6 Types Of Momo You Are Missing Out On
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The whole of India has been calling them ‘Momos’ but it’s just ‘Momo’. This is a dish that is originally from the Himalayan region of Nepal or Tibet. However, with globalization, this dish has become a global sensation which has owned millions of hearts today. Authentically the variations were very simple as the ingredients added to the dish were locally sourced and were not available in abundance in such terrains. 

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Beyond the borders of Nepal, momo has undergone further transformation, adapting to local tastes and ingredients while retaining its essence. In India, the land of diverse flavours, one can find a plethora of momo interpretations, each reflecting the culinary heritage of its region. From fiery jhol momo to tandoori momo, the variation of momo is vast now.

Kothey Momo

These dumplings stand out for their crescent shape and crispy bottoms, achieved through pan-frying. Typically stuffed with a savoury mixture of minced meat, vegetables, and spices, they offer a delightful blend of flavours ranging from aromatic herbs to bold spices like cumin and coriander. The texture is a delightful contrast of crispy and tender, with each bite revealing a burst of savoury goodness.

Sadheko Momo

Sadheko Momo, a standout among the diverse range of momo varieties, hails from the rich culinary landscape of Nepal. Characterised by its bold flavours and unique preparation, Sadheko Momo tantalises taste buds with a fusion of savoury spices and zesty sauces. Typically this momo variety is a chaat variation and it is often called choila momo too. The fresh chopped onion, coriander, ginger and garlic along with the tempering or oil and fenugreek seeds gives this dish a whole new dimension. 

Jhol Momo

These momos are gently steamed and submerged in a flavourful soup, infusing them with rich taste. Bursting with umami, the broth is often seasoned with garlic, ginger, and spices like Sichuan pepper, creating a tantalising aroma. The dumplings themselves are typically filled with seasoned ground meat or vegetables, offering a harmonious blend of textures - the softness of the dumpling wrapper against the savoury filling and the comforting warmth of the broth. Jhol Momos are a true delight for the senses.

Chocolate Momo

These delectable treats feature a soft, steamed dough enveloping a rich chocolate filling. Their appeal lies in the unexpected marriage of savoury and sweet flavours. Chocolate momos boast a velvety texture that melts in the mouth, complemented by the satisfying contrast of the slightly chewy outer shell. 

Tandoori Momo

Tandoori momo, a celebrated variant among momos, has been created in the Northern states of India. Marinated in a medley of yoghurt, garlic, ginger, and an array of spices like cumin and garam masala, these momos are then traditionally cooked in a tandoor oven, imparting a smoky essence. The result is a tantalising fusion of tender meat or vegetables enveloped in a crispy exterior, boasting a harmonious balance of tanginess, heat, and earthy flavours.

Open Momo

Open Momo is a popular variant of the traditional dumpling, revered for its unique preparation method and delightful flavours. Unlike their closed counterparts, Open Momos are crafted with an exposed top, allowing for a visual feast of colourful fillings. This innovation not only enhances aesthetics but also facilitates the infusion of diverse ingredients, ranging from succulent meats to vibrant vegetables.