Chicken momo with chutney and chicken soup
Preparing momo in my kitchen is a tour down the memory lane. Momo reminds me of my childhood when me and my my sister use to help my mother preparing momos at home. It reminds me of how we use to experiment momos from different momo shops around the town and our never ending discussion about the best momo shop in town. Let me tell you something. In Jalpaiguri, momo is served often with a hot chutney and a light chicken soup. Asking for the soup to the momowala after finishing the momo is similar to asking for dry puri to a fuchkawala after fuchka. It is inevitable.
This time when I was preparing momo at home, the chutney and the soup reminded me of a particular food joint in front of Siliguri college(My in-laws resides in Siliguri) . Visiting this joint is almost mandatory whenever we visit home. Jalpaiguri, Siliguri has a lot of influence of Tibetan food, as I had mentioned earlier in my vegetable chowmein post. Therefore, food outlets selling momo, chowmein, thukpa is there almost at every corner of a street.
Coming back to the recipe, if you already have a good steamer you are all set to prepare these delicious dumplings. But if you do not have one, like me you can use any perforated vessel which sits properly on a pot to prepare momos at home.
- 1 cup whole wheat flour
- 1 ½ cup refined flour
- Salt to taste
- Water as required
- 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
- 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
- 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
Making the momo chutney
- Take the halved tomatoes along with the red chilies in a micro wave proof bowl.
- Now, add 2 tablespoons of water and microwave it.
- Make a smooth paste of the tomatoes along with the spring onion bulbs.
- In a kadai, add the oil and heat it. To the hot oil add the grated ginger and garlic.
- Lightly saute the ginger and garlic till the aroma of the ginger and garlic fills the air.
- Then, add the tomato paste to the kadai followed by the salt.
- Continue cooking with stirring on medium flame till it reaches the consistency of a sauce.
Preparing the soup for the momo
- In a large pot, add all the ingredients mentioned under chicken soup.
- Add about two litres of water.
- Bring the soup to boil and then reduce the flame to medium.
Making the momo
- 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.
- 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.
- Once the dough has finished resting, lightly flour a work surface.
- Roll out the dough into medium size thin disk.
- Stuff the filling into it, give the desired shape to momo and keep aside.
- Now,to the soup pot, place a greased perforated plate.
- Gently place the momos on this plate and cover it.
- Steam the momos for 15 minutes in the steamer.
- 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.
- Serve the momos hot, with the chutney and chicken soup.
Preparing the filling
Preparing the dough and preparing the momos
- 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.
- You can shape the momos in whatever shape you like.
- Serve the momos hot. The cover of the momo might become slightly harder on cooling.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me firstname.lastname@example.org
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