Chicken momo with chutney and chicken soup

Course: Snacks                          

Cuisine: Indian/International

Preparation time: 20 minutes + resting time           

Cook time: 15 minutes 

Servings: 40 pieces

Ingredients

Momos Dough

• 1 cup whole wheat flour
• 1 ½ cup refined flour
• Salt to taste
• Water as required

Momo filling

• ½ cup of finely chopped onion
• 2 tablespoons of spring onion greens chopped
• 2 tablespoons of chopped coriander leaves
• 2 tablespoon of finely chopped green chilies
• salt to taste
• 1/2 tablespoon of black pepper powder
• 1 tablespoon of soy sauce
• 600g of minced chicken

Momo Chutney

• 3 tomatoes cut into half
• 4-5 dry red chilies
• Salt to taste
• 2 tablespoons of water
• 2 garlic cloves grated
• 1/2 inch of ginger grated
• 1 tablespoon of spring onion bulbs
• 1 tablespoon of oil

Momo soup

• 1/4 cup of chicken cut into small pieces
• Salt to taste
• 1 tablespoon of spring onion green chopped
• 1 tablespoon of green chilies chopped
• 1 teaspoon of black pepper powder

 Directions

Making the momo chutney

1. Take the halved tomatoes along with the red chilies in a micro wave proof bowl.
2. Now, add 2 tablespoons of water and microwave it.
3. Make a smooth paste of the tomatoes along with the spring onion bulbs.
4. In a kadai, add the oil and heat it. To the hot oil add the grated ginger and garlic.
5. Lightly saute the ginger and garlic till the aroma of the ginger and garlic fills the air.
6. Then, add the tomato paste to the kadai followed by the salt.
7. Continue cooking with stirring on medium flame till it reaches the consistency of a sauce.

Preparing the soup for the momo

1. In a large pot, add all the ingredients mentioned under chicken soup.
2. Add about two litres of water.
3. Bring the soup to boil and then reduce the flame to medium.

Making the momo

1. Knead the dough using whole wheat flour, refined flour and salt. Add water little by little. The dough should be on the harder side. Cover and keep aside to rest for at least 30 minutes.
2. Meanwhile take the minced chicken, salt, spring onion greens, chopped coriander leaves and green chilies, black pepper powder, soy sauce in a bowl and mix evenly.
3. Once the dough has finished resting, lightly flour a work surface.
4. Roll out the dough into medium size thin disk.
5. Stuff the filling into it, give the desired shape to momo and keep aside.
6. Now,to the soup pot, place a greased perforated plate.
7. Gently place the momos on this plate and cover it.
8. Steam the momos for 15 minutes in the steamer.
9. Continue cooking all the momos in batches. If you think that the soup has reduced a lot, add more water to the pot and continue steaming the momos.
10. Serve the momos hot, with the chutney and chicken soup.

Preparing the filling

Preparing the dough and preparing the momos

Notes

1. While rolling the dough, do not keep it too thick, else the momo will taste very doughy. Rolling it very thin might cause the momo to break open.
2. You can shape the momos in whatever shape you like.
3. Serve the momos hot. The cover of the momo might become slightly harder on cooling.