Momo is one of those dishes for me which is associated with family gatherings or any sort of celebration which involves a lot of family & friends. It is always fun making momos together, chopping of the onions, mincing of the meat, making the dough and above all tasting of the momos if steamed properly or not, it’s fun doing it all together .
Given a choice I will always like to make and eat momos at home, not only cause of the hygiene factor but also because I don’t like to keep a count of how many momos I gobble down. I have had momos at a number of places and have always felt that the ones we prepare at home are must better not only in taste but also in appearance.
- 500 gm Flour
- 500 gm Minced meat
- 500 gm onion, finely chopped
- 1 table spoon Ajinomoto
- 1 tablespoon Ginger grated
- 3 tablespoon vegetable oil.
- Salt to taste.
- Make dough using the flour, adding ½ table spoon of ajinomoto ( optional.)
- Mix the minced meat, chopped onion, salt, ajinomoto, ginger & the vegetable oil properly.
- Using the dough prepared above make small roti like shapes (typically small puri like )
- A common misconception while preparing momo is that we need to cook the mixture before hand , which is wrong and deprives momos of their natural juicy taste.
- You will need a steaming container (mokto as it is called) or you can also use a bamboo basket to steam them.
- Next comes the tough task of shaping a momo, please wait for some time till I post a video tutorial of how do we shape one.
- A plate of momo is incomplete without a bowl of steaming clear soup and the hot chilly dip (chatni, usually made from hill cherry chillies or dalle)