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Montys momos with tomato achar edit
Harry Weir and Brian Clarke

Momos With Tomato Achar

We love this flavoursome Tibetan-inspired recipe from Montys of Kathmandu in Temple Bar.

Serving: Makes 50 momos
Time: 2hrs +
Difficulty: Hard


For the dough:

  • 500g plain flour
  • Water, as required
  • 1 tablespoon oil

For the filling:

  • 1 kg whole chicken, deboned and skinned, net weight 750g
  • 1 medium onion, finely chopped
  • ½ tablespoon crushed garlic
  • ½ tablespoon crushed ginger
  • 1 green chilli, finely chopped
  • ½ teaspoon turmeric
  • 3 spring onions, finely chopped
  • 1 tablespoon garam masala
  • 3 tablespoons vegetable oil
  • Salt

For the tomato achar:

  • 2 tablespoons vegetable oil
  • 1x400g tinned tomatoes, blended until smooth
  • ½ teaspoon turmeric
  • 1 fresh green chilli, finely chopped, or ½ teaspoon of chilli powder
  • ½ teaspoon garam masala
  • ½ tablespoon crushed garlic
  • ½ tablespoon crushed ginger
  • ½ teaspoon ground Szechwan pepper
  • 3 tablespoons hot water
  • Handful chopped coriander


  1. To make the dough, combine the flour, oil and water. Mix well and for about 8-10 minutes until smooth. Cover the bowl and allow to stand for at least 30 minutes.
  2. To make the momo filling, combine all the ingredients in a bowl and season with salt. Cover and refrigerate for at least an hour.
  3. Remove the dough from the bowl and give it another quick knead, then roll the dough into around fifty small, equally-sized balls, around 1-1.5cm in size.
  4. On a well-floured surface, use a rolling pin to gently roll each ball into a thin circle about 6-7cm in diameter. Keep the rolled-out circles covered with a bowl while rolling out the rest in order to prevent them from drying out.
  5. To fill the momos, place a dough wrapper on one palm and place a heaped teaspoon of filling in the centre of it. With your other hand, twist together all the edges to seal and make the pleats. Pinch to ensure they are fully sealed. Repeat with the remaining momos and reserve for later use.
  6. To make the achar, heat the oil in a non-stick pan over a medium heat, then add tomatoes, turmeric, chilli, garam masala and salt. Cover and cook for about 5 minutes, stirring occasionally.
  7. Add the remaining ingredients and cook for a further couple of minutes. Stir through the coriander, transfer to a serving bowl and set aside.
  8. Heat up a steamer and oil the steamer rack well to prevent the dumplings sticking. Arrange the dumplings on the rack, close the lid and allow to steam until the dumplings are cooked through, about 10 minutes.
  9. Remove the dumplings from the steamer and serve immediately with tomato achar.

Click here for more chicken recipes.


  • You can fill the momos with any meat or vegetable of your choosing as long as they are chopped finely.
  • The momos freeze well, so store whatever you don't use.