As the nation braces itself for an extended lockdown until the first week of May, one thing that many Indians seem to crave is a plate of momos. From Instagram to Facebook, everyone seems to be keen on having a plate of these beloved dumplings once the lockdown ends. Many can’t seem to wait for that long and have taken matters in their hands with some DIY recipes. Some of us regret not going to those best momo places in Gurgaon that our foodie friends kept yapping about. If you do hit these places once the quarantine ends, then you ought to try these types of momo out.
Momos To Try When Lockdown Ends
Steam
You just can’t talk about momos without mentioning the classic white dumplings that every street food lover loves. These white steamy dumplings come with regular stuffings like chicken, vegetables or paneer but some also serve mushroom or soybeans. You should try them if you haven’t before, especially during winter evenings.
Deep-Fried
If you’re new to these Nepali dumplings and like everything deep-fried, then order a plate of deep-fried momos instead. After all, everything tastes better when it’s fried, right? The oil turns the outer layer golden brown and crispy while adding some juiciness to the stuffing inside. You might argue that they taste better than their steam counterparts.
Tandoori
If you love tandoori chicken and momo, then you’ll love tandoori momo. This dumpling is a great example of the fusion between Tibetan and North Indian cuisine. Like the chicken, the momo is marinated with special tandoori spices giving it an orangish hue before it’s cooked. The spicy smoky flavour works well with the dumpling and is a must-try for everyone.
Pan-Fried
If you’re looking for a balance between deep-fried and steam, then you can find it in pan-fried momos. Also called kothey momo, this traditional dish consists of regular steam momo fried on a pan. This gives the dumpling a lightly charred texture that gives the dish a unique touch. Restaurants usually serve it with some soup on the side.
Jhol
Not to be confused with macher jhol, jhol momo is basically what happens when you dip dumplings in a stew. Here, the stew consists of jhol acher, a spicy tangy sauce that is almost liquid. The dumplings absorb the spicy tangy flavour well and add to the broth’s taste making it perfect for cold winters.
Open
If you’re the type that likes to pour the chutney into what you’re eating rather than dipping the food into the chutney, then you have to try an open momo. As the name suggests, it is open so you can see the stuffing from above. Invented by Ghangri Sui Mai restaurant, these dumplings usually come with four sections so you can pour four different sauces into them.
Sandheko
If you love having snacks with as much spiciness in them as possible, then you must try sandheko momos. These momos come dressed in the traditional Nepali recipe that usually consists of a mixture of various spices and natural ingredients. They include chillies, garlic, ginger, red onions, cumin and coriander. The locals normally use the spices to spice up leftover food but you can use it to enjoy your favourite street food.
Choila
Choila or chhwela is a typical Nepali grilled meat dish dressed with a spicy sauce made with a tomato paste, coriander and garlic. Here, the chef adds momos instead of grilled meat and the result is worth a try. You don’t even need sauce on the side thanks to the delicious one the dumplings come covered in.
These are just some momo varieties that you must try out at the best momo places in Gurgaon once the quarantine ends. If you’re new to these Himalayan dumplings, then you should try steam or deep-fried ones to see why people are crazy about them. If you are already crazy about them, then try some authentic Himalayan ones to find more reasons to love them.
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