Nepal
Kothey momo
Half moons with one crisp side, because life needs a little contrast.
85 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original438kcal
21 gprotein
3 gfibre
85minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the maida, a pinch of salt and the oil. Add water a little at a time and knead 6 minutes into a firm, smooth dough. Cover and rest 30 minutes.
- 2Mix the mutton, onion, ginger, garlic, coriander, chilli, timur, cumin, turmeric, 1/2 tsp salt and 2 tbsp water until sticky.
- 3Roll 26 circles of 8 cm. Fill each, fold into a half moon and pleat along one side so the momo curves like a crescent.
- 4Heat 1 tbsp oil in a wide pan with a lid on medium. Set the momos flat side down and fry 2 minutes.
- 5Add 1/2 cup water, cover and steam 9 minutes until the water is gone. Cut one open to check the mutton is cooked through with no pink.
- 6Drizzle the remaining oil around and fry 2 minutes more until the bases are deep golden.
Serve it like this
Serve crisp side up on a long plate with tomato chutney alongside.
