Introducing the mouthwatering Spicy Jhol Momo recipe. Jhol Momo is a beloved street food in Kathmandu, Nepal. "Jhol" refers to a thin, flavorful soup that brings these momos to life. In Nepal, there are many variations of jhol, from creamy peanut and sesame-based sauces to tangy tomato versions. Personally, I adore the tomato-based jhol that's popular here in the UK restaurants. Our version features steamed momos swimming in a truly authentic spicy tomato sauce that's sure to tickle your taste buds. This Jhol uses a delicious mix of ripe tomatoes, aromatic garlic, nutty sesame seeds, and a hint of fiery chili.
If you want to explore another authentic Jhol momo recipe that is an absolute classic that is found on the streets of kathmandu then you can also try this recipe:
Tips and Pearls in making Jhol Momo
- Soak and Seed the Chilies Properly: When soaking dry red chilies, ensure they are fully rehydrated before removing the seeds. Use gloves or utensils to handle the chilies to avoid skin irritation.
- Balance Spices: Adjust the amount of chili in the jhol momo according to your spice tolerance. If you prefer a milder version, reduce the number of chilies or remove the seeds more thoroughly.
- Cool Ingredients Before Blending: Let the roasted nuts and sautéed tomato mixture cool completely before blending. This prevents the blender from overheating and ensures a smooth, creamy chutney.
- Achieving the Right Consistency: If the momo jhol is too thick, gradually add water until you reach your desired consistency. For a thicker jhol, blend with less water initially and adjust as needed.
How to Store Jhol Momo
Storing Cooked Momos:
Refrigeration: Place the cooked momos in an airtight container, ensuring they are not stacked too tightly to prevent sticking. Store them in the refrigerator for up to 2-3 days.
Freezing: Arrange the cooked momos on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for about 1-2 hours until solid. Once frozen, transfer the momos to a freezer-safe airtight container or a zip-lock bag. Label the container with the date and store them for up to 2 months.
Reheating:
- From the Refrigerator: Steam the refrigerated momos for about 5-7 minutes until heated through.
- From the Freezer: Steam the frozen momos for about 15-20 minutes until they are completely thawed and heated through.
Storing Jhol (Soup):
Refrigeration: Pour the jhol into an airtight container and refrigerate for up to 3-4 days. Before storing, let the jhol cool to room temperature to prevent condensation inside the container.
Freezing: Transfer the cooled momo jhol into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Label the containers with the date. The jhol can be frozen for up to 2 months.
Reheating:
- From the Refrigerator: Pour the refrigerated jhol into a saucepan and heat over medium heat, stirring occasionally until warmed through. You may need to add a little water to adjust the consistency if it has thickened.
- From the Freezer: Thaw the jhol in the refrigerator overnight. Reheat in a saucepan over medium heat, adding water as needed to achieve the desired consistency.
Combining Stored Momos and Jhol:
- When ready to serve, reheat the momos and jhol separately as instructed above. Once both components are hot, arrange the momos in a serving bowl and pour the warmed jhol over them. Garnish as desired and serve immediately.
By following these storage instructions, you can enjoy your Spicy Jhol Momo at a later time while maintaining its delicious flavor and texture.
Ingredients and Recipe
Spicy Tomato Jhol Momo टमाटर अचारको झोल मोमो
Ingredients
Momo
- 24 momos Please scroll to the heading called 'Recipes to make your own Momo dumplings'. You can use these recipe sto make dumplings of your choice- I have separate recipes for different fillings that you can choose from: 1) Chicken Momo 2) Pork Momo 3) Vegetable Momo 4)Buff Momo
Jhol (Sauce)
- 2 tablespoon Peanut de-shelled
- 2 tablespoon Sesame seeds
- 2 Dried red chilli soaked for 5 minutes in warm water to rehydrate then seeds removed
- 4 tablespoon Vegetable oil
- 4 Tomato Medium sized roughly chopped
- 1 Onion medium sized roughly chopped
- 1 teaspoon Cumin powder
- ½ teaspoon Turmeric powder
- 2 teaspoon Ginger paste
- 2 teaspoon Garlic paste
- 2 Red fresh chilli
- 3 tablespoon Lemon juice
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- 1 cup Cold Water
- 4 stalks Fresh coriander
Instructions
Prepare the Momos
- Steaming Fresh Momos: Arrange fresh momos in a preheated steamer that has been oiled. Steam them for about 15 minutes. Ensure the water is already boiling before placing the momos in the steamer. Cover and let them cook.
- Steaming Frozen Momos: Place frozen momos in the steamer that has been oiled, making sure they are spaced out to avoid sticking. Steam for 20-25 minutes until fully cooked and tender. The wrappers should be soft, and the filling thoroughly heated.
- Making Your Own Momos: If you prefer making momos from scratch, follow one of my specific recipes for Chicken Momo, Pork Momo, Vegetable Momo, or Buff Momo. Once you start steaming the momos, proceed to prepare the jhol sauce to ensure everything is ready simultaneously.
Prepare the Red Chilies
- Soak the dry red chilies in warm water for 5 minutes until they are soft and rehydrated.
- Remove the seeds carefully using gloves or utensils, as the chilies and seeds are very spicy and can irritate your skin.
Toast the Nuts and Seeds
- Begin by dry roasting peanuts in a pan over medium heat, stirring continuously until slightly browned, about 2-3 minutes.
- Add sesame seeds to the pan and continue roasting. Keep stirring until the se
- Once toasted, transfer the mixture to another bowl and allow it to cool completely.
Sauté the Aromatics
- Heat the vegetable oil in a pan over medium heat.
- Add the chopped chili, dried red chilli (that have been soaked with seeds removed) and onion to the hot oil. Sauté until the onions are soft and fragrant but not browned, about 2-4 minutes.
- Stir in ginger-garlic paste, cumin powder, and turmeric powder. Mix well and sauté for another 1-2 minutes until aromatic.
- Add chopped tomatoes, salt, and pepper to the pan. Cook until the tomatoes are soft- about 3-4 minutes
- Turn off the heat and transfer the mixture to a bowl. Add 1 cup of cold water to cool it down quickly and stop the cooking process.
Blend the Ingredients
- Once the sesame seeds and peanuts are cool, place them in a blender and grind them to a fine powder. Ensure the mixture is as fine as possible for a smooth jhol.
- Add the cooled tomato-spice mix to the blender with the ground nuts and seeds. Include a generous handful of fresh coriander and a squeeze of fresh lemon juice.
- Blend everything until smooth and creamy. Adjust the consistency by adding more or less water to achieve your preferred thickness.
Assemble and Serve
- Place the steamed momos in a serving bowl. Pour the prepared jhol (soup) over the momos until they are well-coated.
- Finally, garnish with fresh coriander leaves for an extra burst of flavor and color.
- Serve immediately and enjoy!
century-foods says
Thanks for sharing this fantastic recipe. I will try it at home, but I'm unsure I can make it taste good.