Introduction
Chilli momo is a popular street food of the Indian sub-continent and surrounding parts of the Himalayas. It is a savory, spicy admixture of the classical momo, a soft dumpling which has the origin in Tibet. Chilli momo is a fusion between supper soft steamed dumplings and strong flavotes of Indo-Chinese food. The most exciting part of it is the manner in which crispy momos are tossed in a hot flavourful sauce consisting of essential ingredients such as onions and capsicum (shimla mirch). The food is ideal to spice lovers and has gained popularity as a snack in markets, restaurants, and even in the home kitchens.
Origin and Background
Nowadays momos are a type of dumpling, stuffed with vegetables or meat and steamed, but originally were a light, healthy Tibetan/Nepali dish eaten as a snack. As the food travelled to India and specifically places such as Sikkim, Darjeeling and Delhi, it started developing. The local street food vendors and homemakers began to give it new flavors to fit the Indian palate. The invention of chilli momo was one of such twists. Combining Chinese-style cooking techniques and Indian tendency to spice, chilli momo came into existence as the fusion dish when steamed momos are fried and simmered in a spiced sauce of garlic, onion, chillies, soy sauce, and tomato ketchup. Eventually, it has come to be one of the most favorite snacks among students, travelers and lovers of street foods.
Key Ingredients
Chilli momo is prepared in two component parts; the dumpling (momos), and the chilli sauce. The two components combine to make a tasty meal. The sauce is an important component of the composition and its main ingredients are onions and capsicum (shimla mirch). These vegetables put flavor as well as give crunch, color and balance to the spice.
The Dumpling ( Momo ) Preparation
In preparing the dumplings, dough is prepared that is composed of all purpose flour (maida) and water. It is mixed until soft and is rolled into small round wrappers. It is filled either vegetarian or non-vegetarian, respectively. Common ingredients used by vegetarians are finely chopped cabbage, carrots, onion and garlic besides occasionally paneer. In non-vegetarians, minced chicken, pork or mutton is prepared by adding onion, garlic, salt, pepper and soy sauce. The dough is filled and crimped by pleating and folding of edges. The steaming of these momos is performed until cooked. In the case of chilli momo, the steamed momos are first fried-either shallow or deep fried so that they turn golden-brown and hence give a nice crunchiness to the end product.
The place of Onion and Capsicum in Chilli Sauce
The vigilance of this dish is caused by the chilli sauce. The first step is to heat the oil in a pan or wok, and place in it finely chopped ginger and garlic. Then the most important step, add sliced onions and capsicum which are chopped. These vegetables are stir- fried on high flame which makes them still feel a little crunchy but utters their natural sweetness and fragrance. Onion has a little sweetness that lightens the acidic and hot tastes of the sauce as well. Capsicum, also known as shimla mirch brings faintly peppery taste and the delightful green tinge. It is also a nice crunchy food and the nice contrast to the soft momo filling. The two vegetables are not mere Alextras, and they are the main ingredients of the texture, smell and taste of the dish.
The Chilli Sauce Preparation
Sauces are poured on the pan once the onions and capsicum have been slightly cooked. These are preferably salted with soy sauce, sweetened with tomato ketchup and tanginess with red chilli sauce, colour and pungency as well as the addition of a few drops of vinegar towards moderating between the delicacies with acidity. Additionally, to thicken sauce, a slurry of cornflour (cornflour diluted with water) may be added thus, helping the sauce coat over the momos. This combination is then cooked to form a thick, shiny and spicy sauce of intense smells and taste.
Tossing of Momos
When the sauce is cooked, the fried momos are put in the pan. They are tossed and stirred until they become completely covered with the spicy combination of sauce, onion and capsicum. This is stir fried over high heat so that the vegetables do not lose the crunchiness and momos do not lose the crispness. After this, they are taken hot with spring onions or fresh coriander leaves to make it more tastier.
Taste and texture
Chilli momo has a spicy, bold and slightly sweet taste to it. Outside of the momo gets crispy, when fried, and inside soft, juicy, and yummy. The sauce adds some spice, sweetness and tartness. The most outstanding thing is the feel of the onion and capsicum. They add some crunch to each bite and balance spice, making the dish more pleasant and fulfilling. All of the things put together form a delicious feast with a crunchy, juice and character.
Popular Variations
There are numerous exquisite variants of chilli momo. Others like it dry whereby the sauce coats momos slightly. Others prefer a gravy type which has the added sauce which may be consumed with either rice or noodles. There is also Non meat – paneer chilli momo and even creamy-nutty momos with cheese. The grilled tandoori chilli momos are a good addition with a smoky taste; and they are tossed to the sauce. In each variant, onion and capsicum are a fixed ingredient in the dish and they make the dish fresh and crunchy.
Nutrition and Health
Although chilli momo is delicious and satisfying, it cannot be called the healthiest meal when being cooked with excess of oil or fried in too deep oil. The sauces and condiments applied may be salty and sweet. Nonetheless, the healthier versions could be cooked at home by steaming rather than frying them, the composition of the dough could be analyzed to reflect the use of whole wheat flour and more vegetables could be added such as onion, capsicum to produce more nutrition and fiber. Such minor alterations will help to make chilli momo healthier and less guilt-inducing.