Making Bota Momo is a delightful experience! This Nepali-style momo is often served with a rich and spicy dipping sauce and can be filled with meat or vegetarian stuffing. Here’s a recipe to guide you:
Ingredients
For the Dough:
2 cups all-purpose flour
1/2 tsp salt
Water (as needed)
For the Filling:
250 g minced chicken, pork, or vegetables (for vegetarian option)
1 small onion, finely chopped
2-3 cloves garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, finely chopped
2 tbsp fresh coriander leaves, chopped
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala (optional)
Salt and black pepper, to taste
1-2 tbsp oil
For the Sauce (Achar):
3 medium tomatoes
2-3 dried red chilies
1/4 cup roasted peanuts or sesame seeds
1 tsp cumin seeds
2 cloves garlic
1 tbsp lemon juice
Salt, to taste
Instructions
Preparing the Dough:
In a large bowl, mix flour and salt.
Gradually add water, kneading until you form a smooth, elastic dough.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Preparing the Filling:
In a bowl, mix all the filling ingredients thoroughly.
Ensure the mixture is well-seasoned and moist but not too watery.
Assembling the Momos:
Divide the dough into small balls and roll each into thin, round discs.
Place a spoonful of filling in the center of each disc.
Fold and pleat the edges, sealing the momo into a half-moon or round shape.
Steaming the Momos:
Grease a steamer tray or line it with parchment paper.
Place the momos, leaving some space between them to prevent sticking.
Steam for 10-12 minutes until the outer layer is translucent and cooked.
Preparing the Sauce (Achar):
Roast the tomatoes and dried red chilies until charred.
Blend the roasted ingredients with peanuts or sesame seeds, cumin seeds, garlic, lemon juice, and salt. Add a little water to adjust the consistency.
Serving:
Arrange the hot momos on a platter.
Serve with the prepared achar and a side of soup, if desired.
