Jhol Momo Recipe | Jhol Achaar | How To Make Jhol Momo At Home | Chef Varun - video Dailymotion

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Discover the delicious flavors of Nepali Jhol Momos! learn how to make this popular recipe from Chef Varun only on Get Curried which is served in a savory, spicy broth. Perfect for any occasion, these Momos are sure to impress your taste buds. Watch now and bring a taste of Nepal to your kitchen!   Jhol Momos are a popular Nepali dish featuring steamed dumplings served in a flavorful, spicy broth. These momos are filled with delicious ingredients and are known for their juicy texture and rich taste. The "Jhol" or broth enhances the momos with a tangy, spicy kick, making it a comforting and satisfying meal.  Ingredients -  2 tbsp - Soybeans 2 tbsp - Peanuts 2-3 - Dried Red Chillies 1 tsp - White Sesame Seeds 1 tbsp - Coriander Seeds 6-8 - Teppal Spice 2 - Onions 1-inch - Ginger 2-3 - Green Chillies 10-12 - Garlic Cloves (peeled) 2 - Tomatoes 1 tsp - Oil 1 tsp - Cumin Seeds ½ tsp - Red Chilli Powder ½ tsp - Hog Plum Powder 10-12 - Readymade Momos Water (as required) Salt (as per taste)

Transcript

00:00Hello, you lovely people, this is me, the Bombay Chef Varun Inamdar.

00:02And today, I'm going to show you a very unique recipe of making Momos.

00:06I'm going to show you a local Nepalese dish called Jhol Momos or Curry Momos.

00:11Well, as interesting as this recipe is,

00:14I'm of course going to make it extra exciting with Thin Kitchen.

00:18A top-notch international kitchenware.

00:20As my cooking companion.

00:21Let's begin Jhol Momo.

00:31Let's begin with the prep for the Jhol.

00:33In this case, the Jhol Curry or the Jhol Achar as technically, traditionally they call it.

00:37We're going to broil a couple of ingredients before we get into the real Jhol.

00:41And to begin with, I'm going to use a Soya Bean.

00:44Now, this is not Soya Chunk or Soya Granule.

00:46These are Soya Beans.

00:47Let's begin.

00:55Let's move on to the next and that is Groundnut or Peanut.

01:01Once the skin of the Soya and the Peanuts kind of rupture,

01:04let's add in Dried Red Chillies.

01:06White Sesame Seeds.

01:08Moving on to Coriander Seeds.

01:11And finally, a very unique spice called Tepal.

01:15Tepal spice regionally is also known as Tirpal.

01:19Now, there's a difference between Trifala and Tripal.

01:22Trifala is made of Amla, Bibitaki and Haritaki,

01:25which are three different fruits that combine to form Trifala.

01:29In this case, this is the Tepal spice or the Tirpal,

01:32which is found in the Maharashtrian Goan cuisine,

01:34primarily, predominantly in India.

01:38Our dry ingredients are wonderfully fragrant.

01:41Time to transfer this in a bowl.

01:43Now, in this case, I'm going to use Joseph Joseph Nest Prep Bowl Set.

01:48It has an innovative design with 18x8 Stainless Steel,

01:51that doesn't leave any stain or odour.

01:53Also, another best part about this is,

01:56the bowls nest inside each other for space saving storage.

02:07Allow this to cool down completely.

02:09Let's next move on to our wet ingredients,

02:11which are Onions, Tomatoes, Green Chillies, Ginger and Garlic.

02:14And since these are different vegetables,

02:16this would be perfect.

02:18And this is my Xylus 4-in-1 Chopping Board.

02:21As you can see, it has four surfaces,

02:24which give flexibility without contaminating anything.

02:26It has an integrated juice channel,

02:28which retains liquids to keep your work surface clean and tidy.

02:34Let's begin with slicing Onions.

02:42Let's move on to Ginger.

02:44Green Chillies.

02:51And now, some Peeled Garlic.

02:54Everything in this case is roughly cut.

02:57Because all of this would get sautéed and ground into a fine paste.

03:09Our wet ingredients are cut, chopped and ready.

03:11Let's now move on to sautéing all of this,

03:13for which I'm using my Xylus Ultimate Pro Sauté Pan with lid and spout.

03:20One of the best things about this pan is that it is non-sticky,

03:23and it reduces the need for oil or butter, just as we need.

03:27It is one of the most reliable pans which has first-class heat distribution,

03:31which ensures best results when you're cooking.

03:34Let's turn the flame on.

03:36And add in a touch of Oil.

03:42Let's begin with Cumin Seeds in Hot Oil.

03:47Once the Cumin Seeds crackle, let's push in,

03:51Onions, Ginger, Green Chillies and Garlic.

04:06Let's add in the Tomatoes.

04:12Just a touch of Red Chilli Powder.

04:15And along with this, Hog Plum Powder.

04:17Now Hog Plum basically is a fruit, which is called Hog Plum of course,

04:22in different languages, it's known differently.

04:25Hog Plum is also known as Sorel or Ambadi or Red Bhindi,

04:29to make things just easier.

04:30Now this adds in that wonderful layer of course of tartiness to this recipe,

04:34and also brings in that earthiness.

04:36Let's stir this well.

04:38And in case you cannot lay your hands on Hog Plum,

04:40by all means use Raw Mango Powder, also known as Amchur.

04:44With this off goes the flame, and this gets transferred in our bowl.

04:53Allow these to cool down completely, and grind this into a fine paste.

04:57Our paste for the Jhol is done and ready, nice and smooth.

05:00Let's keep this aside, and quickly pan fry the Momos.

05:07A touch of regular Vegetable Oil.

05:11Let's place in the Momos of our choice.

05:14The whole idea is to steam these, as well as pan fry at the same time.

05:19Well I have used Momos which are ready made,

05:21you can by all means go all out and make Momos of your choice.

05:25Let's cover this, and allow this to cook on medium flame,

05:29for at least 6 to 7 minutes, let's wait and watch.

05:35It's been 6 minutes, let's quickly check on our Momos.

05:39These are beautifully steamed, and at the same time,

05:42if you check the bottom, they are wonderfully caramelised.

05:46Let's drop this in, and remove these for now.

05:54Our pan fried Momos are done and ready,

05:56let's draw these aside, and add in our curry paste.

05:59But before that, one very important thing,

06:01this pan has an aluminium crystal coating,

06:04which makes it tougher than two layered pans, isn't that interesting.

06:09Let's draw the paste in.

06:14Let's top this up with water.

06:19Finally, Salt.

06:21Let's whack the flame on a complete high,

06:23allow the Jhol Achar to cook for at least 7 to 8 minutes on high flame.

06:33With this, our Jhol Achar is also done and ready.

06:35Now, what you can do is, you can take these Momos,

06:39and plunge it into this and serve it,

06:41or you can keep this in a bowl, a deeper bowl, a deeper plate,

06:44and pour it literally like a soup.

06:46That's where the name comes in, Jhol Achar.

06:48With this, our Jhol Momo is done and ready.

06:51Serve this to your family and friends,

06:53and enjoy this exquisite taste of Nepalese tradition.

06:56Elevate your kitchen game with their top notch international kitchenware,

07:00available on thinkitchen.in.

07:02Do check out the link given in the description box below.

07:05This is all from me, bye for now.

Jhol Momo Recipe | Jhol Achaar | How To Make Jhol Momo At Home | Chef Varun

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