Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Servings:
1 serving
Yield:
8 chilli fried momo
If you grew up in Kathmandu, there’s a very specific smell that can stop you in your tracks: hot oil, garlic hitting the pan, ketchup caramelizing slightly, and chillies releasing heat into the air. That smell means one thing – C Momo.
Also known as Nepali chilli fried momo, this dish is one of the most popular street foods in Kathmandu. You’ll find it everywhere—from roadside stalls with plastic stools to small local restaurants tucked into alleys. Every place has its own version, but this recipe is exactly how I grew up eating it.
This is not the Chinese-style chilli dumpling you might find elsewhere. Nepali chilli momo is bold, saucy, spicy, slightly sweet, and unapologetically messy. It starts with pre-steamed momo, fried until golden brown, then tossed in a tangy, chilli-forward sauce with vegetables and aromatics.
There are many ways to make chilli momo. Some people deep-fry the momo until extra crispy, some keep them lightly golden, and others even skip frying altogether. But this Kathmandu-style C momo—fried, saucy, and finished with fresh herbs—is my comfort version.
What Is C Momo?
C Momo stands for Chilli Momo, a beloved Nepali street food made by frying steamed momo and then tossing them in a spicy tomato-ketchup-based sauce.
Unlike plain fried momo, C momo is:
Saucy, not dry
Spicy but balanced
Slightly sweet from ketchup
Tangy from vinegar
Packed with garlic, ginger, and chillies
It’s often eaten as a snack, shared with friends, or ordered as a late-afternoon craving with a cold drink on the side.
This Is a Kathmandu-Style Chilli Momo Recipe
This recipe reflects how I personally make chilli momo, inspired by what I ate growing up in Kathmandu.
A few things to note:
I use pre-steamed momo (I have a blog on how to make momo).
I fry the momo until golden brown, but you can fry them more or less depending on your preference.
Fresh vegetables are traditional, but living abroad means improvising, and frozen vegetables work just fine.
I prefer fresh chopped chillies over chilli sauce, but you can adapt.
This is home-style, flexible, and forgiving—just like Kathmandu street food itself.
Ingredients for Nepali Chilli Fried Momo
For Frying the Momo
8 pre-steamed momo (one serving)
Oil, for frying
Note: Usually, one serving is 8–10 momo depending on size. For me, 8 momo is the perfect portion.
Vegetables
2–3 tablespoons oil
1 tablespoon ginger, chopped into long slices
1 tablespoon garlic, chopped into long slices
1 small onion, diced
1 small tomato, chopped
Bell peppers (fresh diced or frozen, about ½ cup)
1–2 fresh green or red chillies, chopped
Dry Spices
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground black pepper
Sauce Mix
4–5 tablespoons ketchup
3–4 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon white vinegar
¼ teaspoon chilli powder or chilli flakes (optional)
Extra ground pepper, to taste
For Garnish
Fresh cilantro, chopped
Scallions (green onions), sliced
How to Make Kathmandu-Style Chilli Fried Momo
Step 1: Fry the Steamed Momo
Heat oil in a pan over medium heat. Add the pre-steamed momo and fry until golden brown on all sides.
Fry longer for extra crispiness
Fry lightly if you prefer softer momo
Once done, remove from the pan and set aside.
Step 2: Make the Chilli Sauce
In a small bowl, mix together:
Ketchup
Light soy sauce
Dark soy sauce
White vinegar
Chilli powder or flakes
- Chilli sauce or chilli oil(optional, I prefer fish chilli over a chilli sauce or oil.)
Ground black pepper
Mix well and keep aside.
Step 3: Stir-Fry the Aromatics and Vegetables
Heat oil in a pan over high heat. Add ginger and garlic and sauté briefly until fragrant.
Add onion, tomato, and bell peppers. I have used frozen bell peppers today but fresh diced bell peppers are better if available. Cook for a few minutes until slightly softened.
Add chopped fresh chillies and stir well.
Step 4: Add Spices and Sauce
Sprinkle in ground cumin, coriander, and pepper.
Pour in the prepared chilli sauce and cook for 1–2 minutes until slightly thickened.
Step 5: Add the Fried Momo
Add the fried momo and toss gently to coat. Cook for 2–3 minutes so the momo absorb the sauce.
Step 6: Garnish and Serve
Turn off the heat and garnish with fresh cilantro and scallions. Serve hot.
Tips for the Best Nepali Chilli Momo
Use high heat once the vegetables go in—this keeps them crisp and street-style.
Fresh chillies give the best flavor, but chilli oil or sauce can be used if needed.
Frozen bell peppers work well when fresh ones aren’t available.
Don’t overcook after adding the momo—they should stay juicy inside.
Variations You’ll Find in Kathmandu
Extra crispy deep-fried momo
More ketchup for a sweeter version
Extra vinegar for tang
Added chili oil for heat lovers
Served with a side of achar or mayo
Street food vendors adjust the flavor on the spot—this recipe is just as flexible.
Why This Dish Feels Like Home
Chilli momo isn’t just food—it’s memory. It’s standing around a hot pan in Kathmandu, sharing plates with friends, wiping sauce off your fingers, and ordering “ek plate aru” without thinking twice.
This version is exactly how I make it, shaped by what I grew up eating and what I’ve learned cooking abroad. It’s simple, adaptable, and deeply comforting.
More Nepali Recipes
If you enjoyed this Kathmandu-style chilli fried momo, you might also like these other Nepali dishes from my kitchen. These recipes are rooted in the food I grew up eating and are made with the same balance of tradition and practical home cooking.
Nepali Steamed Momo
The foundation of all momo dishes. This step-by-step recipe walks through making momo dough, filling, and steaming them properly before turning them into dishes like chilli momo.Nepali Bara
A classic Newari snack that’s crispy on the outside, soft on the inside, and full of flavor. It’s a popular dish in Kathmandu and one of those foods that always feels familiar.Nepali Chicken Curry
A simple, homestyle Nepali chicken curry made with everyday spices. It pairs perfectly with rice or roti and works well as part of a complete Nepali meal.
For more recipes beyond Nepali cooking, you can explore my other food blogs, where I share dishes inspired by everyday home cooking, travel, and life abroad.
Final Thoughts
If you already know how to make momo, this Kathmandu-style chilli fried momo is the perfect next step. It’s fast, bold, and incredibly satisfying.
Whether you’re craving Nepali street food or introducing someone to momo for the first time, C momo never disappoints.
If you try this recipe, adjust the spice, play with textures, and make it your own—just like we do back home.
