How To Make Momos at Home | Shallow Fried Momos | Steamed Veg Momos | Veg Dim Sum | Veg Dumplings | Vegetable Momos | Momos Chutney | Pan Fried Momos Street Style | | Veg Momos Recipe Step by Step | Veg Stuffing for Momos | How To Steam Momos | Best Snacks Recipe | Street Food Recipes Veg | Rajshri FoodLearn how to make Pan Fried Momos at home with our Chef Ruchi BharaniPan Fried Momos Ingredients2 Tomatoes5 Garlic Cloves (peeled)1 cup Plain FlourSalt To Taste1 tsp OilWaterMomo Fillings1 tsp Oil1 tbsp Ginger (chopped)1 tbsp Garlic Cloves (chopped)1/4th cup Red Capsicum (chopped)1/4th cup Green Capsicum (chopped)1/4th cup Carrot (chopped)1/4th cup Cabbage (chopped)1/4th cup Red Cabbage (chopped)1 tbsp Peanuts (coarsely grounded)1 tsp Soy Sauce1 pinch of Pepper PowderSalt To Taste1 tsp Corn Flour1 tsp OilWater1 tbsp Ketchup1 tbsp Red Chilli Flakes 1 tsp Soy SauceSalt To Taste#panfriedmomo #vegmomosrecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Ruchi BharaniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout MomosMomo are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momo are usually steamed, though they are sometimes fried or steam-fried. Vegetable fillings becomes succulent as it produces an intensively flavored broth sealed inside the wrappers. Momo is an important dish for Tibetans and Nepalese, both in everyday cooking and for festivals. Variants of the dish developed later in Nepal after which it became popular among Asians.Momo are traditionally steamed but can also be deep-fried or pan-fried and cooked in soup. Momo is usually served with chilli garlic sauce and pickled daikon in Tibet. In Nepal, popular dipping sauces include tomato-based chutneys or sesame or peanut or soybean-based sauces called Jhol achar. Sauces can be thick or thin in consistency depending on the eatery (locally called chutney/achr[9]), usually made with tomato or peanut, sesame and soybean as the base ingredient. In Kathmandu valley, the traditional way of serving momo (called momoch or local momo) is ten ping-pong ball-sized round momo drowned in a sauce called jhol achar, infused with Timur pepper (Nepali pepper, a variety of Sichuan pepper). Jhol momo has warm or hot tomato-based broth poured over momo (not cooked in the broth[10]), whereas Jhol achhar is served in-room /cooled temperature. One of the main ingredients of jhol achar is Nepali hog plum (lapsi), but if this is unavailable, lemon or lime juice may be used.
