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Momos are already India’s favorite street food, but the White Sauce Momos trend has taken things to another level! Instead of serving them with the usual spicy chutney, these momos are tossed in a luscious garlic-flavored white sauce that’s cheesy, creamy, and absolutely indulgent.
This recipe is perfect for those who love momos but also crave something restaurant-style and Instagram-worthy. Whether you make it with classic veg momos or paneer/chicken momos, the rich coating of the sauce transforms it into a wholesome, fusion-style dish that tastes like a cross between Italian pasta and Tibetan dumplings.
Prepare Momos Dough & Filling
Mix maida, salt, and oil. Add water and knead into a soft dough. Rest for 15–20 mins.
For stuffing, sauté onion, garlic, cabbage, carrot (and paneer if using). Season with salt, pepper, and soy sauce. Let it cool.
Roll out small dough discs, fill with stuffing, and shape momos.
Steam Momos
Steam in a greased steamer or idli stand for 10–12 mins until glossy and cooked.
Make White Sauce
Heat butter in a pan, add garlic, and sauté until fragrant.
Add maida, roast for 1 min.
Slowly whisk in warm milk, stirring continuously to avoid lumps.
Add black pepper, oregano, chili flakes, and salt.
Stir in grated cheese until sauce turns creamy.
Toss & Serve
Add steamed momos into the sauce. Toss gently so they’re evenly coated.
Garnish with extra herbs, chili flakes, and cheese on top.
For a spicy version, add peri-peri seasoning or green chili in the sauce.
If the sauce gets too thick, add a splash of warm milk.
Serve immediately—white sauce thickens as it cools.
Can also be baked with extra cheese for a “White Sauce Momos Au Gratin” twist.
Yes! Fried momos in white sauce taste even richer—like creamy cheesy dumplings.
Yes, but it thickens on standing. Reheat with a little milk before tossing momos.
Mozzarella for stretch, processed cheese for creaminess, or a mix of both.
Not much—flavor is mild & cheesy, but you can increase chili flakes for heat.
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