Momos is an ethnic food of Himalayan communities. It is a steamed dumpling made from all-purpose dough and stuffed with minced meat, vegetables, spices, and herbs usually served with spicy chutney. It is nonoily nature and varied sensory attributes the popularity of momo among non-conventional consumers is increasing.
Momo is a traditional food of Tibet, Nepal, and Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and East Indian region of Darjeeling. Momo is similar to Chinese steamed dumplings such as Shao Mai or Jiaozi but these dumplings are typically stuffed with meat, scallion, and mushrooms. Momos are extremely popular among the natives of the Indian subcontinent and can be found in every kind of shop from restaurants to street vendors.
In Shanxi, where Jin Chinese is spoken, unfilled buns are often called momo, which is simply the character for “steamed bun”. The name momo spread to Tibet, India, and Nepal and usually now refers to filled buns or dumplings. The name “momo” is derived from the Tibetan term “mog mog”. Momos are a type of South Asian dumplings that are hugely popular throughout the region.
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In India, momos have become the popular street snack as people enjoy these small dumplings. There are various types of momo in different shapes, sizes, and stuffing. Momo is usually served with a dipping sauce, locally called achar, and is made with tomato as a base ingredient. But it is also served mayonnaise in many parts of India.
Types Of Momos
These thickly wrapped Momos are stuffed to the core with meat, paneer, vegetables and soya chunks. It is the authentic momo which has been served at different parts. They are served spicy chili garlic chutney.
It has a crispy and lovely texture because they are filled with sauteed vegetables and are then deep-fried until they turn to a beautiful golden brown. Dip them into some garlic mayonnaise, and you will have a volcano of flavors bursting in your mouth.
They are half fried and half steamed momo which is made in an elongated shape. The filling can be either veg or various kinds of meat; chicken, buff, and pork are mostly available.
It was invented at Ghangri Sui Mai and is one of the highly praised places to eat Momos. These open momos have four openings which make it easier for the fillings to be poured in along with the distinctive sauces.
This is the Indian version and has a lip-smacking combo of momo and tandoori is one to watch out for. It is rich and texture and covered with spices and charred in a clay oven. It is served with green chutney and onion rings.
It is a safe pick for the health-conscious folks as the buckwheat momo packs in more protein and nutrients. The texture of this momo is incredibly light and is very tasty. It is a perfect snack option for the fitness freak.
Momo is a good source of bioactive compounds with the incorporation of various ingredients. Momos are nutritionally complete foods because they contain nutritional components such as carbohydrates, protein, fat, dietary fiber, vitamins.
Veg Momo Recipe
CHILI GARLIC CHUTNEY
- Red chili 100gm
- Tomato puree 1 cup
- Garlic 3 tbsp
- Ginger 2 tbsp
- Soya sauce 4 tbsp
- Vinegar 3 tbsp
- Aji no moto 1 tbsp
- Oil 1/2 cup
- Salt as needed
- All-purpose flour 1 cup
- Salt 1/2 tsp
- Water for kneading
- Oil 1 tsp
- For Stuffing
- Oil 3 tsp
- Garlic 3 clove
- Ginger 1 inch
- Chili 2
- Spring onion 4 tbsp
- Carrot (shredded)1 cup
- Cabbage (shredded) 2 cup
- Pepper 1/2 tsp
- Salt 1/2 tsp
CHILI GARLIC CHUTNEY
- Put the soaked Dry Red Chillies in a saucepan.
- Cover and allow it to come to a boil.
- Remove cover and allow it to boil for another 8-10 minutes.
- Make sure that the Red Chillies should be soft.
- Once done, pour into a sieve or a colander.
- Allow the chili to cool down and then transfer in a blender.
- Make a red chili paste.
- Heat the oil in the kadhai.
- Add chopped garlic and ginger to it.
- Add the red chili paste and mix well.
- Add a tablespoon of aji no moto.
- Sprinkle the salt as needed
- Add soya sauce and vinegar to the chutney and mix well.
- Lastly, add 1 cup tomato puree.
- Let it boil for 5 minutes.
- Firstly, prepare stuffing by heating oil.
- Saute garlic, ginger, and chili.
- Add spring onion and saute on high flame.
- Add carrot and cabbage and stir fry on high flame.
- Now add pepper and salt.
- Additionally, spring onion and stuffing mixture is ready.
- Further, pinch a small ball sized momos dough and flatten.
- Now dust with some maida and start to roll using a rolling pin.
- Roll to an almost medium thin circle. around 4 – 5 inches in diameter. make Sure you roll
- from sides and keep the center slightly thick.
- Now place a heaped tbsp of prepared stuffing in the center.
- Start pleating the edges slowly and gather everything.
- Press in middle and seal the momos forming a bundle.
- Heat a steamer and arrange the momos in the tray without touching each other.
- Furthermore, steam momos for 10-12 minutes or till shiny sheen appears over it.