This is a healthier take on the beloved Nepali Jhol Momo, perfect for those looking to enjoy their favorite comfort food guilt-free. The recipe combines a flavorful peanut-sesame sauce with protein-packed paneer and veggie-filled momos wrapped in rice paper. It's a delightful fusion of taste and health, inspired by the...
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Ingredients
Jhol (Sauce)
peanuts1/3cup
coriander seeds1tbsp
sesame seeds1/2tbsp
dried red chilli dried red chilli2
olive oil1/2tbsp
garlic4clove
ginger4clove
coriander stems3sprigs
large onions2
large tomatoes3
water1/2cup
salt (as per taste)
Healthy Momo Filling
- olive oil1/2tbsp
chopped cabbage1cup
chopped carrot1cup
chopped capsicum1cup- salt (as per taste)
black pepper powder1/2tbsp
soy sauce1/2tbsp
vinegar1/2tbsp
ketchup1/2tbsp
grated paneer1cup
Momo Wrapping
sheet rice paper12
Garnish
chilli oil- sesame seeds
- chopped coriander
Nutrition (per serving)
Calories
160.0kcal (8%)
Protein
6.3g (12.5%)
Carbs
12.5g (4.55%)
Sugars
2.0g (4%)
Healthy Fat
7.6g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Healthy Jhol Momo
Prepare the Jhol (Sauce)
- Step 1
Dry roast peanuts, coriander seeds, sesame seeds, and dried red chilli until slightly brown and fragrant. Let them cool and grind into a powder.
- Step 2
Heat olive oil in a pan. Add garlic, ginger, coriander stems, onions, and tomatoes. Cook until the mixture becomes mushy.
- Step 3
Cool the cooked mixture and blend it into a smooth paste.
- Step 4
In the same pan, add the paste, water, and salt. Simmer for 5 minutes on medium flame.
- Step 5
Add the prepared powder to the pan, mix well to dissolve lumps, and boil for another 5 minutes.
Prepare the Healthy Momo Filling
- Step 1
Heat olive oil in a pan. Add chopped cabbage, carrot, and capsicum. Add salt, mix, cover, and cook for 5 minutes.
- Step 2
Add black pepper powder, soy sauce, vinegar, and ketchup. Mix and cook on medium flame for 3-5 minutes.
- Step 3
Add grated paneer, mix well, and cook for another 2-3 minutes.
Assemble and Cook the Momos
- Step 1
Dip rice paper in water to soften. Place a portion of the filling in the center and fold as shown.
- Step 2
Heat a little oil in a pan. Place the prepared momos in the pan, add a splash of water, cover, and cook for 2-3 minutes.
Serve
- Step 1
Serve the momos hot, garnished with chilli oil, sesame seeds, and chopped coriander.
Nutrition (per serving)
Nutrition (per serving)
Calories
160.0kcal (8%)
Protein
6.3g (12.5%)
Carbs
12.5g (4.55%)
Sugars
2.0g (4%)
Healthy Fat
7.6g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the rice paper is not soaked for too long, as it can tear easily.
You can customize the filling with your favorite vegetables or protein sources like tofu or chicken.
Adjust the spice level of the jhol by adding more or fewer dried red chillies.
For a nuttier flavor, roast the peanuts and sesame seeds a little longer, but be careful not to burn them.
Serve the momos immediately after cooking to enjoy their best texture and flavor.
FAQS
Can I use a different wrapper instead of rice paper?
Yes, you can use traditional momo wrappers or even wonton wrappers if rice paper is not available.
What can I use as a protein substitute for paneer?
You can use tofu, cooked chicken, or even scrambled eggs as a protein substitute.
How can I make the jhol spicier?
Add more dried red chillies or a pinch of red chilli powder to the jhol for extra heat.
Can I make the momos ahead of time?
It's best to prepare and cook the momos fresh, but you can prepare the filling and jhol in advance and assemble the momos just before cooking.
Is there a gluten-free option for this recipe?
Yes, this recipe is already gluten-free as it uses rice paper instead of traditional wheat-based wrappers.
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Shreya Das
(@foodwatii)
Digital creator Serving food with humour and stories❤️ Digital creator Serving food with humour and stories❤️...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia