New Update
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Main Ingredients | Stuffing, Chicken mince |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
Stuffing
- 200 grams chicken kheema
- 2 tablespoons chopped onion
- 2 teaspoons finely chopped green capsicum
- 1 teaspoon ginger garlic paste
- 1 teaspoon chopped green chilli
- ½ teaspoon garam masala
- Salt to taste
- 1 teaspoon soya sauce
- ½ teaspoon lime juice
Dough - 1 cup refined flour
- 2 teaspoons oil
- Salt to taste
Chutney - 1 medium tomato boiled
- 3 boiled dry red chillies
- 3-4 garlic cloves
- Salt to taste
Sugar to taste
Method
- Heat a steamer with a cover. Apply oil on base.
- For the stuffing, add chicken kheema, onion, capsicum, ginger garlic paste, green chilli, garam masala, salt, soya sauce and lime juice in a bowl. Mix well.
- For the dough, add refined flour, oil and salt in a bowl and knead to soft dough. Cover with a muslin cloth and set aside.
- Divide dough into equal portions, dust some flour and roll them into medium thick discs.
- Add 1 spoonful of stuffing in centre of a disc fold into half, gently tap and seal the edges and then gently fold the two ends and slightly tap the rim to form a pouch like shape.
- Place momos in steamer and cover and cook for 10-15 minutes on low heat.
- For chutney, in a blender peel, cut into slices and add tomato, dry red chillies, chop and add garlic cloves, salt, sugar and add little water and blend to a fine paste. Remove in a bowl. Set aside.
- Switch off heat for momos.
- Transfer momos in a serving bamboo bowl with a banana leaf on it.
- Serve hot with prepared chutney.
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