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Chicken momo Recipe

Chicken momo is a popular Tibetan Main
Author :
 
On :
Monday, 13 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Tibetan Recipe
Technique :
Steam Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Chicken Momo is a non-vegetarian Tibetan dish famous as a street food snack. This dish is a type of dumpling and mainly relished as a main course by Tibetans.

It involves steaming process so the momos are healthy form of snacking and are comparatively lighter because of no oil used. Chicken momos, as the name says involve chicken as the main ingredient which is minced along with other veggies like carrots, cabbage and more.

Alternatively chicken momos can be fried as well. The dish is generally hard to make for newbie cooking enthusiasts yet you can know how to make it with our step by step tutorial.

Ingredients

  • 250 g finely minced Chicken
  • 1/2 tsp - Turmeric powder
  • 1 tbsp - Ginger Garlic paste
  • 2 tbsp - finely chopped Carrots
  • 2 tbsp - finely chopped Cabbage
  • 1 tbsp - finely chopped sp -ring Onions
  • 2 tsp - finely minced Ginger and Garlic
  • 1 finely chopped Onion
  • 1 tsp - white pepper powder
  • 200 g flour (maida)
  • 2 tbsp - oil
  • Salt
  • Sugar
  • 1 tsp - soya sauce1 tsp - chilli sauce
  • 1 tsp - Tomato ketchup
  • How to Make Chicken momo:

    1. Mix the 2 tbsp. of oil and a pinch of salt in the flour.
    2. Then knead the flour into a dough with some water.
    3. Keep the dough covered with a damp cloth.
    4. Pressure cook the minced chicken with some salt, turmeric powder, ginger-garlic paste. Drain the boiled chicken and keep aside.
    5. Heat oil and add the minced ginger-garlic to it.
    6. Add the sliced onion and fry till it starts becoming pink. Add a pinch of sugar to this.
    7. Next, add the chopped spring onions, carrots, cabbage.
    8. Fry till the vegetables are cooked.
    9. Next add the minced chicken and fry for 3-4 mines.
    10. Then add the soya sauce, chilli sauce and tomato sauce and mix well.
    11. Season with salt and white pepper powder.
    12. Take it off the gas and let it to cool.
    13. Next take the dough and make a thin roti out of it. Keep it big.
    14. Take a small bowl with sharp edges and cut out equal shapes from this roti. Please ensure that the cut-outs/wrappers are not very small.
    15. For packing hold wrapper on one palm, put one tablespoon of chicken mixture in the centre of it and with the other hand bring all edges together to the centre, while making pleats.
    16. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
    17. You can also put a tbsp of chicken mixture in a small cut out wrapper and fold it in a semicircle by flattening the edges with a fork. Please ensure absolute closure of the stuffed momo.
    18. Heat up a steamer, oil the steamer rack well. (This is critical because it will prevent dumplings from sticking.)
    19. Arrange uncooked momos in the steamer with some space left between them. Close the lid, and allow steaming until the momos are cooked thoroughly, about 10-15 min.
    20. Take the momos off the steamer, and immediately serve with Garlic chutney.
    21. You can also deep fry the momos before serving them.



     

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