Top News

Momos, decorated in a stylish plate in a street on the roadside or a stylish plate in a restaurant … This spicy dish has become a favorite of every street-nuclear today. In a few years, it has become a very popular fast food. Do you know that this delicious snack which people often consider unhealthy, is actually a traditional dish of Tibet which is quite healthy in its original form.

The ‘desi version’ of Momos has been prepared here, it is far from Tibetan simplicity. Momos, originally light, steamed and digestible, has been made so much ‘junk food’ in the Indian market that it is starting to directly challenge health in the name of taste. We often have a lot of processed cheese in momos. Tibetan steam momos are wrapped in India in India and put into Tandoori oven or are being fried in oil. In this way we have destroyed its original form. Let’s know what the real story of Momos is and how it can actually be beneficial for health.

Momos roots: from Tibet to Nepal

Momos originated in Tibet. According to an estimate, it has been eaten there since the 14th century. This Tibetan cuisine later became popular in Nepal, Bhutan and North-Eastern states of India such as Sikkim, Arunachal Pradesh and Darjeeling. The word “Momo” in Tibetan language means “consonant in steam”. It is a kind of dumping that has been part of festivals and family celebrations in Tibetan and Nepali culture.

The credit for bringing Momos from Tibet to Nepal goes to Newar traders who took it to India and other neighboring countries through ancient trade routes. Today this dish is so popular that it is combined with dumplings such as Mandu, Korea, Gyoza of Japan and Jiaozi of China. But the desi taste of momos makes it the most special!

Original Tibetan Momos: Health with taste

Tibetan Momos is famous for its simplicity and freshness. The process of making them is very simple but full of taste. Also, they are very healthy due to their material and how to make. Come, let us know how momos are basically made:

Material:

Flour: Wheat flour or maida, kneaded with water.
Filling: Traditionally Yak’s minced (now usually chicken, pork, mutton or vegetables such as cabbage, carrots and green onions).
Spices: salt, pepper, ginger, garlic and sometimes local herbs.
Chutney: In Tibetan style pungent tomato-chilli sauce, called “sepane”.

Method:

Preparing flour: Soft dough is made by kneading wheat flour with water. Small shells are cut by rolling it thin.
Preparation of filling: minced or finely chopped vegetables are mixed with ginger, garlic, salt and pepper. Tibetan Momos does not use much oil or heavy spices.
Momos making: Flour shells are filled with filling and folded in a moon -like shape.
Cooking: Momos is cooked in steam in bamboo steamer, making it light and nutritious. In some places, they are also made by frying them or boiling them in water.
Along with this, chutney or sauce is made according to local taste, which contains healthy vegetables and spices.

Momos: harmful to health or healthy

Momos in India are often considered unhealthy snacks, as the roads sold on the road are used in maida, more oil, lots of processes and Ajinomoto. But the original Tibetan Momos can be beneficial in many ways for health. The use of oil in momos cooked in steam is negligible, making it a low calorie dish. Vegetable momos contain nutrients rich in nutrients such as cabbage, carrots, spinach and mushrooms, which provide fiber, vitamins and minerals. Momos made from chicken or yakas are rich in protein, which is essential for muscles and energy. Tibetan momos uses light spices and fresh herbs, which are good for digestion. If you like Momos, it would be better to make it properly at home instead of eating outside.