Momo Ko Achar Dolma Aunty's Style

Dolma Aunty, or Dolma Tsering, is a beloved street food vendor in New Delhi, India, known for her famous Momo (Tibetan-style dumplings). She is often affectionately referred to as "Dolma Aunty" by locals and momo enthusiasts. Her tiny stall, "Dolma Aunty Momos," is located in Lajpat Nagar, a popular marketplace in South Delhi, and has been serving delicious Momo for decades.

Dolma Aunty is celebrated for her variety of Momo, including vegetarian, chicken, and paneer options, served with her signature spicy red chili chutney (achar). Over the years, she has built a loyal customer base, and her stall has become an iconic destination for momo lovers in Delhi. Her dedication, consistent quality, and unique flavors have made her a well-known figure in the city's street food culture

Dolma Aunty's Momo Ko Achar (Delhi Style)

Dolma Aunty's Momo, a beloved street food in Delhi, are best enjoyed with a tangy and spicy momo ko achar (dipping sauce). Here's a simple recipe inspired by the vibrant flavors of her famous achar.

Ingredients:

• 4-5 medium tomatoes
• 4-5 dried red chilies (adjust based on spice preference)
• 4-5 cloves garlic
• 1-inch piece of ginger
• 2-3 green chilies (optional, for different extra heat)
• 1 tbsp roasted sesame seeds ( Optional )
• 1 tbsp roasted peanuts ( Optional )
• 1 tbsp mustard oil ( optional )
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp salt (or to taste)
• 1 tbsp vinegar or
• 1tbsp lemon juice (
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Roast the Tomatoes: On an open flame or in a preheated oven, roast the tomatoes until their skin is charred and they become soft. Let them cool, then peel off the skin.
2. Prepare the Chili Paste: Soak the dried red chilies in hot water for 10-15 minutes to soften them. Drain and blend them with garlic, ginger, and green chilies into a smooth paste.
3. Blend the Base: In a blender, add the peeled roasted tomatoes, sesame seeds, peanuts, and the chili paste. Blend until you get a smooth consistency.
4. Heat the Oil: In a pan, heat mustard oil until it starts smoking. Add cumin seeds and let them splutter.
5. Cook the Achar: Pour the blended mixture into the pan. Add turmeric powder and salt. Cook the achar on medium heat, stirring occasionally, until the oil separates and it thickens (about 10-15 minutes).
6. Add the Acidity: Stir in vinegar or lemon juice for a tangy kick. Adjust salt and other seasonings to taste.
7. Finish with Coriander: Garnish with freshly chopped coriander leaves.

Serving:

Serve this spicy, tangy achar with freshly steamed Momo for an authentic Dolma Aunty experience!

Would you like to explore any other momo recipes or chutneys? please checke in google " Binod Baral Momo "