Recipe For Momos|

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Momos_recipe_for_school_kids_and_for_traveling.

Homemade Vege Momos Recipe
for School Kids and Travelers.

Homemade momos snack recipe: Make a delicious momos breakfast at home, and all the family members will like it. This breakfast is suitable for school-going children for tiffin and to take along on the journey.

Introduction to Momos

Momos are a popular type of dumpling originating from Tibet and Nepal, now enjoyed across South and East Asia. These delicious bite-sized treats are made by wrapping a thin sheet of dough around a filling, which can range from vegetables and tofu to chicken or pork. Typically steamed, momos can also be fried or pan-seared for added texture. Their adaptability and rich flavors make them a favorite street food, especially in the Himalayan region.

Nutritional Value of Momos (per 100g, steamed vegetable momos)

  • Calories: ~145 kcal
  • Carbohydrates: ~20g
  • Protein: ~4g
  • Fat: ~5g
  • Fiber: ~2g
  • Vitamins:
    • Vitamin A (from vegetable fillings), 
    • B-complex vitamins (from the dough)
  • Minerals:
    • Iron, 
    • calcium, and 
    • potassium

Health Aspects of Momos

  1. Low in Calories (when steamed): Momos can be a lighter snack option compared to fried foods.
  2. Customizable: Fillings can be adjusted to include high-protein or fiber-rich ingredients, making them suitable for various diets.
  3. Rich in Nutrients: Incorporating fresh vegetables or lean proteins boosts their nutrient density.
  4. Caution with Dipping Sauces: Many momo dips are spicy and high in sodium, so moderation is advised.

History of Momos

The origins of momos trace back to Tibet, where they were a traditional food made with yak meat. As trade routes between Tibet, Nepal, and northern India grew, momos spread across regions, adopting local flavors and ingredients.

In Nepal, momos became a culinary staple, often filled with buffalo meat and seasoned with regional spices. In India, momos underwent further adaptation with fillings like paneer (cottage cheese), vegetables, and chicken, gaining immense popularity as a street food.

Today, momos have a global presence, found in Asian-inspired restaurants and food trucks worldwide, symbolizing the fusion of tradition and modernity.

Note:-All details given above about nutrients are for homemade mmos. 'All purpose(Refined) flour' used in momos at market isn't much beneficial as nutrients.

Ingredients for Momos:

  • Refined flour- 2 cups
  • Salt- to taste
  • Oil-4 tbsp
  • Oil for deep frying
  • Garlic-5-7 cloves
  • Onion-1 medium
  • Zcapsicum-1 medium
  • Corn-1/4 cup
  • Chilly flakes-1 tsp
  • Black pepper-1/2 tsp
  • Paneer-100gm
  • Oregano-1 tsp
  • Maynoise-2-3 tbsp
  • Chilly sauce-2 tbsp
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Mathod for Momos:

  1. Add all-purpose flour or a mixture of flour and wheat flour in a kneading pan and add two tbsp of ghee(cream).
  2. Knead until the flour is sticky and medium stiff, and put it aside for 10 minutes, covering it with a napkin.
  3. Heat the butter in a frying pan with the cooking oil, one tbsp each, and mix well; saute it after adding 5-6 cloves of garlic finely chopped.
  4. Add one medium size chopped onion, one chopped capsicum, and half a teaspoon of black pepper powder, and saute for a while (about a minute) color should not change.
  5. Soak the frozen corn in hot water, then wash it with cool water to remove odor and drain out; add this corn to the pan.
  6. You can add finely chopped carrots, peas, or beans alternatively.
  7. Saute all the mixture for 2-3 minutes; then sprinkle chili flakes and oregano (mixed herbs), 1 tsp each. Add salt but less because we have to add the salty cheese later.
  8. Add two pinches of grated nutmeg for flavor; more will spoil the taste, and mix well.
  9. Add a little, 30-40 grams, of grated cheese or cubes, and if you want a creamy texture, add one tsp of the mayonnaise, add one tsp of chili sauce, and mix it well again.
  10. The stuffing is ready. You can use it either in parathas, pizzas, or momos.
  11. Now check if the dough has set in about 5-10 minutes and knead it again to make it smooth, which is necessary.
  12. Make small balls out of it. And then roll it into a rectangular shape with a roller pin. It should be thinner at the edges.
  13. Cut in half. Add the material to the center. Wet the edges with your fingers and make a momo-shaped pack or whatever you like.
  14. Deep fry on medium heat, frequently stirring, to get a golden brown color.

Momos is ready to enjoy with chili sauce and chutney.

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