha
- Instead of Tamarind Chutney: Date‑vinegar chutney, Sweet and sour sauce
- Instead of Momo Wrappers: Wonton wrappers, Rice paper (for a gluten‑free version)
- Instead of Vegetable Oil: Canola oil, Ghee
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Knife
- Cutting Board
- Steamer Basket
- Saucepan or Pot
- Mixing Bowl
- Small Spoon or Spatula
- Skillet or Frying Pan
- Tongs (optional)
- Plate for Assembled Momos
Critical Steps — Do Not Skip
- Steaming vegetables just until tender
- Sealing the dumpling edges with water to prevent leaks
- Pan‑frying the steamed momos until golden crisp
Chef Tips from the Video
- Use a damp pastry brush for a uniform edge wetting
- For extra flavor, add a pinch of roasted cumin powder to the filling
- If you prefer a completely gluten‑free version, use rice‑flour based wrappers.
Troubleshooting
Momos leak steam after sealing
Make sure the edges are fully wet before pinching and press firmly to create a tight seal.
Filling is too watery
After steaming, pat the vegetables dry with a clean kitchen towel before mixing with paneer.
Momos do not puff up
Steam on high heat with a tight‑fitting lid; avoid opening the lid during the 5‑minute steam.
Storage
Refrigerator: Store cooked momos in an airtight container for up to 2 days.
Freezer: Freeze uncooked, sealed momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Steam directly from frozen when ready.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the vegetable‑paneer filling a day ahead and refrigerate; bring to room temperature before assembling
- Assemble momos and freeze uncooked; steam from frozen when needed
Frequently Asked Questions
What is the cultural significance and history of Marathi‑style Momos in Indian cuisine?
Momos originated in the Himalayan regions of India and Nepal, but the Marathi twist incorporates local flavors like Kissan chili‑garlic chutney and a final pan‑fry, reflecting Maharashtra’s love for bold, tangy condiments and crisp textures.
What are the traditional regional variations of Momos in Maharashtra compared to other Indian states?
In Maharashtra, momos are often served with spicy garlic‑chili and tamarind chutneys, and sometimes pan‑fried for a crispy base, whereas in the Northeast they are usually steamed and paired with simple soy‑based sauces.
How is authentic Marathi‑style Momos traditionally served in Maharashtra?
They are typically steamed, then lightly pan‑fried on one side to create a golden crust, and served hot with a duo of spicy garlic‑chili chutney and tangy tamarind chutney for dipping.
During which occasions or celebrations are Momos especially popular in Marathi culture?
Momos are a favorite street‑food snack during monsoon evenings, at local fairs (melas), and are also prepared for informal gatherings and weekend family brunches in Maharashtra.
What makes Marathi‑style Momos special or unique in Indian cuisine?
The combination of steaming then pan‑frying gives a soft interior with a crisp bottom, while the use of Kissan chili‑garlic chutney in the filling adds a distinct Marathi tangy‑spicy flavor not found in traditional Himalayan momos.
What are the most common mistakes to avoid when making Marathi‑style Momos?
Common errors include over‑steaming the vegetables (making the filling soggy), not wetting the wrapper edges enough (causing leaks), and frying at too high a heat which can burn the bottom before the interior is heated through.
Why does this Momos recipe use a brief pan‑fry after steaming instead of deep‑frying?
A quick pan‑fry creates a pleasant crispness on the bottom while keeping the cooking method lighter and healthier than deep‑frying, preserving the delicate steamed texture inside.
Can I make Marathi‑style Momos ahead of time and how should I store them?
Yes. The filling can be prepared up to 24 hours ahead and kept refrigerated. Uncooked, sealed momos freeze well on a tray and can be steamed directly from frozen when needed.
What texture and appearance should I look for when the Momos are done?
The wrappers should be translucent and slightly puffed after steaming, and the pan‑fried side should be golden‑brown and crisp without being burnt. The filling should be hot and moist.
What does the YouTube channel Priya and Sid specialize in?
The YouTube channel Priya and Sid focuses on fun, home‑cooked Indian recipes, especially regional twists and quick‑cook meals that blend traditional flavors with modern techniques.
How does the YouTube channel Priya and Sid's approach to Marathi cooking differ from other Indian cooking channels?
Priya and Sid emphasize hands‑on, relatable cooking with everyday ingredients, often adding personal twists like pan‑frying steamed dishes, whereas many other channels stick strictly to classic regional methods.
Last updated: September 2, 2026
