Momos are most loved food in India. Its a dumpling of vegetable/chicken with other items, steamed and served hot. The origin of this dish is Tibet, found also in Nepal, it is also known as Indo-Tibetian dish. Majority students and food-lovers are falling in love with the dish which is preferred because it is light, non-oily, steamed and pocket friendly. The veg/non- veg momos both are popular giving rise to many recipes like pan-fried momo, cheese momo, Burger momo etc. Personally I am also crazy lover of ‘momos’ be it veg or non-veg. I had it many times while I visited Darjeeling and even at Shillong. The dish is spreading like a ‘wild-fire’ and is believed to be a healthy diet normally taken steamed with a soup bowl and a hot chutney (Sauce) made from tomatoes, chillies, ginger and other ingredients.
In almost every Indian cities the popularity of momos has drastically increased , including kolkata! Momo stalls are found in many popular street -food joints as well as in malls. So I tried it at my home, the chicken-momo, it was delicious and earlier attempts were I failed this time I succeeded making this dumpling, it was like a victory for me. It seems simple dish but its tricky but try it you will definitely love it.
TIPS: Roll the dough very thin so that it can steam easily.
Note: I havnt used ajina-moto or monosodium glutamate to enhance the taste (Optional)
Ingredients: for filling and dough
- 250 g finely minced Chicken
- 1/2 tsp – Turmeric powder
- 2 tbsp – Ginger Garlic paste
- 2 tbsp – finely chopped Carrots
- 2 tbsp – finely chopped Cabbage
- 2 green chillies finely chopped
- 1 finely chopped Onion
- 1 tsp – white/black pepper powder
- 200 g flour (maida)
- 2 tbsp – oil
- Sugar (optional)
- Mix the 2 tbsp. of oil and a pinch of salt in the flour.
- Then knead the flour into a dough with some water.
- Keep the dough covered with a damp cloth.
- Mix the minced chicken with some salt, ginger-garlic paste, onion, green chillies, carrots,cabbage, pepper powder and one to two table spoons oil.
- keep the mixture of filling in a refrigerator for about 20 minutes (do not deep freeze), it will make it firm. No need to boil.
- Next take the dough and make a thin roti out of it. Keep it big.
- 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.
- For packing hold wrapper on one palm, put one tablespoon of chicken mixture in the centre of it and with the other hand bring , turns it into create pleate, close it entirely.
- Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
- 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.
- Heat up a steamer, oil the steamer rack well. (This is critical because it will prevent dumplings from sticking.)
- 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.
- Take the momos off the steamer, and immediately serve with Garlic/tomato chutney.
- You can also deep fry the momos before serving them.