Many Years ago I had been to Guwahati to a friends place and that's the first time I encountered with this popular street food of North East Indian called Momo's though now popular all over the country .
When I had them for the first time I wasn't a great fan of them because the flavors they use in that part of the country are quite bland and that is when they are served with a spicy chutney to balance it all out.
But later when I visited one of my friend living there her mother made us some at home some momo's and I just loved them, they were so much a pack of exotic flavors. Its later that I realized we can make the filling with all that we like and its just an art to wrap up a perfect momo or dumpling.
Ingredients
For the filling
1. Chicken Mince - 200 gms
2. Onion - 1 large finely chopped
3. Garlic - Minced -1 tsp
4. Pepper - 1/2 tsp crushed
5. Oil - tbsp
6. Lemon Juice - 1 tbsp
7. Salt to taste
8. Coriander leaves - 1 tbsp chopped
For the wrapper
1. Maida/ all purpose flour - 1 cup
Knead the maida into a soft dough with a pinch of salt and keep aside to rest for 20 to 30 mins.
Method
Heat oil in a pan, add the minced garlic, chopped onion, when the onion turns translucent add the minced chicken and cook till the chicken is done, other seasonings like crushed pepper, salt, coriander leaves and lemon juice.
Keep the stuffing aside to cool.
Now take a small portion ( a lime sized) of the kneaded maida and roll out like a thin chapati.
Place a tablespoon full of filling in the center of the rolled out dough and start wrapping into neat pleats and pinch in the center ( basically like a potli)
There are various ways to wrap the dumplings, you can take tutorials from some youtube channels to learn the technique.
Once all your dumplings are made, heat up your steamer ( sondor) or even a idli maker and place the dumplings inside and steam them for 20 mins.
Serve them hot with spicy momo chutney or even ketchup.
Note - You can play around with the filling with whatever ingredients you like, some chopped cabbage and carrots, capsicums , green chillies for extra heat etc. But avoid any coloring spices like turmeric and red chilli.
Just make sure that the filling turns out very dry.
When I had them for the first time I wasn't a great fan of them because the flavors they use in that part of the country are quite bland and that is when they are served with a spicy chutney to balance it all out.
But later when I visited one of my friend living there her mother made us some at home some momo's and I just loved them, they were so much a pack of exotic flavors. Its later that I realized we can make the filling with all that we like and its just an art to wrap up a perfect momo or dumpling.
Ingredients
For the filling
1. Chicken Mince - 200 gms
2. Onion - 1 large finely chopped
3. Garlic - Minced -1 tsp
4. Pepper - 1/2 tsp crushed
5. Oil - tbsp
6. Lemon Juice - 1 tbsp
7. Salt to taste
8. Coriander leaves - 1 tbsp chopped
For the wrapper
1. Maida/ all purpose flour - 1 cup
Knead the maida into a soft dough with a pinch of salt and keep aside to rest for 20 to 30 mins.
Method
Heat oil in a pan, add the minced garlic, chopped onion, when the onion turns translucent add the minced chicken and cook till the chicken is done, other seasonings like crushed pepper, salt, coriander leaves and lemon juice.
Keep the stuffing aside to cool.
Now take a small portion ( a lime sized) of the kneaded maida and roll out like a thin chapati.
Place a tablespoon full of filling in the center of the rolled out dough and start wrapping into neat pleats and pinch in the center ( basically like a potli)
There are various ways to wrap the dumplings, you can take tutorials from some youtube channels to learn the technique.
Once all your dumplings are made, heat up your steamer ( sondor) or even a idli maker and place the dumplings inside and steam them for 20 mins.
Serve them hot with spicy momo chutney or even ketchup.
Note - You can play around with the filling with whatever ingredients you like, some chopped cabbage and carrots, capsicums , green chillies for extra heat etc. But avoid any coloring spices like turmeric and red chilli.
Just make sure that the filling turns out very dry.
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