Momos are stuffed flour dumplings that are usually steamed. They are very popular in the North – East parts of India and are commonly sold in roadside kiosks or restaurants.
Momos generally have a basic stuffing of minced meat or vegetables which is neutral in flavour. Because they are eaten along with a fiery hot dipping sauce to make up for the blandness. A variety of deep fried or oven fried (tandoori) momos can also be seen appearing on menus and “must try” list of foodies.
I tried my first Chicken Momo during my stay in Northern India and since then have been a fan. Steaming hot momos dipped in the hot sauce was my favourite food to indulge in during winters. Back in Mumbai, monsoons is a good time to relish momos.
It’s monsoon now but no chance of grabbing a plate of these comfort goodies due to the Covid scenario hence I tried making them at home.
Sharing below my recipe for Momos. You may check out the shaping steps on my Insta page under highlights here.
CHICKEN MOMOS RECIPE
Makes 12 to 15
For the filling
1 cup boiled & shredded chicken
1 teaspoon minced ginger
1 teaspoon minced garlic
2 tablespoon chopped capsicum
2 tablespoon chopped coriander leaves
2 teaspoons oil
Salt and Red chilli powder as per taste
Heat oil in a pan, saute the vegetables except coriander.
Add chicken, salt and chilli powder.
Taste and finally mix in coriander after switching off the flame.
Keep aside to cool.
For the wrap / covering
1 cup refined wheat flour / maida
2 tablespoons oil
1/ 2 teaspoon salt
Water, as required
Mix everything together and knead well to make soft, pliable dough.
Cover dough and let it rest for 20 minutes.
To begin making momos, divide dough in equal sized balls (size similar to gooseberries)
Roll each ball into a thin disc, apply water on the edges, place 2 teaspoon of filling and start to pleat and shape the momo. Watch process here.
Make all Momos and steam them for 10 to 15 minutes.
Serve immediately with hot sauce or Schezwan sauce. I used the readymade Schezwan Chutney from Ching’s Secrets