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The intriguing tale of Momos immigration to India

Momo

The intriguing tale of Momos immigration to India

Table of content:

1.Introduction

2.The Seven Sisters of India

3.Street Food

4.Origin of Momos

5.Momos coming to India

6.Momos popularity in India

7.Making the dough

8.Making the filling

  • Veg momo filling
  • Non veg filling

9.Assembling the Momo

10.Cooking and serving the Momos

11.The Corriander Leaf

Introduction

Whenever a person calls out India, what does it remind you of? Does it remind you of the many tasty cuisines that India possesses or the many historical places, temples and beautiful scenic locations that India has to offer. For an Indian, the word India brings out a lot of emotions. From supporting India’s cricket matches screaming at every six, to being ready to risk their own life for protecting the country, India is truly an incredible country.

Did you know that India is the 2nd largest country in the world. The current population of India is approximately 1.3 billion while China takes the first spot for having a population of 1.4 billion. With such a massive population you will find people from all walks of life, from all religions, from different traditions and cultures living together comfortably like a big family in India and proudly identifying themselves as an Indian. But the thing that makes India truly special is the Unity among the people living in India. India is made up of (28)states and (8) union territories and has over hundreds of different nationalities and cultures which come together and make India complete and special.

The Seven Sisters of India

Have you ever heard about the seven sisters in the north east of India? One of India’s most famous cuisines hails from North india. But when we say North India most people think about states like Punjab, Delhi, Himachal Pradesh etc,  which are indeed a part of North India but there is more to it. In the north east region of India are 7 states. They are Arunachal Pradesh, Meghalaya, Mizoram, Manipur, Nagaland, Assam and Tripura. Due to the interdependence of these states on each other and because of their geographical features, they have been given the nickname “the seven sisters”.

All of these regions have scenic beauty that would take your breath away. They are rich in flora and fauna and a prime tourist spot. These states have over 220 tribal states and an equivalent number of dialects. The North East Indian cuisine is something which is not spoken about often.The seven sisters too, have their own special delicious cuisine! Like Arunachal Pradesh has its speciality Apong with bamboo shoots and Nagaland has smoked stew pork.

These states also contribute to the Indian cuisine making it richer and adding more diversity to the Indian cuisine. So, if you ever visit the seven sisters make sure to try their tasty traditional speciality. 

Street Food

India has always had a rich cuisine and a deep history about the ingredients used, other factors which have a key role in making the cuisine one of the tastiest cuisines we know today. If you want to try out the amazing dishes of India you can visit The Corriander Leaf to have a scrumptious lunch or dinner accompanied by a beautiful ambience.

However, aside from these traditional Indian dishes, India enjoys a lot of dishes from other countries with sometimes adding a dash of Indianness. It’s very common to find street food vendors here in India with a crowd around them awaiting their turn especially in places like Delhi, Mumbai, Haryana, Chennai etc. You can find the Indian style pizza which is made a little differently and might scare the Italians but the Indians relish it. Just like the saying goes “When in Rome do as the Romans do”. Other street food specialities that India has is Pani puri, different types of sandwiches, sev puri and many more. 

But, there’s this special dish not originally from India but has been accepted with open arms. This dish is so popular in all the states of India, especially in the northern side. All the states have made their own versions of the dish. Can you guess this popular snack and favorite street food of India?

Origin of Momos

If you guessed Momos, you’d be absolutely correct. Momo is a dumpling which has fillings of vegetables or meat inside. There are two theories of the origin of Momo. One theory states that Momo originated in Nepal. The other theory says Momos have originated in Tibet. There is no way of knowing a hundred percent of which is true, so we will tell you both theories. According to one theory, Momo is said to have originated in Nepal in the fourteenth century. It was sold as a Newari food in the valley of Kathmandu. 

According to the second theory, Momo is a Tibetan food and originated in Tibet. The word Momo is derived from a Tibetan word “mog mog”. There are also some coincidences due to which it is possible that Momos originated in Tibet.

But irrespective of whether Momos originated in Nepal or in Tibet there is no denying the fact that momos are absolutely delicious. They have many different fillings like vegetables, meat and also seafood. It also depends on which region you are as momo fillings differ from region to region. Each place has their own special momo recipe.Momos originated in the 14th century and from there has been evolving at every geographical location it reached.

Momos coming to India

Momos came to India in 1960. This was also the year when Tibetans had entered India. Do you know the Indian states famous for Momos? They are Ladakh, Darjeeling, Sikkim, Dharamshala and Delhi. Coincidentally, these are the same locations where the Tibetans had settled. But there is another theory.  According to this theory, the Momos were bought by Newar merchants of Kathmandu who brought the recipe from Tibet to India. This was during their travels on the silk routes. These theories clash with each other hence why people argue about momo’s origins. But, like we said before, irrespective of the origins our focus is the deliciousness of momos.

Once introduced in India Momo’s popularity rose and the recipe reached the various states of India. When momos reached different states of India, India had to add its own desi touch to the dish. So, now you will find momo which will fit your Indian taste buds. Such as Momo with spicy chicken filling, Momo with paneer, Momo with seafood and much more. Momo is now an integral part of the street fast food of India and is beloved by all the people.

Momos popularity in India

Momo is essentially dough which is steamed and has savory filling (veggies or meat) and is served with a chili dip. Momos were delicious on their own but due to changing the filling of the momos according to the taste of the people helped it gain more popularity. There are various different variations of momos available in different states of India. It is considered as a delicacy in the states of Bhutan, Nepal, Sikkim, North Bengal as well as Assam. The dumpling available in Sikkim is a close cousin to the Tibetan momo. 

Momo is a favorite because of its amazing flavor, being very pocket friendly and accessible. It is a preferred food for many. Nowadays, many restaurants have started including momos in their menus. However, they can be quite pricey. Instead choose to eat at a local restaurant/ from a street food vendor. The price would be cheaper but the taste better. But there is a way better option too. It is a little more work than just ordering momos, that is: making it yourself. You can select the ingredients that go in the momo, plus all the hard work will make the momos taste even better. So let’s start with the dough.

Making the dough

We start with taking a big bowl. To this bowl, we put 2 cups of all purpose flour, ½ spoon of salt and ½ spoon of oil in a bowl. Mix these ingredients. (You can change the quantity of these ingredients according to your preference). Now, we add water (around 4-5 tablespoons) and start kneading. The dough should be firm and not soft. If the dough is too soft, shaping it will get difficult. Once the dough is ready, place a damp cloth over the dough and leave it covered for around 30 minutes. 

Making the filling

Now there are two types of filling either veg or non-veg, or you can mix both the veg and non-veg filling.

 

Veg momo filling 

Finely chop the following vegetables: cabbage, carrots and french beans. You can add or remove any one according to preference. You can add capsicum, mushrooms and spring onions too. Take a pan, turn on the heat and place it on the stove. Then add oil and chopped onions and saute it for a few seconds. Add 2 finely chopped onions to the pan and saute for about 30 seconds. Now add all the other chopped vegetables and stir fry this. After stir frying the vegetables for around three minutes add 1 teaspoon of soy sauce along with some pepper and salt. Mix this well and add some spring onions if needed. And done!

 

Non veg momo filling

For the non veg recipe we are using chicken but you can use whichever meat is preferred. First rinse the chicken and the vegetables. Then we start with finely chopping the onions and some green chillies. You can stir fry them or cook it along with the chicken. Now take a vessel ( pan or pressure cooker) and boil the chicken in it with salt and pepper. After boiling the chicken, take it out and shred it. Before shredding if you would like a little more flavor you can add minced ginger about 1 teaspoon, chili and garlic paste and then shred the chicken. 

Assembling the Momo

We now have prepared the dough and the filling of the momo. Now, it’s time to assemble the momos. Make small balls of the dough, flatten them using a rolling pin.Make a square shape using the rolling pin. Make sure the center of the dough is thick and the edges of the dough thin. Add the vegetable filling or the non veg filling in the middle of the dough and bring the edges together and seal the momo together. Follow these steps again till the dough and filling is over and the momos are ready.

Cooking and serving the Momos

For cooking the Momos, put them in a steamer. Steam the momos for 20 mins. After steaming the momos it should become tender and soft. Alternatively, you can also deep fry these momos if you prefer them that way or don’t have a steamer. If you want to save some momos for later, don’t cook those. Put the uncooked momos in a ziplock bag and freeze it. The momos can be stored for upto a month. You will just have to boil the momos for 5 mins and it will be ready to eat.

Serve the Momos hot along with chutney or chili dip. To make the popular momo chutney, boil about three cups of water. Then add 3 red chillies and 3 tomatoes in it. Boil this for about 10 minutes. After 10 minutes, you will notice the tomatoes have shrunk and started peeling. Take out the tomatoes and peel the outer layer. Add it to the blender with the chillies, 1 teaspoon of garlic, pepper, salt and sugar (according to liking).

Add a little water and blend this together. And done. Many people also prefer to eat Momos with schezwan sauce too. Enjoy!

The Corriander Leaf

Having a craving for delicious Indian food but don’t know where to go? For tasty Indian food made with quality ingredients, a magical atmosphere and also a pocket friendly experience visit The Corriander Leaf. We firmly believe that the way to a customer’s heart is through the stomach hence, the amazing quality food but also through the soul. This is why we give high emphasis to quality services and offer only the best.

We offer dine in, catering services and event planning too! We put our soul in each and every service we offer irrespective of the size of the service. So, we extend this open invitation to you to come and dine with us and become a part of this beautiful family.



Corriander Leaf is established in 2011 in Yangon, Myanmar. Ever since, Corriander Leaf has blossomed into an one-expanding paradise for all your favorite delicacies and drink. The Corriander Leaf has now 1 Banquet hall,2 Indian family Dining Restaurants (Corriander Leaf).

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