Jhol Momos a recipe with dumplings in a spiced tangy broth, a Nepali dish – must try. Customizable as a soup or an Appetizer.
Jhol Momos are a beloved Nepali dish featuring soft, juicy dumplings drenched in a warm, spiced, and nutty jhol achar (broth-like sauce). Unlike regular momos that come with a side of chutney, this version is served in a rich, slightly tangy, and smoky sauce, making every bite extra flavourful.
This recipe uses simple pantry ingredients like Kashmiri red chilies, garlic, tomatoes, toasted peanuts, and sesame seeds to create a jhol achar that perfectly complements the delicate texture of momos. Whether you’re a fan of street-style dumplings or just looking for a cozy, comforting meal, this dish delivers the best of both worlds.
Customizable to Your Taste
Love extra heat? Add more chilies or a pinch of Sichuan pepper for a tongue-tingling kick. Prefer a creamier version? Stir in a little coconut milk or yogurt for a smooth texture. You can also use any type of momos—vegetable, paneer, chicken, or pork—depending on your preference.
Tips for the Best Jhol Momos
Get the Right Balance of Flavors
Jhol achar should have a perfect balance of spiciness, nuttiness, and tanginess. Before serving, taste and adjust the seasoning—add more lemon juice or vinegar if you prefer it tangier, or a pinch of sugar to mellow the spice.
Control the Consistency
For a thicker, chutney-like jhol, use less water while blending. If you want a more soupy, broth-like consistency, add more warm water or vegetable stock and enjoy momos in a soup.
Use Freshly Made Momos or Frozen
While frozen momos work, fresh momos absorb the flavors of jhol achar much better. If making momos at home, let the dough rest before rolling for a softer texture.
Storing & Reheating
- Refrigerate in an airtight container for up to 3 days.
- Freeze in portions for up to 1 month. Thaw in the fridge before reheating.
Reheating Instructions
- Warm jhol achar in a pan over low heat, adding a splash of water to loosen the consistency.
- Microwave in short bursts, stirring between intervals.
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Jhol Momos
Course: Appetizers, SoupsCuisine: NepaleseDifficulty: easy2
servings30
minutes15
minutesJhol Momos a recipe with dumplings in a spiced tangy broth, a Nepali dish – must try.
Ingredients
16 Momos of your choice, store bought or homemade
- For the Jhol Achar
1 tsp Mustard Oil or Vegetable Oil
2 medium tomatoes, chopped
1 onion, sliced
3-4 Kashmiri red chilies, soaked in warm water
1-inch ginger, chopped
5 garlic cloves
2 tbsp coriander stems, chopped
2 tbsp peanuts, toasted
1 tbsp sesame seeds, toasted
- Spice Mix
1 tsp Cumin powder
1 tbsp Red chili powder
½ tsp Turmeric powder
Directions
- Prepare the Jhol Achar
- Roast the nuts & seeds: Heat a pan and dry-roast the peanuts and sesame seeds until golden and fragrant. Set aside.
- Sauté the aromatics: Heat mustard oil until it begins to smoke slightly. Lower the heat and add onions, tomatoes, garlic, ginger, and soaked Kashmiri red chilies. Sauté for 5-7 minutes until the tomatoes break down and everything is soft and slightly charred.
- Add the spices: Mix in the cumin powder, red chili powder, and turmeric powder. Stir well and cook for another 2 minutes to release the flavours.
- Blend the sauce: Transfer the cooled cooked mixture to a blender. Add the toasted peanuts, sesame seeds, coriander stems, and a little warm water. Blend until smooth but slightly thick. Adjust salt to taste.
- Steam the Momos
- While the jhol achar rests, steam your momos in a steamer or an idli cooker for 8-10 minutes, or until the wrappers turn slightly translucent.
- Assemble & Serve
- As a soup: Pour the warm jhol achar into serving bowls. Add the hot, freshly steamed momos into the sauce. Garnish with fresh coriander leaves or a drizzle of mustard oil for extra depth. Serve immediately and enjoy while warm!
- As a sauce: Keep the consistency of the sauce thick and spread it on a platter. Top with steaming hot momos. Garnish with Spring onions and serve.,
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