← Nouns Cooking · Indian

Ingredients

• 250 g plain flour (maida)
• ½ tsp Salt
• 1 tbsp Vegetable oil
• 140 ml lukewarm water, about
• 350 g chicken mince or finely chopped thigh
• 1 Onion, very finely chopped
• 3 Spring onion, finely chopped
• 3 cloves Garlic, minced
• 2 cm piece Ginger, minced
• 1 Green chilli, minced
• 2 tbsp Coriander (cilantro), chopped
• 1 tbsp Soy sauce
• 1 tbsp oil or melted butter
• ½ tsp ground black pepper
• ½ tsp Salt
• 2 Tomato
• 6 Dried chillies, soaked in hot water for 15 min
• 4 cloves Garlic
• 1 tsp White vinegar
• ½ tsp Sugar
• ½ tsp Salt

Method

1. Mix the flour, salt and oil, then add water gradually and knead for 5 min into a smooth, firm dough. Cover and rest for 20 min.
2. Mix all the filling ingredients well with your hand for 1 minute until slightly sticky. Chill until needed.
3. For the chutney, boil the tomatoes for 5 min until the skins split, peel, then blend with the drained chillies, garlic, vinegar, sugar and salt.
4. Roll the dough into a log, cut into 24 pieces and roll each into a thin 8 cm circle, thinner at the edges than the centre.
5. Put a heaped teaspoon of filling in the middle and pleat the edges up and around, pinching them together at the top into a little purse.
6. Oil a steamer basket, add the momos with space between them and steam over boiling water for 10–12 min, until the wrappers look translucent and the filling reaches 75°C (165°F).
7. Serve straight from the steamer with the red chutney.

Tips

• Contains wheat and soy. Keep the waiting wrappers under a damp cloth so they don’t dry out.
• Freeze uncooked momos on a tray, then bag them; steam from frozen for 15 min.
• Use oil rather than butter in the filling to keep them dairy-free.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Archana's Kitchen