Jhol Momo: Nepal’s Spicy and Comforting Dumpling Soup
Jhol Momo is a popular Nepali dish where steamed momos are served in a flavorful, spicy, and tangy broth called “jhol,” meaning “gravy” or “soup” in Nepali. Unlike the dry or fried versions, jhol momos are soaked in a thin, spicy sauce made with ingredients like tomatoes, garlic, ginger, sesame seeds, and various spices, giving them a warm and comforting taste.
Originating from Nepal, jhol momos have become a staple street food and restaurant favorite, especially during colder months when the hot, spicy broth provides warmth and comfort. These momos are typically filled with minced meat or vegetables, steamed until soft, and then drenched in the savory jhol, making each bite juicy and flavorful.
Jhol momos are often garnished with fresh coriander, spring onions, and sometimes crushed chili or sesame seeds for extra aroma and spice. The dish is loved for its unique combination of textures—the soft momos soaked in rich, spicy gravy—that sets it apart from other momo varieties.
Perfect as a snack or a light meal, jhol momos offer a delicious, spicy, and warming experience, making them a must-try for momo enthusiasts and anyone exploring Nepali cuisine.
Jhol Momo is a delicious Nepali dish featuring soft steamed momos soaked in a spicy, tangy broth. Perfectly balanced with bold flavors and warming spices, it’s a comforting and flavorful treat loved by momo fans everywhere.
Jhol Momo comes in a few popular varieties based on the filling and the broth’s spice level. You can find veg jhol momos filled with cabbage, carrots, and other vegetables, or chicken jhol momos with juicy minced chicken. Some places offer buff (buffalo meat) jhol momos or pork jhol momos for richer, meatier flavors. The broth can vary from mildly spicy and tangy to extra hot and flavorful, sometimes with added sesame seeds or crushed peanuts for texture. Each variety offers a comforting, spicy, and delicious twist on traditional momos.
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