What Makes Momo So Popular In India?

No other oriental cuisines were as delicious as momos ever being smuggled into India. Know with different names in different countries it seems like ‘Momos’ can be considered an ‘International Hijacker’ who has stolen the hearts and minds of people around the globe. In India, it is known as dim sum or momo – a dish brought in by Nepali or Tibet migrants and on which we have made our very own with lip-smacking varieties and tastes across different parts of the nation.

One can find momos in every nook and corner of Indian streets, food courts, food joints, and other places. You can find more authentic versions in northeastern cities like Sikkim, Guwahati, Imphal, Pelling, Kohima, Darjeeling, and countries such as Nepal & Bhutan.

Momos food is popularly known for its lip-smacking, savoury flavours and the mayo cheesy dips as they get served. They are also very light on the stomach and low on calories.

Momos have three parts – dough, filling, and soup. Refined wheat, all-purpose flour, and water to knead well to form a soft dough. The filling consists of onions, garlic, salt, oil, Asian spices & herbs, and a choice of either crunchy veggies, chicken, or meat. In non-veg, you can use minced pork/ chicken/ beef. And in the veggies, you can add finely chopped/ grated assorted vegetables like cabbage, carrots, onions, etc.

Momos are traditionally cooked fresh in moktu – a traditional layered one of the best utensils to cook momos. In modern days, some people use an idli maker to prepare hot and fresh steamy momos. Momos can also be fried and termed as ‘fried momos’. You will find either steamed momos or fried momos.

Momos are selling like hotcakes everywhere from food carts to fast food joints, restaurants, and even five-star hotels. Momo making is like a family or friends bonding ritual being practiced in varied communities across Himalayan Regions like Nepal, Tibet, and North-eastern Parts Of India.

How Momos Are Made?

The process begins by putting the dough-fillings wrapped soft momos into a moktu (traditional layered steamer) base filled up with veg, spices, and lots of water and brought to boil to create the soup/broth that will go with momos. Next, the dough is rolled into thin discs and fillings are stuffed in the center of it. You will then have to fold the dough into various shapes to seal the fillings inside and kept for some time. Next, you will have to brush the perforated layers of moktu with cooking oil to prevent the sticking of momos. In the end, line up the pre-shaped momos on the perforated layers of the moktu and steam covered for 15-20 minutes or till you feel it’s ready.

For fried momos, you will have to put the pre-shaped momos in the hot and boiling oil in the pan. Later, you can fry it for 10-15 minutes and your delicious fried momos will be ready

Some popular types of Momos you’ll find in India include:

· Chicken Momos
· Paneer Momos
· Veg Momos
· Cheese Corn Momos
· Tandoori Momos
· Chocolate Momos

Guess what? For our jain foodies out there, who don’t eat onions and garlic in their meals, there are special Jain momos. Isn’t it amazing? Order momos online or visit the nearest momo joints to relish some lip-smacking momos food dumplings with spicy hot chutney, chill sauces, or mayo dips. Experts say the dish is good for diabetic people when cooked with wheat flour and help best to control blood sugar levels.

Momos have been an instant food craze amongst foodies in India. Everyone state or city has its own super-yummilicious version of Momos. You can find Momos in every nook or corner of the street. Momos have a lot of identities like – appetizers, calorie cutters, savoury brunch, moodsetters, and instant delight, and lets you satisfy your hunger pangs.
So, if you love eating momos, share this with your friends and family.

Spread the magic and joy of Momos across the world!