The word “momos” comes from a Chinese word “momo” which means a “steamed bread”. The dish was initially gained popularity among the Newar community of Kathmandu valley. One prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet, they modified the seasoning of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name. Momo is a type of steamed bun with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as Sikkim state and Darjeeling district of India. It is one of the most popular fast food in Nepal. Momos have also spread to other countries like United States, UK and India.
These dumplings gradually travelled through the Indian frontiers and became one of the country’s favourite snack. Steamed momos are filled with mixed veggies or meat and are put in dumpling steamer and served with spicy chutney.
These dumplings gradually travelled through the Indian frontiers and became one of the country’s favourite snack. Steamed momos are filled with mixed veggies or meat and are put in dumpling steamer and served with spicy chutney.
But over the time with innovative ideas and fusion food, today we get variety of momos ranging from salty, spicy to sweet. Here are some of the momo varieties that has taken the Delhi streets and restaurants by storm.
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Fried Gravy Momos
These crunchy delights are made by deep frying the momo dumpling and then tossing it in a spicy gravy. Although, little oily, the taste will totally make you forget about the calories.