Momos, the beloved dumplings of the Himalayan region, have taken the world by storm, and for good reason! These savory treats, typically filled with meat or vegetables, are a delight for the taste buds. However, if you’re someone who loves momos but is looking for a new twist, then Nepali Kothe Momos might be your next favorite thing.
Unlike traditional momos, Kothe momos are pan-fried, giving them a crispy and golden crust on one side while keeping the insides soft and juicy. This simple yet delicious variation offers a unique texture and flavor that can elevate your momo experience to the next level.
Here’s an Easy Recipe to Make Nepali Kothe Momos at Home:
Ingredients:
For the momo dough:
- 2 cups all-purpose flour (maida)
- 1/4 teaspoon salt
- Water (as needed to knead the dough)
For the momo filling:
- 200g ground chicken or vegetables (like cabbage, carrots, and mushrooms for a vegetarian option)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch ginger, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1/4 teaspoon turmeric powder (optional)
- Fresh cilantro (coriander), finely chopped
- 1 green chili, finely chopped (optional for spice)
For the Kothe frying:
- 2 tablespoons oil
- 1/2 cup water (to help steam the momos)
Instructions:
1. Make the Dough:
- In a large mixing bowl, combine the flour and salt.
- Slowly add water, little by little, and knead the mixture into a smooth, firm dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Prepare the Filling:
- In a pan, heat a tablespoon of sesame oil and sauté the chopped onions, garlic, and ginger until they become soft and fragrant.
- Add the ground meat or vegetables and cook until they are tender and cooked through.
- Stir in the soy sauce, pepper, turmeric powder (if using), and fresh cilantro. Cook for another 2-3 minutes, ensuring the flavors are well combined.
- Adjust seasoning with salt and pepper. Allow the filling to cool down before filling the momos.
3. Shape the Momos:
- After resting the dough, divide it into small, equal-sized balls.
- Roll each ball into a thin circle, about 3-4 inches in diameter.
- Place a spoonful of the prepared filling in the center of each dough circle.
- Fold the dough to form a half-moon shape or pleat the edges together to form a more traditional dumpling shape. Pinch the edges to seal the momo tightly.
4. Fry the Momos:
- Heat oil in a non-stick skillet or pan over medium heat.
- Arrange the momos in the pan, making sure they don’t touch each other.
- Fry the momos for about 2-3 minutes or until the bottom turns golden and crispy.
- Once the bottoms are golden, carefully add water to the pan (about 1/2 cup), and immediately cover it with a lid.
- Let the momos steam for 5-7 minutes, or until the water evaporates and the momos are fully cooked.
5. Serve and Enjoy:
- Once the water has evaporated and the momos have crispy bottoms, remove them from the pan.
- Serve your delicious Nepali Kothe momos with a side of spicy dipping sauce, typically made from tomatoes, garlic, chili, and spices.
Tips for Perfect Kothe Momos:
- For a crispier crust, make sure you allow the oil to heat up properly before frying the momos.
- You can make the filling ahead of time and store it in the refrigerator.
- Experiment with different fillings such as pork, beef, or tofu for a unique twist.
Why Try Nepali Kothe Momos?
Kothe momos offer the perfect balance of flavors and textures. The crispy exterior contrasts beautifully with the juicy, flavorful filling inside, making them an irresistible treat. Whether you’re hosting a gathering or simply craving a tasty snack, Kothe momos are an easy and delightful dish to prepare. The best part? They require minimal ingredients and are simple to make, so even beginner cooks can perfect this dish.
So, if you’re a momo lover, give this Nepali Kothe recipe a try and enjoy a new variation that will surely become a household favorite.
