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I visited Sikkim in June this year with my friend Akriti and the one thing that I still remember about the hilly state is its mouthwatering momos. Momo, momo and momo.. this is the unforgettable thing about Sikkim.
During our stay in Gangtok, Sikkim, we ensured that we ate more and more of Sikkimese food. And the one thing that we just could not get enough of was Sikkimese momo. Momo is a traditional delicacy of the Sikkimese. It is one of the most popular fast foods of Sikim. Both steamed and fried momos could be savored in Sikkim. And the saucy dips like chilly, tomato and chilli garlic served very hot and spicy adds to the taste of the momo. From the road side dhabas to the hotels you can savor momo anywhere in Sikkim. Such is the craze for momo here in Sikkim that you can make momo your breakfast, lunch or dinner. Or you can just snack around.
On that rainy day Akriti suggested that we have hot steamed momo and soup. We were staying in a hotel in MG Road and so decided to taste the roadside momos. We went to a roadside momo shop and ordered momos. Akriti is a vegetarian and so she ordered vegetarian momos and I chose chicken momo. The momos were so juicy and meaty that it instantly melted in our mouths. And I tell you such was the taste of the momos that we had three plates each. Sikkimese momos are served hot with red chilli dip and soup and Akriti's desire of something hot in that rainy day was fulfilled.
I asked the momowala (Vijay bhaiyya) about the recipe of Sikkimese momo so that I could try my hands at the preparation. He explained to me the process of cooking. So, on my arrival to home I tried preparing Sikkimese momo. And to my happiness, the momo turned out to be extremely tasty and soft exactly as I thought it to be--the Sikkimese momo.
This is how I made Sikkimese momo... You can also try..
Ingredients of Sikkimese momo
Flour and water to make dough.
Yeast or baking soda and Monosodium glutamate can be added to enhance the taste.
For non vegetarian momo minced meat of chicken, pork, goat meat or buffalo meat is required.
For vegetable momo finely chopped cabbage and onions can be used. Cheese momo is also very common in Sikkimese momo.
Vegetables like onion, ginger, garlic, coriander required.
Heat oil in a pan and fry meat and vegetables. Do not let it to be brown.
For the dough mix flour and salt and add a little water at to make a stiff dough.
Divide the dough into small balls and roll into thin circles.
Fill in the ingredients at the centre and fold the edges of the momo. Give a desirable shape to it.
Place the momos in the steamer. Fill the bottom of the steamer with water and cook for 15-20 minutes. The water can be used as soup.
Serve hot with chilli sauce.
Use meat fats to make the momo juicy.
Grease the steamer with a little oil for the momos not to get stuck in the steamer.