How to make Mo: Mo:

Things we need:

500 gm of minced meat

1 grated onion

Some finely chopped coriander

2 tablespoons of ginger and garlic paste each

Half a tablespoon of coriander powder

Half a tablespoon of turmeric

Half a tablespoon of cumin powder

2 tablespoons of grated chilli

2 tablespoons of vegetable oil

2 tablespoons of salt

1 kg of flour

Add 1 grated onion to the minced meat.
Add half a tablespoon of turmeric powder. This is to add a bit of color to the meat.
To enhance the flavor of the filling add 2 tablespoon of salt.
Add 2 tablespoons of grated chilli. You can add a bit more if you want the momos to be spicy.
Add 2 tablespoons of ginger and garlic paste each.
Add half a tablespoon of coriander powder to make the filling taste a bit sour.
Mix the spices with the meat.
Add 2 tablespoons of vegetable oil and mix it again. The oil prevents the filling from getting too dry (Nepalese love momo with juicy fillings).
Add finely chopped coriander.
Mix them well.

Now onto the wrappers.

Making wrappers is easier than making the fillings or even the cooking part and it’s fun too!

Put the flour into a bowl.
Add water a little at a time to the flour to make dough.
Knead the dough for a few more minutes. This makes the dough easier to use.
Pinch off a bit of the dough (the amount depends on how big you want the wrapping to be).
With a rolling pin roll the dough as thin as possible into circular shapes (don’t make them too thin or too thick) the size of a glass.

Tip: Roll a large amount of dough then use a glass to cut out smaller wrappers. Steel glasses are best for this.

Now comes the most difficult part: packing and cooking the momos!

Put around one tablespoon of the filling into the centre of the wrapping.
Pinch one edge of the wrapping to the other edge then twist it.
Keep doing this until the filling is covered (make sure the wrapping fully covers the filling otherwise the momos may break when steamed).
Oil the bottom of the steamer. This prevents the momos from sticking.
Put the momos in a systematic order so that they don’t touch each other.
Steam for 20 – 30 mins.

After steaming, your momos are now ready to be served! Fresh momos taste the best, so have a few while you’re still waiting for others.

*The measurements are for around 750 ml of achar.

Roast 3 tablespoons of sesame seeds and 1 tablespoon of cumin seeds in a frying pan till it turns brown.
Add 2 tablespoons of sunflower oil to the frying pan and heat it.
Chop 10 tomatoes and add it to the frying pan.
Add 2 tablespoons of red chilli paste, 2 tablespoons of garlic paste, 2 tablespoons of ginger paste, 1 tablespoon of coriander powder and 1 tablespoon of turmeric powder.
Cook the mixture until the tomatoes are slightly cooked.
Add 2 tablespoons of salt (the amount of salt can be varied according to your taste).
Add 700 ml of water to the mixture.
Put it in a blender until it gets smooth.
Squeeze a little bit of lemon juice (this also varies according to your taste).

And your momo sauce is done! Enjoy your momos!