Some cravings call for more than just momos. They call for a bowl of something warm, comforting and full of flavour. 🥟✨
These Jhol Momos take the familiar comfort of soft, steamed momos and immerse them in a rich, velvety broth that is nutty, gently spiced and wonderfully warming.
The flavourful jhol, a little drizzle of chilli oil and those delicate momos come together to create the kind of dish you want to savour slowly, one comforting spoonful at a time.
Perfect for rainy evenings, cooler days or simply those moments when an ordinary plate of momos will not quite satisfy the craving.
| Course | Snacks |
| Servings | 4 persons |
Ingredients for Jhol Momos(1 cup=200 ml, 1 tbsp=15 ml) |
|
| ¼ cup | Cup peanuts |
| 1 tsbp | White sesame seeds |
| 1Â tsp | Cumin seeds |
| 3 – 4 | Dried red chillies, adjusted to taste |
| 1 | Medium onion, roughly chopped |
| 5 – 6 | Garlic cloves |
| 3 | Medium tomatoes, roughly chopped |
| 1 inch piece | Ginger |
| 1½ tbsp | Oil |
| ¼ tsp | Turmeric powder |
| ½ to 1 tsp | Kashmiri red chilli powder |
| Salt to taste | |
| 1½ to 2 | Cups water as required |
| ½ tsbp | Lemon juice |
| Fresh coriander, for garnishing | |
| Chilli oil or chilli crisp | |
Instructions for Jhol Momos |
|
| 1. | Heat a dry pan. Add the peanuts, sesame seeds and cumin seeds, then roast over medium low heat until fragrant and lightly golden. Remove and keep aside. |
| 2. | Add 1 tbsp oil to the same pan. Add the onion, garlic and ginger, then sauté for 2 to 3 minutes. |
| 3. | Add the tomatoes, dried red chillies, turmeric powder, Kashmiri red chilli powder and a little salt. Cook for 7 to 8 minutes, until the tomatoes become soft and jammy. |
| 4. | Allow the mixture to cool slightly. Add the roasted peanuts, sesame seeds and cumin, then blend with ¾ to 1 cup water until completely smooth. |
| 5. | Heat the remaining oil in the pan and pour in the blended mixture. Add another ½ to 1 cup water, depending on how thin you prefer the jhol. |
| 6. | Simmer for 6 to 8 minutes, stirring occasionally. The consistency should be silky and pourable, not thick like a curry. Finish with lemon juice and adjust the salt. |
| 7. | Steam the Prasuma Momos according to the packet instructions. Place 5 to 6 momos in each shallow bowl and pour plenty of hot jhol around and partly over them. |
| 8. | Garnish with fresh coriander and finish with a little chilli oil or chilli crisp, if you like. |
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