New Update
| Main ingredients | Cornflakes, Chicken mince, Refined flour discs, Spring onion with greens, Ginger, Garlic, Green chilli, Crushed black peppercorns, Dark soy sauce, Refined flour, Cornflour, Oil, Mayonnaise, Schezwan chutney |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1½ cups cornflakes
- 1 cup chicken mince
- 12 refined flour disks
- 3 spring onions with greens
- 1 inch ginger
- 3-4 garlic cloves
- 1 green chilli
- Crushed black peppercorns to taste
- Salt to taste
- ½ tablespoon dark soy sauce
- 1½ tablespoons refined flour (maida)
- 1½ tablespoons cornflour
- Oil to deep fry
- Mayonnaise to serve
- Schezwan chutney to serve
Method
- Take chicken mince in a bowl. Chop spring onions and add to the bowl. Chop ginger, garlic and green chilli and add to the bowl.
- Add crushed black peppercorns, salt and dark soy sauce and mix well.
- Take refined flour and cornflour in a bowl. Add ½ cup water and mix well to make a smooth slurry.
- Crush cornflakes and transfer into another bowl.
- Place refined flour disks on the worktop, place a portion of chicken mixture in the centre, apply water on the edges and pinch the edges.
- Heat sufficient oil in a kadai. Dip the prepared momos in slurry and roll in cornflakes. Repeat the process 1 more time.
- Gently slide them into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer the momos into a serving platter and serve hot with mayonnaise and schezwan chutney.
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