How to Make Steamed Fish Momos (Traditional & Healthy Version)
Steamed Fish Momos are a delightful culinary gem from the eastern part of India, particularly popular in West Bengal and Northeast regions like Sikkim and Assam. These dumplings encapsulate the subtle flavors of fresh fish, aromatic spices, and tender vegetables, all enveloped in a delicate wheat-based wrapper (atta). As a healthier alternative to their fried counterparts, steamed momos are a light, protein-rich snack that has earned a place at Indian kitchens and roadside stalls alike. Steamed Fish Momos are often relished during local festivals and family gatherings, showcasing the region’s love for fresh river fish and simple, nourishing cooking methods. The blend of fresh fish, ginger, garlic, and green chillies creates a savory filling that bursts with natural flavors while remaining gentle on the stomach. Served with tangy chutneys like tomato or mint, these momos make for a wholesome, guilt-free treat—perfect for calorie-conscious food lovers. Their steamed preparation means minimal oil, preserving both nutrients and authentic taste. Enjoy these momos as an appetizer, light lunch, or festive snack, and experience a taste of East India’s vibrant culinary heritage.
Ingredients
- 1 cup Whole wheat flour (atta) (for momo wrapper)
- 150 grams Fresh fish fillet (rohu or basa) (boneless & finely chopped)
- 1/2 cup Cabbage (finely shredded)
- 1/4 cup Carrot (grated)
- 1 small Onion (finely chopped)
- 1 teaspoon Ginger (grated (adrak))
- 2 cloves Garlic (minced (lahsun))
- 1 Green chilli (finely chopped; adjust to taste)
- 2 tablespoons Coriander leaves (finely chopped (dhaniya))
- to taste Salt
- 1/4 teaspoon Black pepper powder
- 1 teaspoon Lemon juice (freshly squeezed)
- as needed Water (for dough)
Step-by-step instructions
Step 1 · Prepare the momo dough by mixing atta and a pinch of salt in a bowl
Prepare the momo dough by mixing atta and a pinch of salt in a bowl. Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 10 minutes.
Step 2 · For the filling
For the filling, combine finely chopped fish, shredded cabbage, grated carrot, onion, ginger, garlic, green chilli, coriander leaves, black pepper, salt, and lemon juice in a bowl. Mix well until evenly incorporated.
Step 3 · Divide the dough into small balls
Divide the dough into small balls. Roll each ball into a thin circle (about 3 inches in diameter) using a rolling pin (belan) on a lightly floured surface.
Step 4 · Place a tablespoon of fish filling in the center of each wrapper
Place a tablespoon of fish filling in the center of each wrapper. Fold and pleat the edges to seal, forming a half-moon or round shape.
Step 5 · Arrange prepared momos in a single layer on a greased steamer plate...
Arrange prepared momos in a single layer on a greased steamer plate or lined with banana leaf. Steam on medium heat for 12-15 minutes until the wrappers turn glossy and the fish is cooked through.
Step 6 · Serve hot with homemade tomato chutney or mint-coriander chutney fo...
Serve hot with homemade tomato chutney or mint-coriander chutney for a tangy, flavorful accompaniment.
Why this recipe is healthy
This Indian Steamed Fish Momos recipe is a healthy choice because it uses whole wheat atta for the wrappers and is steamed instead of fried, reducing unhealthy fats. The fish filling is packed with high-quality protein and omega-3 fatty acids, while the addition of vegetables boosts fiber and micronutrient intake. Ideal for weight management and heart health.
A note on tradition
Steamed Fish Momos are especially popular in East India and the Northeast, where the use of fresh river fish is prevalent. Often enjoyed during family gatherings and festive occasions like Bihu in Assam or Durga Puja in Bengal, these momos reflect the region’s love for simple, steamed snacks. Their popularity has spread to urban areas, making them a street food favorite.