Delicious things come in small packages. Case in point, the healthy little momo that makes for a mouthful of yummy. Tasty and easy-to-make has permanently placed the momo in the bookmarked pages of our cook book. And now, we are sharing the recipe with you…
IngredientsFor Momos
2 cups all-purpose flour
1 tbsp oil
1 ½ cup boiled minced Chicken
2 finely chopped onions
1 tbsp finely chopped garlic
3 tsp finely chopped ginger
2 finely chopped spring onions
3 – 4 chopped green chillies
Salt & pepper to taste
For the sauce
2 tomatoes
6 dried red chillies (soaked in vinegar for two to three hours)
6-8 garlic pods
1 one-inch piece of ginger
Cumin and salt to taste
6 dried red chillies (soaked in vinegar for two to three hours)
6-8 garlic pods
1 one-inch piece of ginger
Cumin and salt to taste
Method
1. Mix the flour with some salt, oil and water and knead into a stiff dough. Make sure that the dough doesn’t stick to your hand.
2. Mix the chicken with onions, garlic, spring onions and chillies. Add salt and pepper to taste.
3. Break a small piece of dough and roll it into a smooth ball. Use a rolling pin to make medium-sized chappatis which are 2.5 inches in diameter. Ensure that the edges are slightly thinner than the centre. This makes it easier to hold the filling.
4. Use a tablespoon of chicken mix and fold the chappati into half, like a neat half moon. Twist the edges to seal and make sure that there is no opening.
5. Put a steamer to boil and grease the steaming tray with some cooking oil. Place the momos on the steamer and let it cook for 10-15 minutes.
6. To prepare the sauce, grind all the ingredients together in a mixer. If the paste is too thick, add a tablespoon of water and grind again. The tangy spicy sauce is ready to accompany your momos.
2. Mix the chicken with onions, garlic, spring onions and chillies. Add salt and pepper to taste.
3. Break a small piece of dough and roll it into a smooth ball. Use a rolling pin to make medium-sized chappatis which are 2.5 inches in diameter. Ensure that the edges are slightly thinner than the centre. This makes it easier to hold the filling.
4. Use a tablespoon of chicken mix and fold the chappati into half, like a neat half moon. Twist the edges to seal and make sure that there is no opening.
5. Put a steamer to boil and grease the steaming tray with some cooking oil. Place the momos on the steamer and let it cook for 10-15 minutes.
6. To prepare the sauce, grind all the ingredients together in a mixer. If the paste is too thick, add a tablespoon of water and grind again. The tangy spicy sauce is ready to accompany your momos.
Tips to Chew on…
1. Store the momo dough in a closed container for about 30 minutes so that it is well moistened.
2. Refrigerate the filling for atleast an hour. This ensures that the flavors are evenly distributed.
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