Kothey Momo | Pan-fried Momo | Crispy base Momo

Mo:mo is one of the various forms of dumplings. Other variations include Kinkali (Georgia), Mandu (Korea), Pelmeni(Russia), Periogi (Poland) and many more.

In Shanxi, China, the word “momo” is simply the character for “steamed bun.” Over time, the name momo spread to Tibet and, slowly, the word spread to other neighboring countries with the influx of Tibetans.

The dish is believed to have Tibetan origin. Furthermore, this dish was initially popular among the Newar community of the Kathmandu Valley; thus, it is also believed to have been brought in Kathmandu by the Newar merchants. These merchants then modified the seasonings of the dish with available ingredients, such as water buffalo.

Paneer momo is fairly new to Kathmandu as compared to buff mo:mo since, as mentioned above, buff momo were first known to Newar community.

Today there are different variations of momo found: Kothey, sadeyko and C-momo. We have tried to note down some of them at Bhancha.

  • Details

    • Recipe type: Momo | Main Dish |
    • Cuisine: Nepali-Tibetan
    • Serves: 1-2 serves
    • Prep time: 5 minutes
    • Cook time: 10 minutes
    • Total time: 15 minutes
  • Ingredients

    • 12 pc pre-cooked Momos of pre-cooked your choice: chicken momo, buff momo, veg  , paneer
    • 4 tablespoon of oil
    • Enough water to
    • 3-4 cups of water


  • In a pan, heat oil and add fry momos for about a minute on medium flame but do not flip them.
  • Once the momos turn golden brown, pour water to submerge the dumplings halfway
  • Add momos on medium heat. Fry them for few minutes but do not turn them around.
  • Once, they turn golden brown, add enough water to submerge the dumplings halfway.
  • Cover the pan and turn the flame to high.
  • Once all the water evaporates, serve them with our choice of dipping sauces.

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