Jhol Momo, Chilli Momo, Kothey Momo: The 5 Types of Momos Explained

If you've only ever had one type of momo, you've barely scratched the surface. Across Nepal, Tibet, Bhutan, and the wider Himalayan region, momos are made in many styles — and each one delivers a very different experience. This guide breaks down the five most common varieties you'll see on a momo menu, what makes each one unique, and the best way to order if you're new to it.

If you're not sure what momo is in the first place, start with our complete guide to Nepalese dumplings.

The five momo styles at a glance

1. Steamed Momo (the classic)

Steamed momo is the original — the style most people picture when they think of momos. Hand-pleated dumplings filled with spiced chicken, vegetables, or paneer, steamed in a bamboo or metal steamer for 8-10 minutes. The result is a soft, juicy, aromatic dumpling that lets the filling shine.

Steamed momos are served with a side of tomato achar (the signature Nepalese dipping sauce) and a clear soup or broth on request. They are the lightest, healthiest, and least expensive of the five styles.

Best for: first-timers, anyone who wants to taste the filling on its own, anyone watching calories.

2. Jhol Momo (soup momo)

Jhol momo is the comfort food of the Himalayan region. The name comes from the Nepali word jhol, meaning "soup" or "broth." Steamed momos are placed directly into a tangy, soupy sauce made from tomatoes, sesame seeds, garlic, ginger, green chilies, and a Himalayan spice blend.

Eating jhol momo is half-dumpling, half-soup. You scoop a momo and a spoonful of broth with each bite. The broth is light, tangy, slightly nutty from the sesame, and only mildly spicy — even people who don't like very spicy food can usually handle it.

Jhol momo is our most-ordered dish at Momo Station among regulars, and it's what we'd recommend trying if you can only order one style.

Best for: cold days, soup lovers, anyone who wants the most uniquely Himalayan momo experience.

3. Chilli Momo (C-Momo)

Chilli momo is the bold one. Steamed momos are tossed in a hot-and-tangy chili sauce with sautéed onions, bell peppers, garlic, and ginger. The result is a sticky, glossy, deeply savory dish with noticeable heat.

Chilli momo is one of the most popular street-food preparations in Kathmandu. It is a different experience from a Chinese chili dish — the sauce is thinner, more aromatic, and built around the tomato achar base rather than cornstarch-thickened sweet-and-sour.

At Momo Station, the chilli momo is a popular pick among diners who want the most flavor in a single dish.

Best for: spice lovers, anyone who loves bold and saucy food.

4. Fried Momo

Fried momos are exactly what they sound like: steamed momos that are then deep-fried until the wrapper turns golden and crispy. The contrast between the crackly outside and the juicy filling inside is what makes fried momos irresistible.

Fried momos are usually served with a sweet-and-tangy dipping sauce and sometimes a chili sauce on the side. They are higher in calories than steamed momos because of the oil, but they are a popular choice for takeout and delivery because the crispy wrapper holds up well in transit.

Best for: crispy-food lovers, takeout and delivery orders, anyone who wants the most snackable momo.

5. Kothey Momo (pan-fried)

Kothey momo is the "best of both worlds" preparation. The momos are pan-fried in a little oil on one side, giving them a golden, crispy bottom, while the top stays soft and steamed. The contrast in textures — crunchy, juicy, soft — all in one bite is what makes kothey momo special.

Kothey momo is sometimes written as kothe momo or just kothey. The name comes from the traditional Nepalese pan used to cook them, called a kothe.

At Momo Station, kothey momos are made to order, which means a slightly longer wait than steamed momos — but the texture payoff is worth it.

Best for: anyone who wants both crispy and soft in the same bite, diners who like to try less-common preparations.

Which momo is the spiciest?

Chilli momo is the spiciest of the five. The momos are tossed in a chili-based sauce, and the heat is built into the dish itself.

Jhol momo is mildly spicy because of the green chilies in the broth. Steamed, fried, and kothey momos are not spicy on their own — the heat comes from how much achar you add. Our house achar has a noticeable kick, and we can make a milder version on request.

Vegetarian and paneer momos

All five momo styles are available in chicken, vegetable, and paneer (Indian cottage cheese) at Momo Station. The vegetable filling is fully vegetarian and vegan; the paneer filling is vegetarian but not vegan. The wrapper contains wheat, so momos are not gluten-free.

Vegetable momos use a mix of cabbage, carrot, onion, and the same ginger-garcil-cilantro spice blend as the chicken version. Paneer momos use crumbled paneer seasoned with the same aromatics. Both are excellent — and most first-time diners can't tell the difference from the chicken version when eaten with achar.

How to order momos (first-timer's guide)

If this is your first time at a momo restaurant, here's a simple order that will not let you down:

1. Start with one order of steamed momos (10 pieces) to taste the filling and the achar.
2. Add one order of jhol momos for the soup experience.
3. If you like spice, add chilli momos.
4. Pair with vegetable chowmein or Himalayan potato wedges for variety.

If you're in Fuquay-Varina, Holly Springs, or Apex, NC, you can order all of this for pickup or delivery from Momo Station.

Frequently asked questions

What is jhol momo?

Jhol momo is a Nepalese preparation where steamed momos are served in a tangy, soupy broth made from tomatoes, sesame, garlic, and Himalayan spices. The name comes from the Nepali word "jhol" meaning soup or broth. It is considered a comfort food across Nepal and is one of the most popular momo styles.

What is chilli momo?

Chilli momo (sometimes spelled chili momo or C-momo) is a preparation where steamed momos are tossed in a spicy chili sauce with onions, bell peppers, and sometimes ginger and garlic. The dish is bold, savory, and noticeably spicy. It is one of the most popular street-food styles in Kathmandu and across Nepal.

What is kothey momo?

Kothey momo (also written kothe or kothey momo) is a half-fried, half-steamed preparation. The momos are pan-fried on one side, giving them a crispy golden bottom, while the top stays soft and steamed. The combination of two textures in one dumpling is what makes kothey momo distinctive.

Which type of momo is the spiciest?

Chilli momo is generally the spiciest style, since the momos are tossed in a chili-based sauce. Jhol momo is mildly spicy. Steamed, fried, and kothey momos are not spicy on their own — the heat comes from how much achar (dipping sauce) you add. At Momo Station you can request mild or extra spicy versions.

What is the most popular type of momo?

Steamed momo is the most popular style overall — it is the classic, the cheapest, and the one most tourists and first-timers try first. In Nepal, jhol momo and chilli momo are tied for second. In the United States, steamed and chilli momos are the most ordered styles at most Nepalese restaurants.

Are momos vegetarian?

Momos can be vegetarian or non-vegetarian. At Momo Station, all five momo styles are available with chicken, vegetable, or paneer (Indian cottage cheese) filling. Vegetable and paneer momos are fully vegetarian; vegan options are limited to the vegetable filling only.