Momos | Street Food in Delhi.
Momo derived its name originally from Nepali language. It is a type of dumpling native to Nepal. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu. Food history says that this dish momos is believed to be of Nepali origin. Since this dish was initially popular among the Nepalese community of the Kathmandu Valley.
one prevalent belief is that travelling Newar merchants brought the recipe and the name momo from Kathmandu, Nepal where it was a traditional delicacy for centuries. They modified the seasonings of the dish with available ingredients, such as water buffalo, and kept the same name.
Momo is a type of steamed bun with some form of filling. Momos has become a traditional delicacy in Nepal, Tibet and among Nepalese and Tibetan communities in Bhutan, Sikkim and Darjeeling district. It is one of the most popular fast foods in Nepal. Momos have also spread to India.
Preparation of momo is quite easy and does not take much time.
Simple white, flour and water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Monosodium glutamate (ajino moto) is also used sometimes to enhance the taste of momo.
Momo is prepared in mucktoo. Traditionally, momo is prepared with ground or minced vegetable or meat filling, but over the past several years, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.
(i) Different types of meat fillings are popular in different regions. In Nepal, Tibet, Darjeeling district, Assam, Sikkim and Bhutan, pork, chicken, goat meat and buffalo meat are commonly used. In the Himalayan region of Nepal and Ladakh, India, lamb and yak meat are more common.
Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréed tomatoes and soy sauce. (ii) Among vegetables, finely chopped cabbage, potato or chayote (iskush) are used as fillings in India and Nepal. Paneer is also another recent and popular filling in India.
(iii) Usually fresh cheese or the traditional soft chhurpi is used in cheese momo. This variety is common in India and Eastern Nepal. Khuwa Momo filled with milk solids (khuwa) mixed with sugar are popular as dessert in the Kathmandu valley. (iv) Mashed potato is another popular filling in the Kathmandu valley.
Step by Step Method of Momos Preparation.
Step by step method of momo preparation is quite easy. The dough is rolled into small circular flat pieces. The filling is then enclosed in the circular dough cover either in a round pocket or in a half-moon or crescent shape. People prefer meat that has a lot of fat because it produces intensively flavoured juicy momos.
A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. The dumplings may also be pan-fried or deep-fried after being steamed.
Varieties of Momos.
There are two of varieties available for momo. Basically, there are two types of momo, steamed and fried. Momo is usually served with a dipping sauce (locally called chutney or achhar), normally made with tomato as the base ingredient. Soup momo is a dish with steamed momo immersed in a meat broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo.
There are also a variety of Tibetan momos, including tingmo and thaipo. As per food channel’s research report, momo is ranked within top ten most popular street food item available in every corner of India. In abroad countries too, momo chains are popular to serve momos.