Momo Parade In Dirang
" The World is full of magic things, patiently waiting for our senses to grow sharper."-W.B.Yeats
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| Dirang |
My enjoyable and memorable visit to Thupsung Dhargaye Monastery and interaction with the Buddhist monk, my ride was indescribably exhilarating. I mostly enjoyed the panoramic view of this place. After coming back to my homestay I visited the local Dirang market.
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| Tibetian Veg Momo |
There were different types of delicious food shops, they provide flavorsome Thupcas, delectable meat curries, and a refreshing salad with different types of vegetables.
My eyes stuck into my all-time favorite Momo shop. Momos are popular street foods in Northern India. Momo is also known as Dim Sum and the dumplings made from flour and savory stuffings. The shop followed a beautiful Tibetian momo recipe, I also learned from there and the folding techniques as well.
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| Tibetian Veg Momo |
Today I will share my most lovable Dirang Momo recipe, this awesome taste and lightly spiced and accompanied with a spicy sauce made my day memorable. I loved their serving styles also.
Tibetian Veg Momo:
Let's begin with step 1- First of all, I will make a dough. I took 1 cup of all-purpose flour,1/2 teaspoon salt, and 1 teaspoon of the oil mixed up well with a spoon.
This dough does not make it very soft as then it becomes difficult to shape dumplings. I added some water to it.
I covered the dough with a moist napkin. Let the dough rest for 30 to 40 minutes.
Step 2-Making veggie stuffing-I finely chopped all vegetables like carrots, cabbages, capsicum, and french beans. I added some mushrooms and spring onions.
Heat the oil in a thick bottom frying pan and I added 1/2 teaspoon finely chopped garlic and saute for 2 to 3 seconds on medium-low flame.
I added spring onion and finely chopped all veggies. I stirred and saute for 10 to 15 minutes.
Then I added 1 teaspoon soya sauce,1/2 teaspoon black pepper, and salt as per my taste. After checking the taste I switched off the heat.
The veggie stuffings are ready. Let the stuffing cool completely.
Step 3-Shaping Momos-
I divided the dough into two parts. I made an equal part of the slice. I took each dough ball on the lightly dusted board. Roll each dough ball into a thin circle about 4 to 5 inches.
The edges have to be thin and the center has to be thick.
Then I applied some water with my fingertip to the circumstances.
I placed 2 to 3 teaspoons of vegetable stuffing in the center.
Lift one side of the edge and I started pleating. I began to pleat the momo.
I joined all the pleats in the center. I prepared all the momos this way and kept them covered under a moist napkin until I am ready to steam them.
I greased a streamer pan with the same oil. I arranged them in the pan and keeping space between them.
I can use idli pan to steam. I added 2 cups of water to the pot while steaming.
I covered them and steam them for 5 to 6 minutes. When I touched the momos then the dough should not be sticky. This means the momos are ready to eat.
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| Tibetian Veg Momo |
I served the Tibetian Veg momos with momo chutney, tomato sauce, and red chilly garlic chutney.
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| Tibetian Veg Momo |
I have tried to make this recipe this way. They prepared a very delicious momo.
Making a delicious momo depends on how it is prepared and what ingredients are used. In Dirang they used fresh and good quality products that's why they served good quality momos to me.
Momos, no matter where they come from, the momos always be in my soul food.
In Dirang the culture, natural beauty, the simplicity of the people were surely touched my heart. I mix up with these people and natures.
The memory of my momo experience and as well as travel experience is sure to get etched in my heart for a long time.
Keep in touch with me........................
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