How to make Nepali jhol momo 🥟|popular Nepali street food|jhol momo achar recipe/

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.

Prepare the momo dough by mixing flour and water until smooth, then let it rest for 30 minutes.

Combine ground meat, finely chopped onion, garlic, ginger, coriander, green chili, soy sauce, salt, and pepper in a bowl.

Roll out the dough into small circles, about 3 inches in diameter.

Place a spoonful of the meat mixture in the center of each dough circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Steam the momos in a steamer basket lined with parchment paper for 15-20 minutes until cooked through.

In a pot, heat vegetable oil and sauté chopped tomatoes, cumin, and turmeric until fragrant.

Add water and bring to a simmer, creating a broth for the jhol.

Serve the steamed momos in bowls and ladle the broth over them.

Cooking Techniques

Equipment Needed

Spice Level:

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