Momos are nothing but the small white pouches filled with some soft mouth-watering stuffing well served with a fiery red sauce which almost everybody loves. From streets to five star restaurants momos is almost in every menu and the strange part is it is not an Indian origin.
These delicious pockets originated in Tibet and from there with several experiments and regional touch it reached India and has beautifully settled itself in the hearts of Delhiites as it can be seen at every corner of street and it is known that momos have travelled the farthest among all food.
In Tibet since initially it was popular in the Newar community of Kathmandu valley and then became the unofficial national dish there they were the meaty fillings in creamy, light shells with spicy chutney to go with basically it was stuffed with minced pork and mustard leaves or other green vegetables and when we travel towards Sikkim it is said that there aluminium steamer is always in use and there it became the state traditional dish and led hyonteon undergo the existential crisis.
It has made its successful existence in Nepal, Bhutan and in China where they are somewhat similar to what they call baozi and jiaoz, both of these dumplings are stuffed with pork, beef, shrimp, vegetables or even tofu.
Whereas Bhutanese have interpreted their own version with all kinds of meats, mostly yak or beef for their stuffing and as for the vegetarians they prefer cabbage, mushrooms, paneer, potatoes and spinach with onions, cheese, butter or oil with a pinch of salt. And for the dipping it has to be the deadly dalley chilles, which bhytanese call dalley khorsani. ‘Dalley’ in there language means round, and ‘khorsani’ is chilli. They would grind this chilli with finely chopped onion and tomatoes, mash it to make a paste, and finally garnish with salt and black pepper. Tgey also have a special ingredient usually known as Bhutanese pepoer which tickles the tongue.
But when we talk about the taste or how delicious they are it depends on the method and what all ingredients are used. For the covering of the momos it is always suggested to use refined white flour, it is said that flour must be so fine that when steamed it only gets finer and not thicker.
For making of a regular momos:
For Chilli Sauce:
Cut the red chillies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put all the garlic, oil, salt, sugar in a mixer and grind to a smooth paste.
In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Keep aside.
Knead the refined flour eith baking powder and salt ioyo the taste into a firm dough. Cover and keep it aside for 30 minutes.
- Roll the dough into small balls.
- Take each ball and place some filling in the center.
- Bring the edges together, twist and then turn a little to seal it.
- Steam in a steamer for about 10 minutes and serve hot with chilli sauce.
There are basically served either steamed or fried but this is just regular one nowadays momos has gone to lot of variation like tandoori momos, wheat momos, soup momos, keema momos, chicken momos, depending on one’s taste and likings. I recently tasted momos as a dessert with a chocolate filling inside.
And also it was amused to taste vodka momos at queen’s kitchen in main market, amar colony, and lajat nagar 4, New Delhi. Vodka Momos by Queen’s Kitchen is a fabulous boozy rendition made with Vodka infused batter. The famous Vodka Momos has the regular stuffing (Veg or Non-Veg) with a hint of Vodka and a delicious curry spread all over it. The stuffing is also marinated in Vodka. The Momos are soft and spicy. The subtle gravy adds a distinct taste to it.
Momos is always mouth lurking and everyone’s crave for.