Ingredients
For the Chicken Filling:
Chicken Keema – 250 g
Chicken (finely chopped) – 250 g
Onion – 2 medium, finely chopped
Spring Onion – 1 cup, chopped
Ginger – 1 tbsp, minced
Garlic – 2 tbsp, minced
Green Chili – 1 tbsp, finely chopped
Fresh Coriander – 1 tbsp, chopped
Soy Sauce – 1 tbsp
Salt – to taste
Oil – 1 tbsp
For the Momo Wrapper:
Maida (All-purpose flour) – 1 cup
Cornflour – ¼ cup
Salt – to taste
Oil – 2 tbsp
Water – as needed to knead a dough
For the Chilli Oil:
– Oil – 1.5 cups
– Chilli Flakes – ½ cup
– Kashmiri Chilli Powder – 1 tbsp
– Sesame Seeds – 4 tsp
– Salt – ½ tsp
– Sugar – 2 tbsp
– Ginger – 1-inch piece, chopped
– Soy Sauce – 2 tbsp
– Stock Cube – 1
– Garlic – 15 cloves, chopped
– Onion – 2, finely chopped
Instruction:
Step 1: Make the Wrapper Dough
– In a large bowl, mix maida, cornflour, and salt.
– Add oil and gradually mix in water to form a smooth, non-sticky dough.
– Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step 2: Prepare the Chicken Filling
– In a mixing bowl, combine: Chicken keema and chopped chicken, Onion, spring onion, ginger, garlic, green chili, coriander, soy sauce, oil, and salt.
– Mix thoroughly until all ingredients are evenly incorporated.
– Keep the filling refrigerated while you prepare the wrappers.
Step 3: Shape the Momos
– Divide the dough into small equal-sized balls.
– Roll each ball into a thin circle (~3 inches in diameter).
– Place a spoonful of chicken filling in the center.
– Fold and pleat the edges to seal the momos in a half-moon or round shape.
Step 4: Steam the Momos
– Prepare a steamer (or use an idli steamer or bamboo steamer).
– Grease the steamer tray or line it with parchment to prevent sticking.
– Place the momos in the steamer, leaving space between each.
– Steam for 10–12 minutes on medium heat, or until the wrappers become glossy and translucent.
Step 5: Make the Chilli Oil
1. Heat oil in a pan until hot but not smoking. Add the garlic and onion until it’s crispy but not burnt.
2. Separate the oil and the onion garlic mixture.
3. In a heatproof bowl, mix chili flakes, Kashmiri chili powder, sesame seeds, salt, sugar, ginger, soy sauce, onion-garlic mixture and stock cube.
3. Pour the hot oil over the mixture and stir well.
4. Let it cool and store in a jar.
8 Comments
Ingredients
For the Chicken Filling:
Chicken Keema – 250 g
Chicken (finely chopped) – 250 g
Onion – 2 medium, finely chopped
Spring Onion – 1 cup, chopped
Ginger – 1 tbsp, minced
Garlic – 2 tbsp, minced
Green Chili – 1 tbsp, finely chopped
Fresh Coriander – 1 tbsp, chopped
Soy Sauce – 1 tbsp
Salt – to taste
Oil – 1 tbsp
For the Momo Wrapper:
Maida (All-purpose flour) – 1 cup
Cornflour – ¼ cup
Salt – to taste
Oil – 2 tbsp
Water – as needed to knead a dough
For the Chilli Oil:
– Oil – 1.5 cups
– Chilli Flakes – ½ cup
– Kashmiri Chilli Powder – 1 tbsp
– Sesame Seeds – 4 tsp
– Salt – ½ tsp
– Sugar – 2 tbsp
– Ginger – 1-inch piece, chopped
– Soy Sauce – 2 tbsp
– Stock Cube – 1
– Garlic – 15 cloves, chopped
– Onion – 2, finely chopped
Instruction:
Step 1: Make the Wrapper Dough
– In a large bowl, mix maida, cornflour, and salt.
– Add oil and gradually mix in water to form a smooth, non-sticky dough.
– Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step 2: Prepare the Chicken Filling
– In a mixing bowl, combine: Chicken keema and chopped chicken, Onion, spring onion, ginger, garlic, green chili, coriander, soy sauce, oil, and salt.
– Mix thoroughly until all ingredients are evenly incorporated.
– Keep the filling refrigerated while you prepare the wrappers.
Step 3: Shape the Momos
– Divide the dough into small equal-sized balls.
– Roll each ball into a thin circle (~3 inches in diameter).
– Place a spoonful of chicken filling in the center.
– Fold and pleat the edges to seal the momos in a half-moon or round shape.
Step 4: Steam the Momos
– Prepare a steamer (or use an idli steamer or bamboo steamer).
– Grease the steamer tray or line it with parchment to prevent sticking.
– Place the momos in the steamer, leaving space between each.
– Steam for 10–12 minutes on medium heat, or until the wrappers become glossy and translucent.
Step 5: Make the Chilli Oil
1. Heat oil in a pan until hot but not smoking. Add the garlic and onion until it's crispy but not burnt.
2. Separate the oil and the onion garlic mixture.
3. In a heatproof bowl, mix chili flakes, Kashmiri chili powder, sesame seeds, salt, sugar, ginger, soy sauce, onion-garlic mixture and stock cube.
3. Pour the hot oil over the mixture and stir well.
4. Let it cool and store in a jar.
The chilli oil 🤤🤤🤤
That's a dream combination!
You need to go viral!
This looks so delicious i WILL DEFINITELY TRY THIS AND THANK YOU SO MUCH LIKE I FINALLY LEARNED HOW TO SHAPE MY MOMO I'LL USE YOUR METHOD
In life sometimes I feel as useless as the hand dough kneader .
Looks so goooood!!!!❤