Chicken Momos

Ingredients

Stuffing

• 200 grams chicken kheema
• 2 tablespoons chopped onion
• 2 teaspoons finely chopped green capsicum
• 1 teaspoon ginger garlic paste
• 1 teaspoon chopped green chilli
• ½ teaspoon garam masala
• Salt to taste
• 1 teaspoon soya sauce
• ½ teaspoon lime juice
  Dough
• 1 cup refined flour
• 2 teaspoons oil
• Salt to taste
  Chutney
• 1 medium tomato boiled
• 3 boiled dry red chillies
• 3-4 garlic cloves
• Salt to taste
  Sugar to taste

Method

1. Heat a steamer with a cover. Apply oil on base.
2. For the stuffing, add chicken kheema, onion, capsicum, ginger garlic paste, green chilli, garam masala, salt, soya sauce and lime juice in a bowl. Mix well.
3. For the dough, add refined flour, oil and salt in a bowl and knead to soft dough. Cover with a muslin cloth and set aside.
4. Divide dough into equal portions, dust some flour and roll them into medium thick discs.
5. Add 1 spoonful of stuffing in centre of a disc fold into half, gently tap and seal the edges and then gently fold the two ends and slightly tap the rim to form a pouch like shape.
6. Place momos in steamer and cover and cook for 10-15 minutes on low heat.
7. For chutney, in a blender peel, cut into slices and add tomato, dry red chillies, chop and add garlic cloves, salt, sugar and add little water and blend to a fine paste. Remove in a bowl. Set aside.
8. Switch off heat for momos.
9. Transfer momos in a serving bamboo bowl with a banana leaf on it.
10. Serve hot with prepared chutney.