Skip to main content

Chicken momos

chicken momos















Street food specialty mostly found in Darjeeling or Sikkim. The filling of these momos is very simple and light. Serve these momos with chili garlic sauce. chicken momos recipe is a north eastern recipe and very popular in tibet as well. Chicken mince flavored with soy sauce, chili, chili is stuffed in a dough ball and then steamed. Since this recipe is a steamed recipe, it is a healthy high protein recipe with tender chicken.

I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!

Ingredients....


For dough....

1cup Maida
5tbsp  lukewarm Water
Salt, to taste

For fillings...


250g Chicken Kheema
1tbsp Garlic
1tbsp Ginger
1/2cup Onions
1/2cup Spring Onions
1tbsp light Soy sauce
1tbsp Sugar
1tbsp Cornflour
Salt, to taste
Pepper, to taste

Preparations......

In a clean bowl, add the maida, salt and lukewarm water. Knead it until a tough dough ball is made.
Oil the dough ball, cover it with a plate and keep it aside to rest.

Filling...
  In a bowl, add the minced chicken, the aromatics, the sauces and lastly, the spices. 
Mix everything until it's nicely combined.
Next, straighten out the dough into a long strand, keeping it thin.
Cut into 10 equal pieces and keep them covered.

Roll one dough ball at a time very thinly and add a tablespoon of the filling inside.
Using a fold and pinch technique, seal the dumplings.
Steam the dumplings for 8-10 minutes.
Once done, serve with your choice of chutney  Enjoy!

Tips....
* Rule to make Chicken Momos is that always roll your edges thin and the centre should be thick. Many people miss this part, which makes the momo break apart.
*  Refrigerate your homemade chicken momos for 10 days and boil them for 5 minutes and they will be ready to eat.
* If you don’t have a steamer at home, you can always use  kadhai with perfect lid for steaming your momos.
* You may also use aluminium foil , can help you create that steam in any type of container.
* Ti change your taste, pan fry it, deep fry, marinate with tandoori masala and give nice tandoor flame on gas stove top.
* You may also use as dumplings on your choice of soups, mine favourite is spicy hot and sour creamy soup.


Homemade chicken momos

Popular posts from this blog

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more
  This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires.     Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron  1 Cup milk powder  1 tblsp Green chilli paste(spicy) 1 tbsp GG paste  1 tsp Fresh grounded garam masala  ¼ tsp Turmeric powder  ½ Cup malai ½ Cup desi ghee  Salt to taste    Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl.  Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits.  Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more