Jhol Momo| How to make Jhol Momo at home | Jhol Momo Recipe | Jhol Momo Achar | Gags Kitchen

ground meat

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu provides a plant-based option, while ground chicken is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, and salt is a basic alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is often less expensive.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is a budget-friendly substitute.

After adding your filling of choice, wrap the momo in any shape you prefer.

Lightly grease the steamer with a bit of oil to prevent the momo from sticking. Alternatively, you can line the steamer with butter paper or banana leaves to prevent sticking.

Arrange all your momo on the greased steamer and set it over boiling water.

Place the steamer over boiling water and let the momo steam for 15 to 20 minutes, or until they’re perfectly cooked.

While the momo are steaming, heat up a pan to roast the ingredients for jhol.

Add 2 tablespoons of sesame seeds, 1 ½ tablespoons of silam (perilla seeds), and some timbur (Sichuan pepper) for that authentic flavor.

Add some roasted peanuts. Toast everything until golden brown and aromatic.

Once the seeds are toasted, transfer them to a plate and let them cool completely.

In the same pan, add a little oil.

Once the oil is hot, add ½ tablespoon of cumin seeds, then toss in 6 garlic cloves and a small piece of ginger.

Followed by a bowl of chopped onions, stir everything together.

Let the onions cook until they turn slightly golden brown.

Then, add a bowl of chopped tomatoes and give it a good stir.

Now add as many chilies as you like, along with ½ tablespoon of chili powder and ½ tablespoon of turmeric powder. Mix everything thoroughly.

Add ½ tablespoon of salt or as per taste.

Once the tomatoes have softened, pour in 1½ bowls of water and let it simmer.

Add some chopped coriander stems and let it boil for about a minute to infuse the flavors.

Once it's done! Turn off the heat and let it cool for a bit before using.

Add all the toasted seeds into a jar, pour in the mixture, and blend it until it becomes smooth and creamy.

Lastly, cut a lemon in half and squeeze the juice into a small bowl. Remove any seeds, then pour the lemon juice into the mixture.

Blend it for a few seconds, and you’re done!

The creamy, tangy, and delicious jhol is ready.

If you prefer, you can add half a cup of warm water to adjust the consistency or you can serve it just as it is!

When the momo is ready, take them out and set them on the plate.

Garnish with some chopped coriander and a drizzle of chili oil and that’s it! Our jhol momo is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens