Momo is one of the most popular foods in Nepal. Dhido and Dal Bhat are still considered national food; deep down, we all know that Momo is the unofficial national food in Nepal. It is loved and relished by all age groups and can be found in standard restaurants to street stalls. The popularity of it. It is growing not only in the national market but in the international market too. The food is cheap and can be afforded by anyone, so it has become a little chunk of happiness for everybody.
Momo is like the dumplings in Tibet, but we add more fillings and ingredients to give it a Nepali touch. Momo has become a must-eat delicacy in Nepal, Bhutan, and India. Most people even make a Momo with their family, friends, and relatives as a part of the gatherings. When everyone is involved in making it, it brings them together, strengthening the bond, which also helps to make fun memories.
Amazingly, there are varieties of Momo that people can choose according to their taste. The most loved and most famous Momo is the buff Momo. Well, every type of Momo is delicious. Who wouldn’t love the portion of flour filled with tasty ingredients and flavors served with mouth-watering achar (pickle) or jhol, generally made of tomato with different spices?
Different varieties of Momo found in Nepal
- Buff Momo
- Veg
- Chicken
- Fried
- Sadheko
- Kothey
- Banana
- Chocolate
- Pork
- Paneer
- Sizzler
- Rainbow
- Steamed
- Chilly
- Open
- Tandoori
These momos can be made in any shape, size, and fillings in the context of your choice. The momos are named according to the stuffing and ingredients included in them.
The essential ingredient that is used to make a tasty Momo
- Fillings according to the choice (E.g., a mince of chicken and buff, Paneer, banana, etc.)
- Onions
- Basic Masala (E.g., salt, chili powder, turmeric, etc.)
- Peppers
- Garlic and ginger paste
- Coriander
- Flour
- Masala mix
- Oil
- Coriander
- Tomato
Process of making the Momo
- Make the flour dough. It should be firm and flexible. Then cover the knitted dough and let the dough rest for 1 hour.
- Add all the ingredients of your choice for the fillings and mix them properly. It is ideal to leave the filling for around 30 minutes to let the flavors set in
- Divide the knitted dough into equal sizes, each weighing around 10-12 grams
- Roll each ball into thin circles for around 3 inches (one at a time). Place one teaspoon of the filling in the middle of each dough circle. Then, use your thumb and forefingers to pinch and seal the sides together.
- Repeat the same process until all the divided dough is filled with flavors
- Put a steamer pan with the filled dough in the gas. Make sure to fill the base of the steamer pan with water. Stream the dough until it is ready. It will take around 10-12 minutes.
Process of making achar
- Put the frying pan in the gas. Then Heat the oil and fry the onion until it slightly gets brown.
- Add tomatoes along with all the essential ingredients according to your taste.
- Cook the tomato till it becomes the consistency of the curry
- Add coriander and stir it 2-3 times
- Blend everything in the blender
- Now enjoy your Dish
Momo is the best food you will ever have while visiting Nepal. You can even smell the tasty momos when you pass across some streets of Kathmandu. It is tough to find a person who doesn’t like Momo. With the availability of varieties of Momo, every Momo tastes surprisingly delicious. It is a go-to delicacy to eat for a meal on every outing. Momo is not just food but is way more than that. It has a special place in every Nepalese heart.
