120/-रुपए ke 8 momos in Delhi
120/-रुपए ke 8 momos in Delhi 😳 is a medium Indian recipe that serves 2. 960 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 50 min | Cook: 13 min | Total: 75 min
Cost: $14.04 total, $7.02 per serving
Ingredients
- 1 cup All‑Purpose Flour (sifted)
- 1/3 cup Water (lukewarm for dough)
- 1/2 tsp Salt (for dough)
- 1 tbsp Vegetable Oil (for dough and pan‑frying)
- 100 g Textured Soy Protein (TVP) (re‑hydrated in hot water 5 min, drained)
- 1 tbsp Soy Sauce (adds umami)
- 1 tsp Fresh Ginger (finely grated)
- 1 clove Garlic Clove (minced)
- 1 piece Green Chili (finely chopped, optional heat)
- 1/4 tsp Ground Black Pepper (freshly ground)
- 2 tbsp Tandoori Mayonnaise (store‑bought or homemade with mayo + tandoori masala)
- 1 tsp Lemon Juice (brightens the dip)
Instructions
Make the Dough
In a mixing bowl combine the flour, salt and 1 tbsp oil. Gradually add lukewarm water while stirring until a soft, non‑sticky dough forms.
Time: PT10M
Rest the Dough
Cover the bowl with a damp cloth and let the dough rest for 15 minutes to relax the gluten.
Time: PT15M
Prepare the Soy Filling
While the dough rests, place the soy granules in a bowl, cover with hot water and let sit 5 minutes. Drain, then squeeze out excess water. Add soy sauce, ginger, garlic, green chili, black pepper and mix well.
Time: PT10M
Roll and Cut Dough Circles
Divide the rested dough into 8 equal portions. On a lightly floured surface roll each portion into a thin circle about 8 cm in diameter using a rolling pin. Use a glass or cutter to shape uniformly.
Time: PT10M
Fill and Seal Momos
Place 1 tbsp of soy filling in the centre of each circle. Moisten the edge with a little water, fold the circle into a half‑moon and pleat the edges to seal tightly.
Time: PT15M
Pan‑Fry the Momos
Heat 2 tbsp oil in a kadhai over medium‑high heat. Arrange the momos in a single layer, flat side down. Fry for 2 minutes until the bottom turns golden, then add ¼ cup water, cover and steam for 5 minutes. Remove the lid and cook another 1‑2 minutes to evaporate remaining water and crisp the base.
Time: PT13M
Temperature: Medium‑High
Prepare Tandoori Mayo Dip
In a small bowl combine tandoori mayonnaise and lemon juice. Stir until smooth.
Time: PT2M
Serve
Transfer the hot momos to a serving plate and drizzle or serve the tandoori mayo on the side for dipping.
Time: PT3M
Nutrition Facts
- Calories
- 960
- Protein
- 12 g
- Carbohydrates
- 140 g
- Fat
- 30 g
- Fiber
- 8 g
Dietary info: Vegetarian
Allergens: Soy, Gluten, Egg (in mayo)
Ingredient Substitutions
- Instead of All‑Purpose Flour: Whole‑Wheat Flour
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Textured Soy Protein (TVP): Tofu crumbles, Lentils
- Instead of Soy Sauce: Tamari
- Instead of Green Chili: Red Chili Flake
- Instead of Tandoori Mayonnaise: Regular Mayonnaise mixed with smoked paprika
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Dumpling Cutter or Glass
- Kadhai or Wide Skillet
- Spatula
- Brush (optional)
- Plate for Serving
Critical Steps — Do Not Skip
- Resting the dough for 15 minutes
- Rolling the dough thin (≈8 cm circles)
- Sealing the momos tightly to prevent filling leakage
- Pan‑frying then steaming to cook the interior without burning the exterior
Chef Tips from the Video
- For extra flavor, add a pinch of toasted cumin powder to the filling.
- After the final crisping step, drizzle a few drops of sesame oil for aroma.
Troubleshooting
Dough is too sticky
Add a little more flour, a tablespoon at a time, until the dough is smooth and non‑sticky.
Filling is too dry
Moisten with a splash of soy sauce or a teaspoon of water and mix thoroughly.
Momos stick to the pan
Ensure the oil is hot before adding momos and do not move them until the bottom has formed a crust.
Storage
Refrigerator: Store cooked momos in an airtight container for up to 3 days. Reheat in a skillet with a splash of oil.
Freezer: Freeze uncooked, sealed momos on a tray, then transfer to a zip‑lock bag. Cook from frozen, adding 2‑3 minutes to the steaming step.
Room temperature: Do not keep at room temperature for more than 2 hours due to the mayo dip.
Make-Ahead Tips
- Assemble the momos and freeze them raw; they can be cooked directly from frozen.
- The tandoori mayo dip can be made up to 2 days ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of soy momos in Indian street food culture?
Momos originated in Tibet and Nepal, but have become a beloved street‑food staple in North‑East India and major Indian metros. The soy version caters to vegetarians and reflects the Indian adaptation of using locally available soy protein as a meat substitute.
How do soy momos differ from traditional meat momos in Indian cuisine?
Traditional meat momos use minced chicken or pork, while soy momos replace the meat with textured soy protein, making them vegetarian, lower in fat, and suitable for those avoiding meat. The seasoning profile remains similar, preserving the authentic flavor.
What regional variations of momos exist within Indian cuisine?
In India, you’ll find steamed momos in the North‑East, fried or pan‑fried momos in Delhi street stalls, and even spicy chili‑oil‑tossed momos in Kolkata. Fillings range from cabbage‑onion mixes to cheese, paneer, and soy, each region adding its own spice blend.
During which Indian festivals or celebrations are momos traditionally served?
Momos are popular during Losar (Tibetan New Year) celebrations in the North‑East and are also a common snack during winter street‑food festivals, college gatherings, and weekend night markets across India.
What makes pan‑fried soy momos special compared to steamed momos?
Pan‑frying creates a crispy, golden‑brown bottom while the top stays soft, offering a contrast of textures that steamed momos lack. The quick steam step inside the pan ensures the interior cooks through without drying out.
What authentic ingredients are traditionally used in Indian‑style momos and what are acceptable substitutes?
Traditional ingredients include all‑purpose flour, water, salt, and a filling of minced meat or vegetables seasoned with ginger, garlic, soy sauce, and local spices. For a vegetarian version, textured soy protein or paneer can substitute meat, and gluten‑free flour can replace wheat flour for those with gluten intolerance.
What are common mistakes to avoid when making soy momos at home?
Common errors include rolling the dough too thick, which leaves the interior undercooked; not sealing the edges tightly, causing filling to leak; and frying at too high a heat, which burns the bottom before the inside steams through. Follow the critical steps for dough resting, thin rolling, and the two‑stage pan‑fry‑steam method.
Why does this recipe use a pan‑fry‑then‑steam method instead of deep‑frying the momos?
The pan‑fry‑then‑steam technique cooks the filling gently with steam, preserving the delicate soy texture, while still giving the bottom a satisfying crisp. Deep‑frying would make the whole dumpling uniformly crunchy and could dry out the filling.
Can I make soy momos ahead of time and how should I store them?
Yes, you can assemble the momos, place them on a tray, freeze them raw, then transfer to a zip‑lock bag. Cook them directly from frozen, adding a couple of extra minutes to the steaming stage. Cooked momos keep in the refrigerator for up to three days.
What does the YouTube channel NIKHATTU LADKA VLOGS specialize in?
The YouTube channel NIKHATTU LADKA VLOGS focuses on everyday Indian home cooking, street‑food recreations, and budget‑friendly recipes, often showcasing quick snack ideas like momos, chaat, and fusion dishes.
How does the YouTube channel NIKHATTU LADKA VLOGS' approach to Indian snack recipes differ from other cooking channels?
NIKHATTU LADKA VLOGS emphasizes real‑world practicality, using ingredients readily available in Indian markets and offering cost breakdowns. The host often demonstrates shortcuts, such as using soy protein instead of meat, and highlights pan‑frying techniques that require minimal equipment.
Last updated: August 22, 2026
