Have You Ever Tried Bhakosa, The Traditional Indian Version of Momos?

Bhakosa is a traditional and wholesome North Indian dish originating from Uttar Pradesh, made with wheat flour and a spiced lentil filling. Often called the Indian version of momos, it is boiled and then tempered with aromatic spices for a unique flavor.

India is widely known for its incredible culinary diversity, where traditional dishes and flavors change continuously from one region to another. Following this rich food heritage, a unique preparation known as bhakosa is immensely popular across North India, particularly in Uttar Pradesh. This dish can easily be described as the Indian counterpart to momos, though the preparation process differs entirely from the popular steamed snack. To make bhakosa, wheat dough is rolled out and stuffed with a spiced mixture of chana dal and urad dal. The stuffed parcels are first boiled in water and then finished with a flavorful tempering of spices. Also referred to by various regional names such as dal ke fare, this traditional delicacy is frequently prepared during festivals and special family gatherings.

How to Prepare and Grind the Lentils
The process of making bhakosa begins with soaking the lentils properly. Equal quantities of chana dal and split urad dal with skin should be soaked in water overnight. If overnight soaking is not possible, the lentils must be soaked for at least four to five hours so they soften adequately. The next morning, wash the soaked lentils thoroughly and grind them coarsely in a grinder, avoiding a very fine paste. It is essential to use minimal water while grinding to prevent the mixture from becoming too runny. Green chilies, ginger, and fresh coriander can also be ground along with the lentils. Transfer the ground lentil mixture into a bowl and mix in salt, finely chopped coriander leaves, ginger, green chilies, cumin seeds, and any preferred spices to enhance the taste.

Preparing the Dough and Stuffed Parcels
Once the lentil filling is ready, the next step involves preparing the outer dough casing. While some people prefer using plain wheat flour, others like to incorporate a small amount of semolina for added texture. Take flour in a mixing bowl, add salt, carom seeds if desired, and a spoonful of oil or ghee, then knead it into a pliable dough similar to regular roti dough. Allow the dough to rest for about fifteen minutes. Afterward, pinch small portions of the dough, roll them into small circles, and place a spoonful of the prepared lentil stuffing in the center. Fold the dough over the filling to resemble a sweet gujiya and seal the edges securely by applying a little water so the parcels do not open up during cooking.

Boiling and Tempering the Bhakosa
Drop the prepared stuffed parcels into a large pot of boiling water and let them cook for at least fifteen minutes per batch. This ensures that both the outer wheat layer and the raw lentil filling inside are thoroughly cooked. While some cooks prefer to sauté the lentils beforehand, the authentic recipe relies on raw lentil filling. Once cooked, remove the bhakosa from the water and allow them to cool down completely. Although some people enjoy them plain, the true flavor of bhakosa comes alive with a tempering of spices. To temper, cut the cooled bhakosa into smaller pieces. Heat oil in a pan, add mustard seeds, green chilies, dry red chilies, and fresh curry leaves, and then toss the bhakosa pieces in the hot tempering until slightly crisp. Serve this delicious and healthy snack hot with green chutney or ketchup for an unforgettable taste.

Questions & Answers

1. What is bhakosa?
Bhakosa is a traditional North Indian and Uttar Pradesh dish, often referred to as the Indian version of momos.

2. Which lentils are used for the filling in bhakosa?
A mixture of chana dal and split urad dal with skin is used for the filling.

3. What precautions should be taken while grinding the lentils?
The lentils should be ground coarsely with minimal water to prevent the mixture from becoming too runny.

4. How is bhakosa cooked?
After stuffing the dough parcels, they are boiled in water for at least 15 minutes to cook thoroughly.

5. What ingredients are used for tempering bhakosa?
Mustard seeds, green chilies, dry red chilies, and curry leaves are used for the tempering.

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