Why is momo junk food? The Unhealthy Ingredients and Preparation Exposed

November 26, 2025 •

3 min read

Despite being a hugely popular street food across South Asia, a study cited by multiple reports revealed that some street momos contained fecal matter beyond permissible levels. So, why is momo junk food? The answer lies in the ingredients and preparation methods often used by vendors, which compromise nutrition and safety.

Quick Summary

Refined flour, unhealthy additives like MSG, poor hygiene practices, and high-fat cooking methods are key reasons why momos are often considered a junk food item, posing numerous health risks.

Key Points

Refined Flour Wrapper: Maida, devoid of fiber, causes digestive issues, blood sugar spikes, and is linked to chronic diseases like obesity and diabetes.
Unsanitary Street Fillings: Street vendor momos can contain low-quality, unhygienic ingredients, leading to foodborne illnesses from bacteria in undercooked meat or contaminated vegetables.
Harmful Additives: Flavor enhancers like MSG are commonly added, linked to obesity, metabolic disorders, and adverse neurological effects.
High-Sodium Sauces: The accompanying dips are often laden with salt and saturated fats (like mayonnaise), which can elevate blood pressure and harm heart health.
Deep-Frying Process: Frying momos drastically increases their fat and calorie content, promoting weight gain and other cardiovascular risks compared to healthier steamed versions.
Tapeworm Risk: Improperly cooked cabbage in fillings carries the risk of tapeworms, which can cause severe, life-threatening health complications.

The Refined Flour Wrapper: A Nutritional Void

The most significant factor contributing to why is momo junk food is the refined flour, or maida, used for the wrapper. This flour is highly processed, stripping away nearly all its fiber, vitamins, and minerals. Regular consumption of maida has been linked to several health issues, including weight gain, diabetes, and hypertension. The lack of fiber can also lead to digestive problems like constipation and bloating. To make maida softer and whiter, some commercial producers even use chemical treatments like bleaching, which introduces toxic substances into the food. This nutrient-devoid shell forms the unhealthy base of the popular snack.

The Filling: From Nutritious to Risky

While fillings can be healthy, street vendors often prioritize cost over quality, leading to dangerous consequences. Poor hygiene is rampant, with reports revealing street food, including momos, containing unsanitary matter far beyond safe limits.

The Problem with Unsanitary Fillings

Low-Quality Meat: Vendors aiming for high profits may use low-quality or stale meat, increasing the risk of bacterial contamination.
Undercooked Ingredients: Inadequately steamed or raw fillings, especially meat, can harbor dangerous bacteria like Salmonella and E. Coli, causing food poisoning.
Tapeworm Risk: Cabbage, a common filling, can contain tapeworm spores if not properly cleaned and cooked. These spores can lead to life-threatening conditions if they reach the brain.

The Additives and Sauces: A Hidden Health Hazard

What makes a momo tasty on the street can be a source of serious health issues. Beyond the wrapper and filling, the flavor enhancers and accompanying sauces are major contributors to its status as junk food.

Flavor Enhancers and Excess Sodium

Monosodium Glutamate (MSG): This flavor-enhancing additive is commonly used in commercial momos. Excessive MSG consumption has been linked to metabolic disorders, obesity, and even neurological issues.
High-Sodium Sauces: The spicy red chutney often served with momos can be loaded with sodium, leading to high blood pressure and other cardiovascular problems over time.

Comparison Table: Street Momos vs. Homemade Momos


Feature	Street Momos (Junk Food)	Homemade Momos (Healthy)
Flour Type	Refined flour (maida), often bleached.	Whole wheat, millet, or other healthier flours.
Cooking Method	Often fried, adding excessive oil and calories.	Steamed or baked, retaining nutrients and keeping calories low.
Filling Quality	Low-quality, unhygienic, or undercooked ingredients.	Fresh, high-quality vegetables, lean meats, or paneer.
Additives	Commonly includes MSG and other chemicals.	No artificial flavor enhancers or additives.
Sauce Content	High-sodium, store-bought sauces and fatty mayonnaise.	Low-sodium, fresh-made chutney from herbs and spices.

How to Enjoy Momos Healthily

It's important to remember that not all momos are created equal. The homemade version, or those from reputable and hygienic restaurants, can be a much healthier option. The key is to control the ingredients and preparation process yourself.

Here's how to make a healthy momo at home:

Choose a healthier flour: Instead of maida, use whole wheat flour or a blend of multigrain flours.
Focus on fresh, healthy fillings: Use a variety of fresh, thoroughly washed vegetables like cabbage, carrots, and spinach. For non-veg, opt for lean protein sources like minced chicken or tofu.
Opt for steaming or baking: These methods avoid the excessive fat and calories associated with deep-frying.
Make your own chutney: Create a fresh, low-sodium sauce using ingredients like tomatoes, garlic, ginger, and mint.

Conclusion: The Final Verdict

In conclusion, while the simple concept of a steamed dumpling isn't inherently unhealthy, the commercial street food version has become junk food due to its refined flour casing, unsanitary preparation, and unhealthy additives. The potential risks associated with low-quality ingredients, flavor enhancers like MSG, and high-sodium sauces make street momos a poor dietary choice, especially when consumed regularly. However, by preparing them at home with wholesome ingredients and healthy cooking methods, momos can be transformed into a nutritious and enjoyable meal. For a healthier version, try preparing momos at home using wholesome ingredients, as recommended by nutrition experts.

Frequently Asked Questions

No, not all momos are bad. The healthiness depends entirely on the ingredients and preparation. Homemade momos made with whole wheat flour and fresh, high-quality fillings are a much healthier option than most street food versions.

Street food momos pose risks such as digestive issues from refined flour, foodborne illnesses from unhygienic conditions, and health problems related to MSG, high sodium content in sauces, and contaminated ingredients.

Yes, many street vendors and some commercial establishments use monosodium glutamate (MSG) to enhance flavor and create an addictive taste profile. Excessive MSG consumption has been linked to various health concerns.

Maida is highly processed and stripped of fiber and nutrients during manufacturing. Regular consumption can lead to digestive problems, weight gain, and is linked to increased risks of diabetes and heart disease.

Yes, fried momos are significantly less healthy. The deep-frying process adds a substantial amount of unhealthy fat and calories, whereas steaming keeps the calorie count low and preserves nutrients.

To make momos healthier, use whole wheat flour for the dough, fill them with fresh, well-cooked vegetables or lean meat, opt for steaming or baking, and prepare a fresh, low-sodium dipping sauce.

There is a rare but documented risk of tapeworm infections from momos, particularly if they contain improperly cleaned or undercooked vegetables like cabbage, which can harbor tapeworm spores.