DIY: Momos and Thukpa at home

Hello Everyone!

My exams are around the corner and going out and eating out has drastically reduced for me.  I decided to indulge in a home cooked meal of Thukpa and Momos recently and thought it would be fun to write about the recipe of how we make the meal at home. Thukpa and Momos are definitely two dishes that I just can’t get enough of and can have them anytime of the year. For me, they clearly under the category of comfort food and making them at home is ideal as they are cooked exactly to my taste and preferences.

The recipes that I have listed below are how Thukpa and Momos are made at my home. There are tons and tons of variations of these recipes and there’s no one fixed formula. These are the flavors that my family and I enjoy the most (after having tried and tested a few different recipes) and hence we stick to these ingredients and cooking style.

The recipes listed below are for approximately 27-30 Momos and Thukpa for 4 people. The Momos had a Chicken filling and the Thukpa too used a Chicken Stock. If you are vegetarian, a mixed vegetable stuffing can be for the Momos and Vegetable Stock for the Thukpa. Traditionally however, Beef stock is popularly used in the Tibetan style of Cooking Thukpa. The Momos on the other hand can also be made out of a Meat (lamb/pork/beef) mince.

Momos – མོག་མོག


Ingredients For 30 Large sized Momos
500 grams Chicken Mince (Keema)
3 medium sized Onions
50 grams Ginger
1 pod of Garlic
3-4 Green Chillies (depends on how spicy you like the stuffing)
100 grams of Maida Flour
100 grams of Wheat Flour
Salt (Depends on taste)
Mustard Oil
Light Soya Sauce (Depends on taste)
A bunch of Coriander Leaves
1. Mix the Maida and the Wheat Flour to make a dough just like you would to prepare Puris. Make sure your dough is prepared one hour before you start making your Momos. Cover the dough with a cling film and let it rest so that the gluten releases.
2. Peal and dice the onions, ginger and garlic pod into very small pieces and mix them into a bowl.
3. Take the bunch of coriander leaves, chop it up into small pieces.
4. Mix all the above ingredients with the chicken mince in the bowl.
6. Add a little salt and soya sauce to the mixture. (This depends on your taste)
7. Take 2 full table spoons mustard oil in a small pan and heat it to the smoking point.
8. Let it cool down a bit (it should not become cold) and pour it onto the chicken mixture.
9. Fill up the last container of the Momo Maker with water. Grease the other  2-3 containers of the Momo Maker with oil.
10. Take the dough out of the cling film. Pat it with some Maida and make small balls to roll out small puri like circles.
The circle should be very thin and it’s circumference should be as much as a regular sized bowl (katori). Roll out at least 5-10 at once for conveniences’ sake.
11. Take one circle of dough and put it in your palm. Take 2 spoons of the mince and place it in the middle of the circle.Pinch and seal the sides. (There are numerous ways this can be done. Click here for one tutorial).Place it on one of the trays that have been brushed with oil.
12. Repeat the process for all the other Momos and place them on the different trays/containers.
13. Drizzle mustard oil on all the Momos they’re all placed and ready to be cooked.
Imp Momos. All the containers with these uncooked Momos should be placed on top of the bottom container only when the water is boiling. The first container shouldn’t take more than 7-8 minutes.There after the preceding containers take 2-3 minutes more.
17. Once the Momo trays are ready one by one, serve the home made Momos with a home made fiery red chilly chutney.
The Red Chili Chutney 
Take 15 red chillies and keep them in hot water for 30 minutes till they swell up. Take 7-8 garlic flakes, 2 tomatoes , 1 teaspoon of sugar , salt to taste and vinegar, sesame oil (worth on bowl).In a blender put all the above ingredients with a little bit of the water that was used to soak the chilies. You can add more sugar if it’s too fiery. Peanuts can also be added to this recipe while blending the chutney. This is like a variation of the Indonesian Sambal.











Thupka ཐུག་པ


For the Stock (Chicken/ lamb/beef)
Take 500 grams of chicken (wings, neck)/lamb (shank)
1) In a cauldron , pour 3 litters of water,  the chicken , salt to taste , 1 stock of celery, 2 carrots, 3 bay leaves , 5-7 pepper cons, 1 full onion pealed and bruised , 20 grams of ginger (bruised in the middle).
2) Let this mixture boil for at least 1.5 hours. Keep on removing the foam that may form as a layer on top.
3) After 1.5 hours, strain this mixture in a Muslin cloth/ strainer and the stock is ready which would be used while preparing the soup.
Note: In Tibet, rather than a chicken stock, beef stock would be used traditionally. If you are vegetarian then you can follow all the steps minus the Meat.
Ingredients for the Thukpa
3 carrots (Shredded into thin long pieces)
50 grams ginger (Shredded into thin long pieces)
250 grams cabbage (Shredded into thin long pieces)
 50 grams of garlic (Minced)
1 big Onion (Chopped)
250 grams Mushrooms (Sliced)
Boil and keep some One packed of fresh Noodles. Once the water drains out, add a little bit of sesame oil and mix the noodles.
2-3 Green chillies (depends on your taste preference)
Coriander (for garnishing)
2 Tomatoes (Chopped)
500 grams of Shredded Boiled Chicken (Brest/Thigh).
1) In a Wok, take Oil (2 tablespoons). When hot, put in the ginger and green chilies- sautée them of them.
2) Then, put in the onions and let them turn translucent.
3) Next, put in the garlic and sautée.
4) Before the garlic turns brown, put in the tomatoes and carrots and sautee.
5)Then put in the mushrooms and cabbage.
6) Keep sauteeing the mixture and add a little bit of Soya Sauce and salt to taste. Make sure you taste this dish as it keeps proceeding.
7) Finally put in the stock into the wok of the sorted vegetables and let it come to a boil.
8) In a bowl, put in the noodles, shredded chicken pieces  and pour this soup.
9) Add coriander for garnishing.
PLEASE AVOID  Ajinamoto.It’s extremely harmful for health. Even though it does taste really, really good, it’s a banned ingredient.









I hope you try out any of these recipes! If you have any doubts on how to go about with them or are confused with any of the steps, feel free to contact me! I’m no expert at all and the recipe is my mom’s. However, I can definitely help 🙂 Also, as I said before, this is the way we enjoy our Thukpa and Momo dinner but there are tons of variations and there’s always scope to experiment. We normally make our Momos out of Maida but this time, we decided to make them in a 50-50 ratio of Wheat and Maida so that they are much healthier! The good part was that there was no difference in terms of the taste and we found them as yummy.


3 Replies to “DIY: Momos and Thukpa at home”

  1. Thank you kindly, this will help me to visualize being in Dharamshala from low altitude western Maryland and I am on the highest hill above a river. It does look very yummy, and the careful recipe is appreciated. I will do the Momo first, Samosa later, and Thukpa when my garden provides.

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