5/5 (1)

My husband learnt this dish from one of his Nepali friends during his bachelor life. He and his friends used to have potlucks almost every weekend, and one of the item on the menu will be Momos.

After I tasted this dish, I also started making it at least once every month. The procedure is simple, but requires patience to make each and every Momo. I had a misconception that only fried food tastes great, but this delusion vanishes away once you bite into it.

Servings: 35 momos

Ingredients:

For the Momos:

1. Minced Chicken – 500 gms
2. Wonton wraps – 35
3. Onion – 1 cup (finely chopped)
4. Ginger – 1 tablespoon (finely chopped)
5. Garlic – 1 tablespoon (finely chopped)
6. Coriander leaves – 1 handful (finely chopped)
7. Turmeric powder – 1/4 teaspoon
8. Chilli powder – 1/2 tablespoon
9. Coriander powder – 1 tablespoon
10. Garam masala – 1/2 teaspoon
11. Salt – as needed
12. Oil – 2 tablespoon

For the Chutney:

1. Tomatoes – 3 (big ones)
2. Garlic – 4 cloves
3. Green chilli – 1 (medium size)
4. Coriander leaves – few sprigs (finely chopped)
5. Salt – as needed

Method:

1. First, chop the onions, coriander leaves, ginger and garlic. Then add these contents along with turmeric powder, chilli powder, coriander powder, garam masala, salt, oil to the minced chicken and mix well.

2. The mixed contents will look as shown below.

3. Take the wonton wraps and spread water on 4 sides of the wrap with the index finger. Then take a tablespoon full of the meat mixture and place it in the middle of the wrap.

4. First, join the two opposite edges of the wonton wrap. Then, join the remaining two edges as shown below.

Note: Since the wonton wrap is coated with water, the edges stick together immediately.

5. Steam cook for 15 minutes under medium flame in an idly cooker as shown below.

6. For the chutney: Place 3 large tomatoes in boiling water for 5 minutes. Take the tomatoes out of the water and remove its skin. Blend it along with garlic, coriander leaves, green chilli and salt.

7. Serve hot!