Category Archives: India

Joyti’s momo recipe with Tibetan sepen chilli sauce

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Joyti and Binod

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Pupils at Sacred Heart School

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Chicken momos

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Home-made chilli sauce

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Curry-themed birthday goodies courtesy of lovely friends – looking foward to experimenting with them

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Momo delights

Curryclub took a walk down memory lane this weekend with a tasty guest recipe from my friend Joyti, who hosted me at her family home for 3 months when I was teaching at Sacred Heart School near Darjeeling, in India,. All of her home cooking was delicious, but her family-recipe momos (which I’ve since found out are Tibetan, not Nepalese) were always a  particular treat; so much so that my friend Alex and I used to compete to see who could eat the most.
Joyti kindly sent me her recipe last week and I also found this website with plenty of momo tips:
http://www.yowangdu.com/tibetan-food/momos.html. I also found a great online recipe (http://roshellechefaldente.blogspot.co.uk/2012/06/delightful-momos-with-hot-sepen.html) for the distinctive sepen chilli sauce that usually accompanies momos and whipped a batch up with four small, smoked chillis and one big fresh red one, which was deep and rich, rather than mouth-scorchingly hot.
It was great fun crimping the momos up like tiny Cornish pasties and they were seriously delicious for such a simple recipe – the pleasure of biting into the juicy, gingery middles is hard to beat. They didn’t work very well as leftovers unfortunately  so I’d recommend cooking and eating them fresh.
Joyti’s momo recipe for 4 people
  1. 500g  minced meat (chicken or any other meat).
  2. 250g onions(finely chopped).
  3. ginger grated- medium piece.
  4. salt to taste.
  5. Put all the ingrediants together and mix.
Dough
  1. 500g plain flour- knead the flour with enough water to make the dough elastic.
  2. Roll out small rounds of the dough and fill with 1–2 tsp of mixture, and pinch closed.
  3. Grease steamer lightly and steam momos  for roughly 20 minutes.
Marks: 9/10
Curryclub is on holiday for the next couple of weeks (in Scotland and in Wales); in the meantime, here’s a fascinating article on how chillis became “cool”: