Momos (often written as momo and commonly called dim sum-style dumplings) are now one of North India’s favourite street snacks—soft steamed dumplings filled with veggies or meat, served with a spicy chutney. In hill cities like Dehradun, you’ll find momo stalls near markets, coaching hubs, and college areas, making them a go-to option for quick evening bites and winter cravings.
History & Origin
Momos are believed to have originated in the Himalayan belt, especially Tibet and Nepal, where they were made with a simple wheat dough and meat fillings like yak, then steamed to survive harsh mountain winters.
From Tibet and Nepal, the recipe travelled with traders and migrants into regions like Sikkim, Darjeeling, Bhutan and then deep into India. Over time, fillings adapted—buff, chicken and finally veg versions (cabbage, carrot, onion) became popular to suit local tastes and vegetarian communities.
Today, momos are a full-on street-food culture across Indian cities: steamed, fried, tandoori, gravy momos, and more. Still, the basic idea remains the same: a humble, comforting dumpling with bold chutney on the side.
What You’ll Taste
- Soft, chewy dumpling wrapper made from simple maida (refined flour) and water.
- Juicy, hot filling – usually finely chopped cabbage, carrot, onion/spring onion, sometimes capsicum, beans or chicken, lightly stir-fried with ginger, garlic, green chilli and soy sauce.
- Spicy momo chutney – a red, tangy chilli–tomato or sesame-based sauce that gives that classic street-style, chatpata kick.