Perfect Veg Momos Chaat Recipe

Perfect Veg Momos Chaat Recipe. Eat momos in different style rather that the traditional on. Steamed then stir fried in pan served with tangy chaat masala preparation. Lets learn how to make restaurant style veg momos chaat at home easily with readily available ingredients. By Recipesbrand .


Perfect Veg Momos Chaat Recipe

Momos is a Tibetan dish, but its practice is increasing day by day all over the world. So lets learn how to make veg momos chaat recipe restaurant style at home.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Snack
Cuisine Thai, Tibetan
Servings 4 people
Calories 250 kcal


  • Microwave
  • Chopping Board
  • Ladle
  • Knife
  • Bowl
  • kitchen towel
  • Pan


For Momo Dough:-

  • 1 cup Whole wheat flour (atta)
  • ¼ cup Refined flour (maida)- (optional) you can also use 1 cup whole wheat flour
  • ¾ tsp Salt
  • 1 tsp Oil

For Momo Filling:-

  • 1 Medium sweet potato (shakrgandi)- boiled and mashed (optional)
  • 2 Medium potatoes- boiled and mashed
  • ¼ tsp Black pepper powder
  • Salt to taste
  • 2 tbsp Ginger-Green chili- chopped
  • 1 tbsp Fresh coriander leaves (dhania)- chopped (optional)

For Chana Dal & Tomatoes Chutney:-

  • 2 tbsp Oil
  • ½ tsp Cumin seeds (jeera)
  • 2 tbsp Ginger-Green chili- chopped
  • ½ cup Split bengal gram (chana dal)- soaked
  • Salt to taste
  • 1 cup Fresh tomato puree
  • 1 inch cinnamon stick (dal chinni)
  • 1 tbsp Sugar
  • 2 tbsp Vinegar (sirka)
  • 1 tsp Freshly crushed black pepper- optional

For Masala:-

  • 1 tsp Fennel seeds (soff)
  • 1 tsp Cumin seeds (jeera)
  • 1 tsp Black pepper cons

For Mint Powder:-

  • 1 cup Mint leaves (poodina)

For Mint Curd:-

  • 1 cup Curd (dahi)
  • 1 tbsp Mint powder
  • Salt to taste
  • ½ tsp Black pepper powder

Other Ingredients For Chaat:-

  • 1 Medium onion- chopped
  • 1 Fresh green chili- chopped
  • 1 Medium tomato- chopped
  • Salt to taste
  • ½ Small lemon juice
  • 2 tbsp Coriander leaves- chopped


For Momo Dough

  • In a bowl add whole wheat flour, refined flour, salt, water and knead a semi hard dough.
  • Now add oil and knead again properly, cover and keep aside for 12-15 minutes.

For Momo Filling

  • In a bowl add boiled & mashed sweet potato, potatoes, black pepper powder, salt, ginger-green chili, fresh coriander leaves and mix everything properly and keep aside for further use.

For Chana Dal & Tomatoes Chutney

  • In a pan add oil and let it heat, now add cumin seeds, ginger-green chili and saute it for half a minute.
  • Now add the soaked split bengal gram saute for a minute and then add water and let it cook 50%.
  • Once cooked 50% add salt, tomato puree, cinnamon stick mix it properly and cook until 80% in the tomato puree.
  • After that add sugar, vinegar, black pepper powder and cook on high flames for 4-5 minutes and then keep aside to cool down properly.

For Masala

  • In a pan add fennel seeds, cumin seeds, black pepper cons and dry roast them lightly golden.
  • Now remove and crush it in a motor pastel coarsely and keep aside for further use.

For Mint Powder

  • Take the mint leaves and place them on a microwave safe plate and microwave it on the highest settings until dried completely.
  • Remove and let it cool down then crush it with your hands to make powder.

For Mint Curd

  • In a bowl add curd, mint powder, salt, sugar, black pepper powder and mix everything properly then keep aside for further use.

For Assembling Momo Chaat

  • Firstly mix the chopped onion, tomato, green chili, salt,lemon juice, coriander leaves together and keep aside for further use.
  • Then take two small portions of the dough and roll it thin with the help of a rolling pin.
  • Now take a small portion of the filling and shape it like a tikki, then place in the centre of the rolled dough and then place the second rolled dough on it and trim off the edges of it and then fold it in a wave like pattern.
  • Heat a pan and add little water then place the momo, cover and cook for 2-3 minutes.
  • Once cooked, remove all of the water and add 1 tsp oil to fry the momo from both sides until golden brown.
  • To serve add some mint curd on the serving plate then the chana dal & tomato chutney, keep the fried momo on it and repeat the same thing and then finish it with some onion tomato mixture and the prepared masala and mint powder.


At any time, momos are always ready to eat. The most important feature is that there is no use of much oil as the people of today's generation want. They are just steam and have a very wonderful flavour. Momos has become a dish that hardly anyone dislikes or is a fan of it today. No one ever does not eat momos.
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