One thing I miss big time when we shifted to Doha, was yummy street food from back home. Along we chaat, bhel and desi Chinese dishes there was one more dish that I would crave was chicken momos or dumplings or dim sum.
Momos can be made with different fillings veggies, chicken, shrimps and beef.
The filing always has loads of different herbs and scallion along with the protein, which makes it flavourful.
Mostly momos are steamed but you can take a step further and pan-fried or deep-fried and latest entry is tandoori momos, and trust me they are delicious 😍😍
300 gms Maida
3/4 cup cold water
1/4 tsp salt
250 gms minced chicken
2 medium onion
2 inch ginger
1 stick celery
1 bunch fresh coriander
3 stalks of spring onions
2 green chilies
1/4 tsp black pepper
2 tbsp soya sauce
3 tbsp olive oil
1/2 tsp crushed cumin
Salt to taste
First make the dough. Sift flour and salt together and with cold water make a stiff dough. Knead for 7-8 minutes, you can use little flour for dusting if dough is sticky. Once the dough is nice and smooth wrap it in cling film and let it rest for 30 minutes.
To make the filling chop onion, celery, ginger, chilies, fresh coriander and spring onion finely. You can add any other vegetable of your choice in the mix.
In a large bowl add chicken mince, all the chopped veggies, soya sauce, olive oil, salt and black pepper and mix well. Let the mixture marinate for one hour at least.
To make momos take the dough out of cling wrap and knead for 2 minutes. Divide the dough in equal small portions, with help of rolling pin roll out small disc, size of small puri. But it should be thin. Use dry flour if required.
No take the rolled out disc on your palm and place a spoonful of filling on the centre, lift both the side of dough and start pinching to seal the momos. Similar repeat the process with the remaining dough.
Bring water to boil in the steamer and grease the steamer tray well. Place the momos on to the grease tray don’t crowd it.
Let the momos steam for 12-15 minutes. When cooked the dough will not be sticky to touch.
Carefully remove the cooked momos on to the serving platter and serve hot with spicy chutney.
Spicy Tomato chutney
1 large tomato
3 clove of garlic
1 inch ginger
1 tbsp lemon juice
1/2 bunch coriander leaves
1/2 tbsp red chili paste
Salt to taste
2 tbsp olive oil
Wash and dry tomato, then smear little oil on it. With help fork speared in the tomato, roast the tomato over the open flame for about 4-5 minutes or until the skin is charred.
Immediately tightly wrapped the tomato in aluminum foil. For 15 minutes, meanwhile in chopper add remaining ingredients.
Remove the remove from the foil and peel off the charred skin. Roughly chop the tomato and put it in the chopper. Make paste. If too thick add little water.
Spicy Tomato chutney is ready to serve with our Chicken momos.