For the tomato pickle (achar), pour mustard oil into a small saucepan and place over medium heat. When the oil is hot add garlic and ginger, fry for a few seconds or until starting to turn light golden. Add fenugreek seed, dried chillies, jimbu, and stir for few more seconds until fenugreek is starting to turn golden. Add chopped tomatoes and cook for 10 minutes, stirring occasionally until reduced and starting to thicken. Set aside to cool, then blend until smooth.
For the momos, place all ingredients in a large bowl mix to combine. Cover and set aside for 10 to 15 minutes to develop flavour.
Place a steamer with water in the base over high heat. Lay out 6 wrappers on the bench, and moisten around the top edge of each wrapper using a wet finger. Place half a flat tablespoon of mixture in the centre of each wrapper, and almost fold in half. Gradually bring sides together from one end whilst making a few pleats in one side and curving the momo so it sits upright. Another traditional shape is a moneybag with a small steam vent in the centre of the top. Repeat with remaining wrappers and filling.
Steam for 8-10 minutes, or until wonton wrappers are tender. Serve immediately with tomato pickle or other condiments.


  • Momo
  • 500 g chicken mince (using thigh meat)
  • ½ red onion, finely chopped
  • ¼ cup coriander, finely chopped
  • 2 tsp fresh minced ginger
  • 2 tsp minced garlic
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • 1 long green chilli, finely chopped
  • 2 tbsp vegetable oil or melted butter
  • salt to taste
  • 60 round wonton wrappers
  • Tomato pickle (Golbheda ko achar)
  • 1 tbsp mustard oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • ¼ tsp fenugreek seed
  • 1 dried long red chilli, finely chopped
  • 1 pinch of Jimbu (mountain herbs)
  • 500 g ripe tomatoes
  • ¼ cup coriander, chopped
  • 1 pinch ground Sichuan pepper (Timur)