Fried momo in Australia

Fried momo takes the steamed dumpling and gives it a crisp: pan-fried for a golden base, or deep-fried until the whole shell shatters. Same juicy filling, more crunch and a deeper, toastier flavour.

Order them when you want texture. The crisp holds the achaar beautifully, and there is something about a golden, blistered momo that is very hard to put down.

We have mapped 112 spots serving it, most across New South Wales, Victoria and Queensland.