can anyone post masan gali style MOMO'S and achar's receipy plus veg momo's also for veggie.

To get as good as Masan galli's momo, I would like to request you to get reciepe when you visit Nepal.

But , just to enjoy the taste of momo, you must ask rahulbhai or dai. or Sailadai' momo. Or I heard Siris is good too.

The best shot is trial and error. As per last post of the home make wrapper gives the best taste, but I could not put the dought equally that made the momo's taste different. So I prefered wanton wrap.

I prefered the meat from chicken legs than the breast. You will feel the different. If you can make kima , that will be better, mix with diced onion, garlic couple cloves, ginger,cherry  little bit lemon, marmasal as you want. Once you know how to make momo, you can make your own receipe as you  want , as I said it is trial and error.

Achar, it is a combination of amilo, piro , have some timmur ( if you have ).  How to warp the momo, do not try to be perfect , make sure it is closed tightly all around, later you will develop to make beautiful size and shepes.

All is trial and error, it is an art . Keep trying and later you will have your own style and must delicious momo. You will not beleive you did it, Next time you will be advising how to make momo. Enjoy your own creation.

 

 

To get as good as Masan galli's momo, I would like to request you to get reciepe when you visit Nepal.

But , just to enjoy the taste of momo, you must ask rahulbhai or dai. or Sailadai' momo. Or I heard Siris is good too.

The best shot is trial and error. As per last post of the home make wrapper gives the best taste, but I could not put the dought equally that made the momo's taste different. So I prefered wanton wrap.

I prefered the meat from chicken legs than the breast. You will feel the different. If you can make kima , that will be better, mix with diced onion, garlic couple cloves, ginger,cherry  little bit lemon, marmasal as you want. Once you know how to make momo, you can make your own receipe as you  want , as I said it is trial and error.

Achar, it is a combination of amilo, piro , have some timmur ( if you have ).  How to warp the momo, do not try to be perfect , make sure it is closed tightly all around, later you will develop to make beautiful size and shepes.

All is trial and error, it is an art . Keep trying and later you will have your own style and must delicious momo. You will not beleive you did it, Next time you will be advising how to make momo. Enjoy your own creation.

 

 

onion should be minced  like chicken and add butter

I can find ground turkey, chicken legs and thighs etc at grocery stores, but not ground chicken. Where do you get the ground chicken from ?

Or do you just grind the chicken at home?

Here is the recepie!-

- chaypi ( if chyapi is not available then use chopped ginger and garlic-do not use paste it destroys the taset)

- half teaspoon pepper

-one spoon ( cinnamon poweder)- I would suggest get cinnamon stick from indian store and make paste at home for better taste.

- Coriander and cumin poweder ( 3-4 spoon)

-salt as per your taste

- finely grounded/chopped cilantro ( pishe ko hariyo dhaniya  10 gm)

- canola oil 3-4 spoon ( tori ko tel best)

AND OF COURSE -NO WRAPPER ( wrapper destroys the good taste, if you cook more than 5 min wrapper goes "pyatta" but for good taste you should cook momo for 13-16 min)

so make " Home made maida wrapper".

if you do as above, you will find taste of local momo. if you are lazy, then u deserve to eat " poko pareko masu in guliyo wrapper" ..forget the real taste of momo.

 

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ask Logan ...... he works as a head momo chef in a dallas nefoli restaurant re .........

U mean Maha Baudha ko jasto. Silabot ko plate ma halera Rs8 ma khako yaad cha