Hello Foodies.........Today in this post we will be talking about a delicacy which is very popular in our neighboring countries as well as in the North-Eastern part of India. Yes, you guessed it right I'm talking about MOMOS.
India is embraced by so many countries so its quite natural to inherit the flavors of that delicacy in our local cuisine too. Momos are small flour-based dumplings steamed or pan-fried and stuffed with either veggies, meat or a mixture of both. They are usually served with spicy red momo chutney or sauce.
Momos are native to Nepal, Tibet, Northern India, and North-Eastern India but these cute little beauties are equally popular in other parts of India. If you walk down to any of the street food joints or hawkers you can find many variations in the filing, folding technique and even the way the Momos are folded.
The most common and popular form of Momo is the Steamed version but you can also ask for Pan Fried Momos, Schezwan Momos, Tandoori Momos, Chilli Momos, Chocolate Momos, and the list goes on.
I like to make Momos from scratch starting from kneading the dough, making the filling, preparing the Momo Chutney, shaping the Momos and finally steaming them. I know it's a lengthy process but it's worth the effort. The Momos are shaped in a number of ways but I find this way very easy and quick to make.
So, without any further ado let's start with the recipe:
The most common and popular form of Momo is the Steamed version but you can also ask for Pan Fried Momos, Schezwan Momos, Tandoori Momos, Chilli Momos, Chocolate Momos, and the list goes on.
I like to make Momos from scratch starting from kneading the dough, making the filling, preparing the Momo Chutney, shaping the Momos and finally steaming them. I know it's a lengthy process but it's worth the effort. The Momos are shaped in a number of ways but I find this way very easy and quick to make.
So, without any further ado let's start with the recipe:
