Homemade Chicken Momo with spicy hot dip (Nepali Recipe) No steamer & No soy

How often do you have momos? How often is it homemade?
How often do you use store bought dip?
My answers.
At least twice a month of late. Check out!
All the time.
Never.

My first memories of momos in Calcutta was when I was little and my mother took me to various food stalls on our way back from my dance class. But its not until recently that I found out how great a meal or snack it could be. Almost healthy. **(scroll down for Tips)
Good news?
You can make it without a steamer and Soy sauce !

The hotel we were lodged at in Nepal had a small eatery downstairs run by small sweet Nepali man and his adorable wife. I got to know about Nepali cuisine from aunty and found it quite similar to ours. Its almost Indian yet different! Not to mention, I got the recipe for the dip from her.
The dips offered in Nepal are all very hot because the momos are steamed and very plain. Flavours subtle! I tried and my mother totes loves it. 🙂

Take some time out and try these!
Let’s get started…

“Eat it” ~ Homemade Chicken momos with spicy hot Nepali dip (No Steamer/No soy)

Entry for #WeeklyChallenge for #Foodbloggers

I made this in both refined flour and whole wheat flour variety as test batches.
These are made without a bamboo or modern steamer. With plain simple kitchen tools/utensils.
No use of anything readymade.
No soy sauce.
No added paste/flavour.
Easy Nepali style dip.

If you guys would want to know how I did this, its HERE!

Homemade chicken momo with spicy hot dip (Nepali Classic recipe)