A survivor’s guide to Indian cuisine: Momos
Momos are almost like something that you can buy in Lithuania (Virtiniai), but I haven’t seen in Denmark. In here they have them in many places and the variations are not like the ones we have back home.
Depends on how many you have, but the standard portion of 4, 5 or 6 (vegetable) Momos is not very filling. Even if pan/stir-fried with oil and with lots of sauce, it doesn’t add up to much.
I don’t know what flour are people using to make the outer layer of this, but I’m pretty sure it’s the infamous Maida. You can get them steamed, boiled or pan/stir-fried (like in the picture above). In Kolkata, the most popular fillings in Kolkata are chicken and vegetables and in general they run out of the vegetable ones faster.
The nutritional value of the vegetables (or any other filling) will depend on which processing type will you choose, steam being the healthiest of the three and pan/stir-fried, the least healthy. The quality of the tomato sauce depends on how expensive is the place where you’re eating. In an expensive one you should get freshly made tomato sauce, while cheap food courts and street vendors are likely to use just ketchup, which is not that healthy.
The taste depends on the filling you have and the sauce, but this variation of pan-fried vegetable Momos was very tasty. The outer layer (Maida) is just a little hard while the filling is smooth, because of the finely ground vegetables. It is very likely that there were some green chili peppers in mine, because they were very spicy. Either way, it’s likely you’ll want more after you finish your plate and the different variations will tempt you to try them out.
If a steamed, boiled or pan/stir-fried version of Maida doesn’t concern you, then you can give it a try. As for the fillings, I actually miss the simple ones with potato filling, which are sold in Lithuania, but I doubt they have them here.