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Tibetan Momos

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Tibetan Momos

Momos are steamed dumplings with fillings, that make for delicious appetizers. They  originate from Tibet /Nepal, but they are equally  popular in New Delhi, India. It’s a common sight to see street vendors selling fresh and hot momos with spicy garlic chutney!


Making momos at home is not difficult, it’s the pleating of the edges which requires some patience, but the effort is worth the taste.



1 cup flour

1 tsp oil

½ tsp salt

¼ cup water

Knead a pliable dough and let rest for half an hour.



Carrots, grated

Cabbage, grated

Ginger, grated

Green chillies, chopped fine

Cilantro, chopped fine

1 tbsp oil

dash soy sauce

1/2 tsp vinegar

salt and pepper




Heat a pan. Add the vegetables and sauté . Season according to taste.

Roll dough into thin rounds. Make sure the edges are very thin.

Place about 1 tbsp filling in the centre.

Pleat the edges.

Grease the steamer.

Steam for about 15 minutes.

Serve momos with chutney or dipping sauce.


A spoonful of Tibetan Thukpa….and some Momo bites

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A spoonful of Tibetan Thukpa….and some Momo bites

Those crazy schedules, long work hours…no time to cook?

Give Thukpa a go! The soup is excellent and you can always mix and match the ingredients!


I am sure you would agree when I say, soup is the ultimate comfort food. The appeal of this soup lies in the fact that it’s a happy fusion of flavors. Thukpa soup is infused with ginger, and includes a medley of vegetables and home-made noodles. Short of time? You can always reach for ready made noodles.

Growing up in Dehra Dun, I was quite familiar with Tibetan food, but hardly bothered to make some at home.

While reminiscing just the other day, I came across a very inspiring video on You Tube by Elizabeth Kelly. It brought back nostalgia and memories of Rajpur Road and the lovely adventures with Tibetan food. That got me started, and tried the recipe and tweaked a wee bit.

I boiled my noodles separately instead of adding to the soup as suggested. Also, I inferred that it is a good idea to use the whole strips of noodles, instead of breaking them into bite size bits.




Himalayan crystal salt

2 tbsp. oil (sesame and olive)

1 cup chopped onion

1 cup chopped spring onions

1 tbsp. ground/grated ginger

3 tomatoes chopped

1-cup button mushrooms/Portobello mushrooms

1 cup chopped cabbage

½ cup red bell pepper

½ cup yellow bell pepper

½ cup radish, red variety

1 cup spinach, chopped roughly

4 cups water

1 Maggi cube


Freshly ground black pepper

Chopped cilantro

(Optional: 1 tsp. ground cumin, ½ tsp. ground turmeric, 1 tbsp. soy sauce, timur pepper or Szechuan pepper, lime juice


In a medium size saucepan, heat 1 tbsp. olive oil and 1 tbsp. sesame oil over medium high heat. Add chopped onions, cook 3-4 minutes stirring frequently. Add spring onions; bell pepper, ginger and tomatoes. Cook an additional 1-2 minutes. Add mushrooms and cabbage, and sauté until soft.

Add 3 cups water, veg stock , Himalayan salt and pepper. Cook over medium high heat until it reaches a boil, stirring occasionally. Reduce heat and cook for 10 minutes.

Add spinach and cook for a minute. Add the noodles, cilantro and let cook for another minute.You can add 2 serranos, thinly sliced.

Be careful not to over cook the spinach for the best flavor.

Serve with a slice of rustic bread or Momos.

Yields 4 servings.

How to make noodles




61 cup all-purpose flour

2 tsp oil

½ tsp oil

¼ cup water.

Knead the dough and let it rest for half an hour.

Roll very thin, and cut into strips.

Drop noodles into soup and cook for 10 minutes. Or else, boil in water, drain and then add to soup.

I used only half of the dough, remaining was used in making wrappers for Momos.


I definitely would be slurping down Thukpa on a regular basis!

I definitely would be slurping down Thukpa on a regular basis!

Verdict: This flavorsome soup is incredibly simple to make – and is comforting without the calories!

Source: Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony by Elizabeth Kelly

You can watch the video here: