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- 1 Cup = 200ml
For the dough
- All purpose flour – 2 cup
- Water – as required to make a smooth dough
- Salt – to taste
- Mix salt with water. Add little by little salt water to the all purpose flour and knead it to make a smooth dough. Keep it aside covered for half an hour.
For the filling
- Garlic – 1 tsp (finely chopped)
- Ginger – 1 tsp (finely chopped)
- Boneless chicken – 200 gram (ground in a food processor or grinder)
- Pepper powder – 1 tsp
- Soya sauce – 1 tsp
- Onion – 1 small (finely chopped)
- Cabbage – ½ cup (finely chopped)
- Carrot – ¼ cup (finely chopped)
- Green chili – 1 or 2 (finely chopped)
- Spring onion – 2 tbsp (finely chopped)
- Salt – to taste
- Oil – 2 tbsp
- Heat oil in a pan, add finely chopped ginger garlic and saute till the raw smell disappear. To this add ground chicken, ½ tsp pepper powder, ½ tsp soya sauce and very little salt and cook over high flame stirring continuously till the chicken is cooked completely and the water content is dried up. Remove from flame.
- Add the remaining ingredients including ½ tsp pepper powder and ½ tsp soya sauce to the cooked chicken and combine well. Let it cool for some time at room temperature.
For making momos
- Make 5 – 6 balls out of the prepared dough. Take one ball out of it, roll it to a big circle and cut small circles out of it. Take one circle and add little prepared chicken filling at the center.
- Make pleats from one side. Wet the edge of the other half of the circle and seal it. Repeat the process with the remaining dough.
- Place these in a hot steamer without touching each other and steam it in batches for about 20 minutes. Serve hot with any sauce of your choice.
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