Chicken Momos

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Ingredients :

For the Dough :

  • 500 gms Maida/ APFlour
  • Water to knead

For the Filling :

  • 500 gms Chicken mince
  • 4-5  large Onions, finely chopped
  • 100 gms Ginger, finely chopped
  • A big bunch of Coriander leaves, chopped
  • 1/2 Cup refined Oil
  • Salt to taste

Method : Momo

  • Knead the flour with regular water till it is soft and pliable. It should not be too dry or tough. Cover and keep aside.
  • In a big bowl put the mince, onions, ginger and coriander leaves.

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  • With your hands mix all the ingredients nicely for at least 20 – 25 minutes till the meat changes color and is almost pale.

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  • Now heat the oil to smoking point and pour over the filling mixture. Mix well and evenly.

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  • Finally add salt. The salt should be slightly sharper than what you prefer as it needs to compensate for the bland dough.
  • Now pull small portions off the dough and roll out thin round sheets like poori. It should be about 5cm in diameter. The rule is to have thinner edges than the center.

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  • Put the filing about a tsp or more in the center of the dough and make pleats on one end almost half way. then bring the other end together and seal it off.

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  • Place them in oiled steamers and put it on top of boiling water. Let it cook for about 20 minutes, in between you may change the sequence of the steamers.

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  • Remove from heat and serve hot with spicy Momo Chutney/ Achaar.

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# Mutton Momos is exactly similar process. You may need to just increase the mixing time and the cooking time would be about 30 minutes.

# Size of onions vary so basically the minced onions should be almost equal to the amount of mince and the ginger should be about 1/4th  of the onions. If the onions are less the meat gets clumped and dry.

# In the hills we get mince with fat and to compensate the fat we add the oil, else the momo will be too dry.

Momo Chutney :

  • 3-4 large ripe Tomatoes
  • 2-3 Dallae Chillis
  • 3-4 cloves of Garlic
  • Salt to taste

Method :

  • Boil and cook the tomatoes till tender.
  • Let it cool and peel off the skin.
  • Place all the ingredients in a blender and make a smooth paste.

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# You may use green chillis in place of dallae .

# Roasting the tomatoes on fire imparts best flavours .

# Chutney made on traditional silbatta ( stone mortar and pestle ) is the best.

 

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