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These dainty sacks filled with chicken kheema filling, bursts with flavour the moment you take a bite. Momos can be steamed as well as deep fried. We prefer steaming over deep-frying because when you steam a momo, it makes for a healthy as well as a luscious mouthful of goodness. All good things come in small packages; doesn’t this recipe precisely prove the point?
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||20-25 Minutes|
- 200 g chicken, minced
- 100 cup refined flour
- spring onion, chopped
- ginger, chopped
- garlic, chopped
- green chilli, chopped
- 2 tbsp soy sauce
In a bowl, take refined flour and water and knead a soft dough.
Mix minced chicken, spring onion, chopped garlic and ginger, soy sauce and salt together in another bowl. Keep it aside.
Divide dough into 12 parts each. Roll out thinly. Place, the stuffing on one side of the dough and close the other ends tightly. Bring all edges to the centre and roll it like pleats.
Steam in steamer for about 15 minutes.
Serve hot with tomato ketchup.
|Total Fat||1.8 gm|
|Total Carbohydrates||20.0 gm|