Authentic Nepali Street Style Juicy Momo Recipe In Bengali | Chicken Momo Recipe | Shampa's Kitchen
Recipe Information
Chicken Momo
Cultural Context
Originating from Tibet, Chicken Momo has become a staple in Nepalese cuisine, often enjoyed during festivals and special occasions. These delightful dumplings are a symbol of hospitality and community, typically served with a tangy dipping sauce. Today, momos have gained popularity in various regions, with numerous fillings and cooking styles, reflecting local tastes and ingredients.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: rice flour
Whole wheat flour adds fiber and nutrients.
chicken
🥗Healthier: tofu
💰Cheaper: ground turkey
Tofu is plant-based and lower in calories.
soy sauce
🥗Healthier: tamari
💰Cheaper: coconut aminos
Tamari is gluten-free and lower in sodium.
sesame oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides healthy fats.
Blend 500 gm boneless chicken in a blender and put it in a bowl.
Add 3 big size chopped onion, 1 bowl chopped spring onion, 1 cup chopped coriander, 1 tbsp garlic paste, 1 tsp black pepper powder, ½ tsp salt, and 30 gm room temperature butter to the bowl.
Add 4 tbsp refined oil and mix all the ingredients properly.
Cover the mixture and put it in the fridge for 1 – 2 hours.
In a mixing bowl, add 3 cups maida and ½ tsp salt, and mix properly.
Slowly add water to make a soft dough, ensuring it is not too soft or too hard.
Cover the dough and let it rest for 15 – 20 minutes in a small bowl.
Cut small balls from the dough and roll them out to poori size with dry maida, one by one.
Start boiling water in a steamer.
Add the stuffing at the center of each rolled dough and seal the edges to make dumplings/momos.
Brush oil in the steamer insert and place all the momos in it.
Once the water starts boiling, place the insert on top and close the lid.
Steam for 15 minutes on medium flame.
After 15 minutes, turn off the oven and check if the momos are ready.
Cooking Techniques
Equipment Needed
Spice Level:
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