Buff Kothe Momo is a popular variation of traditional Nepali momos, characterized by their spicy and flavorful buff (buffalo meat) filling and unique pan-frying method. Here’s a step-by-step guide to making Buff Kothe Momo at home:
Ingredients
For Dough:
2 cups all-purpose flour
1/2 teaspoon salt
Water (as needed)
For Filling:
500 grams ground buffalo meat (buff)
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
2-3 green chilies, finely chopped
1/4 cup fresh cilantro, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon chili powder (adjust to taste)
Salt to taste
2 tablespoons mustard oil
For Cooking:
2 tablespoons oil (for frying)
Water (for steaming)
Instructions
1. Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water while kneading the mixture to form a soft and smooth dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Prepare the Filling:
In another bowl, combine the ground buffalo meat with chopped onion, garlic, ginger, green chilies, and cilantro.
Add turmeric powder, cumin powder, coriander powder, garam masala, chili powder, and salt to the mixture.
Pour in the mustard oil and mix everything thoroughly until well combined. The filling should be slightly moist but not too wet.
3. Assemble the Momos:
Divide the rested dough into small, equal-sized portions and roll each portion into a ball.
On a lightly floured surface, roll each ball into a thin, circular wrapper (about 3 inches in diameter).
Place a spoonful of the filling in the center of each wrapper.
Fold the edges of the wrapper to enclose the filling, pinching and pleating to seal the momo completely. You can shape them into half-moons, round purses, or any traditional momo shape you prefer.
4. Cook the Momos:
Heat 2 tablespoons of oil in a large non-stick pan over medium heat.
Place the momos in the pan and cook until the bottoms are golden brown and crispy, about 2-3 minutes.
Once the bottoms are browned, add a small amount of water to the pan (enough to cover the bottom) and immediately cover the pan with a lid.
Allow the momos to steam for about 5-7 minutes, or until the dough is fully cooked and the meat filling is done.
Remove the lid and let any remaining water evaporate. Allow the momos to crisp up again for another minute if needed.
5. Serve:
Serve the Buff Kothe Momos hot with a side of traditional Nepali tomato achar (spicy tomato sauce) or any dipping sauce of your choice.
Tips:
Ensure the meat filling is well-seasoned to enhance the flavor of the momos.
Don’t overfill the wrappers, as this can cause them to burst during cooking.
Adjust the spices and chili level according to your taste preference.
