The exact origin of momos is debated, but they are widely believed to have originated in Tibet. The name "momo" comes from the Tibetan word "mog mog." Originally, they were filled with yak meat, as vegetables were scarce in the harsh Himalayan climate.

Momos traveled to India with the Tibetan diaspora in the 1960s, settling primarily in regions like Darjeeling, Sikkim, Delhi, and Dehradun. The local communities embraced this comforting dumpling and adapted it. The spicy garlic-red-chili chutney we all love today is an Indian innovation, adding a fiery kick to the otherwise subtle Tibetan dish.