MithoFried Buff Momo
A buff momo that went one step further — steamed, then into hot oil until the wrapper blisters and crackles. Sold at every momo cart in the valley, and the plate people order when they want the skin as much as the filling.
Ingredients
- 2 cups Plain flour
- 400 g Buff mince
- 1 large Onion, very finely chopped
- 1 tbsp Garlic, minced
- 3 tbsp Coriander leaves, chopped
- 500 ml Vegetable oil, for deep frying
- to serve Tomato-sesame achar
- to taste Salt
Steps
- Serves 3. Make and rest the dough, then fill and pleat the momo exactly as for a steamed plate.
- Steam them 10 minutes first. Frying raw momo browns the wrapper long before the filling is safe.
- Let the steamed momo cool and dry on a rack for 10 minutes — wet skins spit in the oil and never crisp.
- Heat the oil to a brisk 180C and fry in small batches, 2-3 minutes, until the skins blister golden.
- Drain on a rack, not paper, so the underside stays crisp.
- Serve at once with achar.
Nutrition
| Per serving (1 plate · 10 deep-fried pieces) | Per 100 g |
|---|---|
| 687 kcal | 218 kcal |
| Protein: 34 g | 10.8 g |
| Carbs: 77.5 g | 24.6 g |
| Fat: 25.8 g | 8.2 g |
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