Description
This is the recipe I recently made and it was so simple and so comforting. The achar gives it so much personality and such a flavor burst. I honestly gulp down at least thirty momo in one sitting, so yeah enjoy.
How to make it
Make the dough
Add 3 cups flour to a bowl. Add 2 tablespoons oil. Add a little water at a time so the dough does not get sticky. Knead until smooth. Cover and let it sit for 30 minutes.
Prepare the filling
Grate the chayote squash and let it sit for 15 minutes. It will release water, so squeeze all the water out. Add the diced onion, chopped green onion, and crushed ginger. Add salt and MSG. Mix everything together.
Wrap the momo
Roll small circles using a rolling pin. You can also buy ready made momo wrappers and they work perfectly fine too. Place some filling in the center and wrap the momo. There are many helpful videos online if you want to learn different wrapping styles.
Steam the momo
Place the momo in a steamer. Steam for 12 minutes. They should look shiny and cooked through.
Make the first achar
Heat 2 tablespoons oil in a pan. Fry the dried red chillies and take them out. Add garlic and ginger and fry a little. Add the tomatoes and cook until they melt slightly but not fully. We want some sourness left. Put everything in a blender. Add the fried red chillies, red chilli powder, 1 clove fresh garlic, Sichuan peppercorn, salt, MSG, coriander, and roasted sesame powder. Blend until smooth.
Make the jhol achar
Roast the garlic, ginger, and tomato for about 4 minutes. Put them in a blender. Add ground roasted peanut, ground roasted soybean, roasted sesame powder, salt, MSG, Sichuan peppercorn, water, coriander, and lapsi powder or lemon. Blend until a thick jhol is formed.
Serve
Enjoy your momo with both achars. The first achar is spicy and bold, and the jhol achar is tangy, nutty, and perfect for dipping. These two together make the momo taste amazing.