Food recipe Mo:Mo origined from South Asia in the region of Tibet, Nepal and Northeast India. It is said that the momo was created by Himalayan Newar merchants or Tibetian diaspora in south Asia. Momo is most popular snacks in Nepal. People start salivating when the smell it.
The main ingredients for making normal momo are all purpose flour and water dough, vegetable or cheese filling, meat for non-vegetarian and served with tomato and sesame chutney dip.
You can find several varieties of momo with veg and non-veg content. The most popular food recipe Mo:Mo are steamed momo, Kothey momo, c momo, deep fried momo, jhol momo, open momo, green momo, buckwheat momo, paneer momo, dhapu momo, open momo all can be found in either vegetarian or non- vegetarian taste. Chicken Mo:Mo is the most popular among Nepali people than from the above name.
Food energy per plate contains 350 to 1000 kcal per serving (30 to 100 per piece).
Calories in chicken momo chutney
- Servings: 1 plate 1 container (6 plates ea.)
|Total Fat||2 g||Potassium||433 mg|
|Saturated||1 g||Total Carbs||42 g|
|Polyunsaturated||1 g||Dietary Fiber||3 g|
|Monounsaturated||0 g||Sugars||1 g|
|Trans||0 g||Protein||26 g|
*Percent Daily Values are based on a 2000 calories diet. Your daily values may be higher or lower depending on your calorie needs that you consumed.
Calories in Veg momo (steamed)
- Servings: 1 piece
|Total Fat||2 g||Potassium||40 mg|
|Saturated||1 g||Total Carbs||6 g|
|Polyunsaturated||0 g||Dietary Fiber||1 g|
|Monounsaturated||0 g||Sugars||0 g|
|Trans||0 g||Protein||1 g|
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How to make vegetarian Mo:Mo
Preparation time: 10 minutes
Cook time: 40 minutes
- For Dough:
- 2 Cups Maida
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- For Filling:
- 1 Cup Carrots, grated
- One Cup grated Cabbage
- 1 Tbsp Oil
- 1/2 Cup Onion, finely chopped
- 1 tsp Garlic, chopped
- 1 tsp Soya sauce
- 1/4 tsp Vinegar
- 1/4 tsp Black pepper
- Mix the maida, salt and baking powder and knead to a stiff dough with water.
- Heat oil and add the onion and garlic.
- Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
- Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
- Roll the dough thin (translucent) and cut into 4″-5″ rounds.
- Take a round, wet edges and place some filling in the center.
- Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
- Steam for about 10 minutes in the steamer pot and serve with soya sauce and chilli sauce /chutney.