Description
A hugely popular variation alongside Steamed Momo in Nepali restaurants/stalls. Raw Momos (or pre-steamed Momos) are deep-fried in generous oil until the surface is beautifully crispy golden brown. Stronger snack feel than steamed Momos, suited for eating while walking, thus especially supported by students and youth.
Restaurants serving Fried Momo
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Momo (Raw wrapped
- or steamed)
- Frying oil
Instructions
- [Authentic Recipe]
- [Wrap Momo]: Firmly wrap juicy filling of minced chicken, onion, coriander, Momo masala etc. in wheat dough, sealing the mouth completely (to prevent meat juices leaking during frying).
- [Deep-fry]: Heat massive oil in a wok to medium (160-170C), drop in Momos. Fry slowly for ~
- mins, rolling occasionally to avoid burning, until dough is crispy golden and meat is cooked.
- Drain oil and serve piping hot.
Learn more Spice, substitutes, tips
Key spices
Momo Masala(Filling spice)、Timur(Sauce numbness)
Substitutes at Japanese supermarkets
Substitute with JP 'Fried Gyoza', though Nepali Momo has thicker dough for a different bite
Pairing
Nepali Beer / Cola / Ultra-spicy Tomato Achar
Trivia
Similar to JP fried gyoza, but Momo dough is made slightly thicker with just flour and water; frying creates a 'crunchy outside, chewy inside' contrast, making it a highly filling junk food.
Eating tips & etiquette
Pinch piping hot Fried Momo with fingers (or fork), dip generously into the separate 'Golbheda ko Achar' (Timur-spiced tomato sauce), and bite into it.
Allergen
Wheat, Meat