Friday, 16 November 2012

Chicken Momo

                                            Chicken Momo


Flour -1 cup.
Salt  -¼ tsp.
Sunflower Oil  -1 tsp.
Water -As required to make soft dough.

For filling:
Chicken keema(boiled)- 300 grams.
Onion (finely chopped) – 2 small.
Garlic(finely chopped) -1 tsp.
Ginger(finely chopped) – 1 tsp.
Coriander leaves(finely chopped) – 1 tbsp.
Salt  - to taste.
Black pepper powder – ¼ tsp.
Olive oil/Peanuts Oil – 1 tbsp.
Green Chili (finely Chopped) – 2 nos.

For chutney:
Chopped coriander leave -1 tbsp.
Tomatoes – 2 medium.
Vineger – 1 ½ tbsp..
Salt – ¼ tsp.
Suger – ½ tsp.
Garlic  - 2 pods.
Meyanes  - 1 tbsp.
Oil - 1 tbsp.
Chili flex – ¼ tsp(optional). Instead of use chopped dry red chili.

Method to prepare Chutney:
  1. Make a smooth paste with ingredients mentioned for chutney except oil and chili flex.
  2. Now give a tadka with oil and chili flex and pour it on the chutney paste.

  1. Take a bowl, mix together flour, salt, oil. Pour water slowly in it to make soft dough.
  2. When done brush oil and cover it well, keep it for at least ½ an hour .
  3. FOR FILLING :Take a pan.Heat olive oil.Put onion, ginger and chopped garlic. Stir it for 2 minutes until change of the colour,now put boild chicken keema on it.
  4. Then remove it from heat and mix chopped green chili .
  5. Now divide the dough into small balls.
  6. Roll out each ball and apply flour lightly on it,then pleat it and make a thin circular roll.
  7. Put chicken keema into the this after carefully fold it out.
  8. Put it into momo pot for streaming keeps it for 15 minutes in low heat.
  9. When done take it out and serve hot with freshly prepared tomato chutney.

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