Simplifying Momos is important for the demystification of this dish. To put it simply, Momos are nothing but steamed stuffed buns or steamed stuffed balls. They can have a stuffing of vegetables or meat and they are served with either or all of these sauces: Soft, sweet and gentle version of chilli sauce; really hot chilli sauce or hot garlic sauce. Some of us find Momos fairly bland by themselves and go to the extent of accusing Momos as cabbage stuffed inside flour and steamed. Though, in the next breath we acknowledge the fact that this dull dish is had with some of the most interesting sauces on our planet.
It is claimed that Momos taste very different when they are had with a stuffing of pork, but this version is the least consumed in India. Most non-vegetarians limit their choices to chicken stuffing only. A few who decide to move beyond chicken stop at goat meat/ mutton. But it’s vegetarian Momos where that Indian touch is most prominent now: Cottage Cheese Momos, Mustard Leaf Momos; Cabbage and Carrot Momos; Button Mushroom Momos and even Channa Daal Momos are getting into active circulation.
Momos are also gaining ground because they are steamed and are considered a healthier option. However, fried Momos, or as they are called fried dumplings are definitely not a healthier option. Another heath issue with Momos, apart from the frying is the addition of MSG (Ajinomoto) to enhance the flavour of momos. MSG can cause various health complications and is best avoided. It is my suggestion that you should enjoy your momos steamed and if you wish to eat something fried, stick to pakoras and samosas, they would work much better. Enjoy!
