What is Momo?
I don’t have to mention what is Momo right?
Literally, everyone knows what is Momo, how it looks, and how it tastes. But least people know the Potato Cheese Momos Recipe.
As a result, there are varieties of momos available everywhere.
But in this article, we’re going to learn the recipe for Potato Cheese Momos or Kewa Momos in a quick, easy, and authentic style.
In Bhutan, Momo is like traditional cuisine because I can still remember when I was a kid my father used to make Momos for us, especially during one of the most important festivals called “Dangpa Losar” which means our new year according to the Bhutanese Calendar.
Technically, Momo was there a long time ago but not as popular as today because Momo work is still considered one of the toughest kitchen works and most time-consuming work.
For instance, it takes literally 1 hour minimum to cook momos if you have a helping hand and have to cook for fewer heads.
Whereas if you are alone and have to cook for the whole family let’s say 5-6 heads it will take 2 hours.
It takes 20-30 mins to mold dough, then another 30-40 mins to chop onions, cabbage, boiling potatoes, meats, and other vegetables for filling.
Potato Cheese Momos Recipe Video
Another 30-40 mins for making roti then filling it and making shapes and finally another 20-30 mins for cooking them.
Damn hell, lots of work and energy that’s why it’s tasty and everyone genuinely loves momos. I guess haha.
So, people boil momos directly in the boiling water in the pot and use glass bottles to roll the dough which is quite challenging work.
If you want to know the recipe on how to make Ezay Chutney, check out this video on our YouTube Channel.
Nowadays with the development of new technologies momo making work is made so easy and now is available everywhere it’s even available as street food.
Moreover, there are a variety of momos in the market as per my knowledge, veg, non-veg, cheese, corn, paneer and potato momos.
For instance, veg momo is made up of vegetables like cabbage, carrot, onions, and potato mixed filling and non-veg momos are made of fresh meat like beef or chicken filling, etc.
Don’t forget to try Bhutanese momos whenever you visit Bhutan.
Some momos are even served with soups which makes momos more special.
My today’s recipe is how to make Cheese and potato Momos which are not well known to most people.
Not to mention, it’s my personal favorite Momos. You should also try once if you haven’t yet. I guarantee you; that you will thank me later.
We have videos on YouTube as well.
Let’s get started with the recipe of Potato Cheese Momos,
Potato Cheese Momos Recipe
- Serving: 4 serves
- Preparation time: 1 hour
- Cooking time: 30 mins
Ingredients:
- 1/2 kg All-purpose flour ( maida)
- 1 kg Potato
- 2-3 heads of Garlic
- 1/2 kg Onion
- Amul butter
- Cooking Oil
- Salt
- Water
The procedure of Potato Cheese Momos Recipe:
Knead the dough
Always make sure to knead the dough first whatever you make and let the dough rest for 1-2 hours in room temperature or one night in a refrigerator to make the dough perfect.
Make sure to keep the dough a little hard if the weather is hot, as the hot weather makes the dough soft later.
But if the weather is cold make sure to keep the dough soft as the cold weather hardens the dough quickly and makes your work harder while rolling the momo wrappers.
Once the dough is ready cover the dough with an airtight container or a plastic wrapper and keep it aside. Meanwhile,
Boil the potatoes
In this step firstly boil the potatoes it doesn’t matter whether it is small, medium, or big in size.
Technically small potatoes cook fast compared to the big ones so you can cut the big potatoes from the middle and boil them.
So, you can use a skillet or pressure cooker to boil the potatoes. I would suggest a pressure cooker as it saves a lot of time and energy.
By 5-6 vessels of a pressure cooker, your potato should be cooked or boiled.
Chop the onions
Also, when the potatoes are kept cooking let’s do other side work which is one of the hardest works I feel.
I really hate the chopping part of the onions this is because firstly it is slippery and difficult to cut or handle it. Sometimes I even end up cutting my fingers. Be careful if you are not that experienced.
Secondly, I hate the fact that while cutting onions, onions release the sulfoxide creating a gas.
This gas directly affects our eyes causing tears to run over the beautiful cheeks. How sad right?
To overcome this problem, let me give you my all-time secret; wash the onions thoroughly under the cold running water immediately after removing the outermost layer of the onion and cutting it from the middle. It really helps you to get rid of the tears.
Another problem-solver is getting yourself one food processor. I personally think food processors are made for chopping onions. It makes work a lot easier.
I bought this food processor last time from Amazon and it really saves my time.
Peel off the garlic
I know that sometimes peeling the cloves of garlic can be boring and time-consuming work.
Here are my tips and tricks for you to peel off the garlic so easily and quickly.
Cut the garlic cloves from the middle part and put them into a container containing cold water.
Soak it well and remove the covers either with the knife or free hands.
In this case, soaking it in cold water helps to avoid the stickiness of the garlic making it easy to work easy.
Once peeled off well, chop it using a grinder or with the help of a knife and chopping board.
Peel off the potatoes
Once the potatoes are cooked thoroughly, remove the pressures from the cooker and soak it in the cold water to remove the heat Plus it helps to remove the covers more conveniently.
Once the covers are removed, smash it with the potato masher.
If you don’t have one you can also smash it with a spoon or spatula or a steel glass.
Heat the cooking oil
Take a pan and heat the amount of cooking oil you want. Meanwhile, let’s put the ingredients in a container one by one.
Smashed potatoes, chopped onions, garlic, grated cheese, salt.
By now our oil must be heated well, add an amount of salted butter( Amul Butter) and let it melt in heated oil.
As soon as the butter is melted, put it in the ingredients and mix thoroughly.
In like manner, if you have enough time let the mixture set in the refrigerator for 30-60 mins to cool down.
So that later you can proceed with the process comfortably.
Rolling the dough
Once the filling is ready, roll the dough into a larger circular thin sheet of about 1cm thickness of roti.
Make sure to keep the roti neither too thin nor thick. Over thickness of the roti will affect the taste of the momos as well and it will take time to cook.
Over thin roti will turn very soft while streaming and get teared up easily and as a result, it can’t hold its fillings. Which will make your momos shapeless.
After making a preferable roti take a steel glass or roti cuter size depending upon how big or small momo you want to make.
I personally find a steel glass having a 10 cm diameter is the best to choose as it makes momos neither too big nor small.
Now keep the cutter or steel glass over the roti and cut how much you can cut out of it.
Making shapes
Both the filling and wrappers are ready, Take a spoon put the filling in a wrapper, and wrap it in the way you want the shape.
There a various styles of wrapping the momos.
Also, I have a simple and beautiful way of shaping the momos in my YouTube video on potato momos, you can check it out.
Apply oil
Once the wrapping is done, take a momo steamer and apply oil over it before keeping the momos.
This is because oil helps to get rid of sticking the momos at the streamer and it’s easy to transfer from the steamer to another pot after steaming the momos.
After applying oil over the steamer, keep the momos one after another keeping the little space between them.
Keep on steaming
Furthermore, now keep the momos for steaming for 15-20 mins under medium flame.
If you steam under a low flame it will take a lot of time and on the other side if you steam under a higher flame your momos will not cook inside part whereas the cover or roti part will get overcooked.
So medium flame is the best for the perfect cooked momos.
Now enjoy the delicious momos with your favorite spicy chutney!
In addition, I have videos on how to make momo chutney as well on my YouTube channel, don’t forget to check it out. And please like and share the article to support me.
Potato Cheese Momos Recipe | Authentic Style
Thinking about how to make Momos at home? Check out this article to learn the step by step on making Potato Cheese Momos Recipe at home with the video.
Course: Side Dish, Snacks, Soup
Cuisine: Bhutanese, Tibetan
Servings: 4
Ingredients
- 1/2 kg All-purpose flour (maida)
- 1 kg Potato
- 2-3 heads of Garlic
- 1/2 kg Onion
- 1 packet Amul butter
- Cooking Oil
- Salt
- Water
Instructions
- Knead the dough
- Boil the potatoes
- Chop the onions
- Peel off the garlic
- Peel off the potatoes
- Heat the cooking oil
- Roll the dough
- Make the shapes
- Apply oil
- Keep on steaming
Keyword
momos, momos recipe, potato cheese momose recipe, potato momos recipe, potato recipe
Also, read about other Bhutanese Cuisine Recipes
- Ema Datshi Recipe | National Food of Bhutan
- Kewa Datshi Recipe | The Easiest Way
- Gondo Datshi Recipe
- How to Make Tibetan Tea at Home
