Chicken Fried Momos
Crispy, golden-fried dumplings filled with a juicy, spiced minced chicken mixture. These Indo-Tibetan street-style momos are first steamed to lock in the filling's moisture, then shallow-fried until perfectly crunchy on the outside. Served with a fiery red chutney, they make an irresistible snack or party appetizer.
For 16 servings
- knead · ~15 min
Prepare the momo dough.
1.In a large bowl, mix all-purpose flour with a pinch of salt and 1 tsp oil.2.Gradually add water and knead for 8–10 minutes into a smooth, firm dough.3.Cover with a damp cloth and rest for 15 minutes.TIPA firm dough prevents tearing when rolling thin wrappers. Don't skip the resting time. - mix · ~5 min
Make the chicken filling.
1.In another bowl, combine the minced chicken, onion, cabbage, garlic, ginger, and green chili.2.Add soy sauce, a pinch of salt, and black pepper.3.Mix everything thoroughly using your hands until well combined and slightly sticky.TIPThe vegetables must be very finely chopped so they cook in the short steaming time and don't pierce the wrapper. - assemble · ~15 min
Shape the momos.
1.Divide the rested dough into 16 equal small balls. Keep them covered.2.On a lightly floured surface, roll each ball into a thin 3-inch circle.3.Place a heaped tablespoon of filling in the center. Don't overfill.4.Pleat and seal the edges tightly to form a half-moon or round momo shape.TIPEnsure each momo is sealed firmly, or they will burst open and lose their juices while steaming. - steam · ~12 min
Steam the momos.
1.Lightly grease the steamer tray to prevent sticking.2.Arrange momos with space between each; they will expand slightly.3.Steam for 10–12 minutes until the wrapper turns translucent and the filling is cooked.TIPSteam in batches if needed. Do not overcrowd the steamer. - fry · ~5 min
Shallow-fry until golden and crispy.
1.Heat oil in a non-stick pan over medium-high heat.2.Place steamed momos in the pan, flat side down, without touching.3.Fry for 2 minutes per side until golden brown and crisp all over.4.Drain on paper towels to remove excess oil.TIPThe steamed momos must be completely cool and dry before frying, or they will splutter and won't crisp up. - serve
Serve hot with spicy chutney.
Arrange hot, crispy fried momos on a plate and serve immediately with fiery red chutney or Schezwan sauce.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for a full 15 minutes so the gluten relaxes, making wrappers easier to roll without springing back.
- 2Chop the onion, cabbage, garlic, ginger, and green chili extremely fine so they cook through during the short steaming time.
- 3Test the filling's seasoning by microwaving a tiny patty; adjust salt or soy sauce before filling all the wrappers.
- 4Seal each momo with a double pinch — any gaps will cause the juices to leak out during steaming.
- 5Steam only in a single layer with space between momos; overcrowding leads to sticky, torn wrappers.
- 6Let steamed momos cool completely at room temperature before frying, or they will splutter and won't crisp.
- 7Fry on medium-high heat — too low makes them greasy, too high burns the wrapper before the filling heats through.
Adapt it for your goals.
Vegetable
Replace minced chicken with an equal weight of finely chopped mixed veggies (carrots, bell peppers, mushrooms, and cabbage). Add 1 tablespoon of cornstarch to bind. Perfect for vegetarians and keeps the filling moist.
spicy paneerSpicy paneer
Swap chicken for crumbled paneer (200 g) and mashed boiled potato (150 g). Add extra green chilies and a pinch of chaat masala. A milder, creamy alternative popular in North Indian street food.
low oil air fryerLow-oil air-fryer
After steaming, spray the momos lightly with oil and air-fry at 180°C/350°F for 6-8 minutes, flipping halfway. Reduces oil by 70% while still giving a decent crisp — ideal for everyday healthy snacking.
gluten freeGluten-free
Replace all-purpose flour with a gluten-free flour blend (rice flour + tapioca starch). Use tamari instead of soy sauce. The wrappers will be slightly less stretchy, so roll them a little thicker to avoid tearing.
Why this is on our healthy list.
Lean Protein Source
Chicken breast in the filling provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Vitamin C
Cabbage and green chilies contribute natural vitamin C, which boosts immunity and aids iron absorption.
Gut-Friendly Fermentation
Soy sauce adds a touch of umami and beneficial compounds from fermentation, though use in moderation due to sodium.
Lower in Saturated Fat
Shallow-frying with vegetable oil (rather than deep-frying) keeps saturated fat lower than many fried snacks.
Frequently asked questions
Either the dough was kneaded too dry or not rested enough. Add a teaspoon of extra oil and let it rest covered for 10 more minutes.
