Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of East-South Asia border.Momos are extremely popular among the natives of the Indian subcontinent, and can be found in every kind of shop from restaurants to street vendors.
Over the few years momos have set itself favourite in everyone’s list. Momos taste best in winters and rainy season as freezy weather ks soothed by the warmth of the hot momos served with soup and chutney. Feels on cloud nine.
This Independence Day, sharing this unique presentation of Tricolor Chicken Momo. Do try this at home! ❤️
PREPARATION TIME– 30 minutes
COOKING TIME– 20 minutes
For the dough-
1. 500gms of flour(maida)
2. Refined oil
3. Lukewarm water
4. Salt to taste
5. Homemade Orange Food colour
6. Homemade Green Food colour
For the stuffings–
2.Finely chopped onions, capsicum,green chillies,cabbage,carrot
3. Salt to taste
4. Chicken masala (optional)
5.Refined oil (2 tbsp)
6. Coriander powder
7. Red chilli powder
1. In a bowl add 600 gms flour, 1tbsp salt. Divide the flour into three divisions. Add 3 tbsp oil and add orange food colour in one dough, green food colour in a another dough adding and 3rd dough dough will be white. By adding hot water knead a soft dough.
2. Cover the dough with a damped cloth.Keep it aside for 30mins.
3.After 30 mins knead it once again and then make small balls out of it.
4. Make thin round sheets out of each dough (Orange, green and white) and your momo sheets are ready.
1. In a bowl put the chicken keema along with pour all the vegetables (onions, chillies, capsicum, cabbage)
2. Add 4 tbsp to red chilli powder, 1tbsp of coriander powder, 1 tbsp chicken masala (optional) and 2 tbsp refined oil.
3.Mix everything well.Cover it and marinate it for atleast 45mins.
• Keep the marinate in your freezer for better marination.
Making of the momos–
1. Take the momo sheets and to it put 1 tbsp of your stuffings and wrap it giving it a shape of your choice.
2. Meanwhile add 1 1/2 cup of water to the steamer or momo stand on medium to high flame untill steam starts coming out.Usually it takes 5-6mins.(If you don’t have a steamer then you can simply take any aluminium kadhai of thick base and over it place a plate with peirceings on it.) Add a tbsp of salt to avoid the base from getting black.
3. Once the steam starts forming place the momos on the steamer. Put the steamer on medium to high flame for 12-15mins.
4. Serve hot with red sauce and green chutney.