By Jasmine Kaur
Bite-sized, juicy treats available in most restaurants and corners of the streets today, momos can be steamed, fried, tandoori and much more.
Momos is stuffed with a minced meat or vegetable filling and wrapped in a maida dough. Deep-fried in hot oil, they are served with a spicy chutney.
For those who prefer something saucy over dry, these gravy momos are a must-have. Lightly-fried momos are dipped in a thick and spicy curry and garnish with spring onions.
Classic and easy-to-make, all you need is the momo dough, a nice filling and a steamer. You can even use an idli steamer and serve hot with mayonnaise.
Give your momos a rich, creamy and nutty twist with this Mughlai recipe. Prepare a thick cashew and cream gravy and cover your momos in it. It doesn’t need any chutney.
With a smoky flavour and a chargrilled texture, these tandoori momos, as the name suggests are grilled in a tandoor. Pair with a hot chutney and enjoy.