Jhol momos, a favorite Nepalese dish, are more than just dumplings – they’re served in a flavorful, spicy broth (called jhol) that makes them unique and incredibly delicious. This dish combines the delicate flavors of steamed momos with the depth of a rich, tangy, and spicy sesame-tomato sauce, giving you a heartwarming meal that’s perfect for any time of the year.
Here’s a step-by-step guide to making jhol momos from scratch!
Ingredients for Jhol MomosFor the Momo Dough: 2 cups all-purpose flour
Water (as needed)
A pinch of salt
For the Momo Filling: 1 cup finely chopped vegetables (like cabbage, carrots, onions, bell peppers)
1/2 cup minced meat (chicken, pork, or leave out for a vegetarian version)
2-3 cloves garlic, minced
1/2 inch ginger, grated
2-3 green chilies, finely chopped
Salt and pepper to taste
1 tablespoon soy sauce
Fresh coriander, chopped (optional)
For the Jhol (Spicy Sauce): 2 large tomatoes
2 tablespoons sesame seeds
1 tablespoon roasted peanuts
1-2 dried red chilies
2-3 cloves garlic
1/2 inch ginger
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tablespoon mustard oil (or any preferred oil)
Salt to taste
Fresh coriander for garnish
Method To make jhol momos, start by preparing the momo dough. Combine all-purpose flour and a pinch of salt in a mixing bowl, then gradually add water while kneading until you have a soft, smooth dough. Cover it with a damp cloth and let it rest for about 30 minutes. While the dough is resting, make the filling by combining finely chopped vegetables (such as cabbage, carrots, onions, and bell peppers), minced meat (if using), minced garlic, grated ginger, finely chopped green chilies, salt, pepper, and soy sauce in a bowl. Mix everything well.
Once the dough is ready, divide it into small, equal-sized balls. Roll each ball into a thin, circular wrapper about 3-4 inches in diameter. Place a spoonful of filling in the center of each wrapper, fold the edges over the filling, and pinch them together to seal. This can create a half-moon or round shape; repeat until all the dough and filling are used. Now, place the momos on a steamer tray, ensuring they don’t stick to each other, and steam them for 10-12 minutes, or until the dough turns translucent and the filling is cooked. Set the steamed momos aside.
For the jhol, heat a pan and dry-roast sesame seeds and peanuts until fragrant, then set them aside. In the same pan, heat a little oil and sauté garlic, ginger, dried red chilies, cumin seeds, and chopped tomatoes until the tomatoes soften. Add turmeric powder, salt, and a splash of water, and cook for another 3-4 minutes to blend the flavors. Transfer the mixture to a blender, add the roasted sesame seeds, peanuts, and mustard oil, and blend into a smooth, slightly thick sauce. Add water to adjust the consistency if needed, and taste to adjust the seasoning.
To serve, pour the jhol sauce into serving bowls and place the steamed momos into the sauce, ensuring they’re partially submerged. Garnish with fresh coriander leaves for an added burst of color and flavor. Enjoy the momos while they're warm for the best experience!