Tandoori momo is a signature Nepalese dish. It's a half fried and half steamed momo, typically elongated in form. The filling may be both greens or meat. They can be served with sauces to convey its tangy pot-sticker flavour.
In conventional Nepalese cooking, Tandoori momo are crammed with pork or buff meat. The filling can also be extra gingery than others, as ginger, offsets the style of meat very effectively. Nevertheless, in The Momo King, we select to serve a barely modified model that may be loved by everybody.
Historically, Tandoori momo include soup. The frying leaves the dough outdoors barely charred and crispy, which supplies Tandoori momo an thrilling texture. Whereas the at intervals filling retains its succulence, the outer lining attains a significantly fresh flavour that intensifies the design.
AuthorRecipeRasoi
1. Take momos and deep fry frivolously. Drain and put aside.
2. Take all different substances besides oil, chat masala and onions. Combine effectively.
3. Add momos and blend effectively.
4. Heat oil in a pan, pan fry the momos until it's golden brown.
5. Serve with a spreading chat masala and onions over it.
6. Serve it hot.
Ingredients
Directions
1. Take momos and deep fry frivolously. Drain and put aside.
2. Take all different substances besides oil, chat masala and onions. Combine effectively.
3. Add momos and blend effectively.
4. Heat oil in a pan, pan fry the momos until it's golden brown.
5. Serve with a spreading chat masala and onions over it.
6. Serve it hot.