Momos, for the unversed, are a soft and moist buns made from all-purpose flour and shaped like dumplings with a peak. The word momos is derived from Mog Mogs in Tibetan which means a bun that is stuffed. The origin of momos dates back to Tibet as well as Nepal who make rightful claims of creating the dish. It is said that momos travelled to India through the Silk route and reached different parts of India. The exodus and migration of Tibetans to our country in 1959 led to them bringing the momos along. From north-eastern states like Sikkim and Manipur to Kolkata and Delhi, momos have become revered snack in most parts of the country. While we have a variety of momos on our plate today like classic steamed, tandoori, fried and pan-fried, there is yet another type which is interesting. They are called Afghani momos. These round soft dough balls are filled with juicy veg or non-veg stuffings and are served with a spicy dip. They are the delightful street food. In this recipe, the savoury veggie filling has a balanced taste and is lightly spiced, so that it accompanies any spicy and hot sauce very well.
