160/-रुपए me itna sab कुछ
160/-रुपए me itna sab कुछ 😳 is a easy Chinese‑Indian Fusion recipe that serves 4. 420 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 20 min | Cook: 20 min | Total: 45 min
Cost: $29.43 total, $7.36 per serving
Ingredients
- 30 pieces Momo Wrappers (store‑bought round dumpling wrappers)
- 250 g Ground Chicken (for filling; can substitute with minced pork or paneer for vegetarian version)
- 100 g Cabbage (finely shredded)
- 2 stalks Green Onions (chopped)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (freshly grated)
- 2 tbsp Soy Sauce (low‑sodium)
- 1 tsp Sesame Oil (for flavor)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 100 g Yogurt (plain, for tandoori marination)
- 1 tbsp Tandoori Masala (store‑bought blend)
- 4 tbsp Mayonnaise (for shashwan mayo and tandoori mayo)
- 2 tbsp Fresh Coriander (chopped, for garnish)
- 1 tbsp Lemon Juice (for shashwan sauce)
- 4 pieces Rumali Roti (thin hand‑torn flatbread)
- 150 g Mixed Salad (lettuce, cucumber, tomato, lightly dressed)
- 3 tbsp Green Chutney (store‑bought or homemade cilantro‑mint chutney)
Instructions
Prepare the Basic Momo Filling
In a mixing bowl combine ground chicken, shredded cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and red chili powder. Mix until evenly combined.
Time: PT5M
Divide Filling for Five Flavors
Split the filling into five equal portions. Keep one portion plain for the creamy Afghan style, add 1 tbsp yogurt and 1 tsp tandoori masala to the second for tandoori, mix extra chili powder into the third for chili, keep the fourth as‑is for crispy, and add a dash of extra soy sauce to the fifth for a richer shashwan flavor.
Time: PT5M
Stuff and Shape Momos
Place a teaspoon of the chosen filling in the center of each wrapper. Moisten the edges with water, fold into a pleated crescent shape, and seal tightly.
Time: PT10M
Steam the Momos (Afghan, Tandoori, Chili, Crispy Base)
Arrange the first four groups of momos in a steamer basket, leaving space between each. Steam over boiling water for 8 minutes until the wrappers become translucent and the filling is cooked through.
Time: PT8M
Temperature: 100°C
Pan‑Fry the Crispy Momos
Heat 1 tbsp oil in a non‑stick pan over medium heat. Add the steamed crispy‑base momos and fry for 2‑3 minutes per side until golden brown and crisp.
Time: PT4M
Temperature: 180°C
Prepare Shashwan Sauce & Mayos
In a small saucepan combine 2 tbsp mayonnaise, 1 tbsp lemon juice, a pinch of salt, and a drizzle of soy sauce. Heat gently for 1 minute, stirring, to create shashwan sauce. Divide the remaining mayonnaise into two bowls: stir 1 tbsp tandoori masala into one for tandoori mayo, and leave the other plain for shashwan mayo.
Time: PT3M
Temperature: Low heat
Plate the Assorted Momos
On a large serving platter arrange the five groups of momos in separate sections. Drizzle each section with its matching sauce (creamy Afghan – plain mayo, tandoori – tandoori mayo, chili – shashwan sauce, crispy – extra shashwan sauce, fried – a light sprinkle of chili powder). Garnish with chopped coriander.
Time: PT3M
Add Accompaniments
Place the mixed salad, green chutney, and warm rumali roti on the side of the platter.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 18 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 4 g
Dietary info: Contains meat, Gluten‑containing, Vegetarian option possible with paneer filling
Allergens: Wheat (wrapper), Soy (soy sauce), Egg (mayonnaise), Dairy (yogurt), Sesame
Ingredient Substitutions
- Instead of Momo Wrappers: Gyoza wrappers, Spring roll wrappers
- Instead of Ground Chicken: Minced pork, Crumbled paneer
- Instead of Cabbage: Shredded carrots, Finely chopped lettuce
- Instead of Green Onions: Chives
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Olive oil (less authentic)
- Instead of Red Chili Powder: Paprika, Cayenne pepper
- Instead of Yogurt: Greek yogurt, Buttermilk
- Instead of Tandoori Masala: Garam masala + paprika
- Instead of Mayonnaise: Greek yogurt
- Instead of Fresh Coriander: Parsley
- Instead of Lemon Juice: Lime juice
- Instead of Rumali Roti: Naan, Paratha
- Instead of Mixed Salad: Coleslaw
- Instead of Green Chutney: Tamarind chutney
Equipment Needed
- Steamer Basket
- Non‑stick Frying Pan
- Mixing Bowls
- Small Saucepan (optional)
- Spatula
- Knife
- Measuring Spoons
- Plate or Platter
Critical Steps — Do Not Skip
- Ensuring the momo wrappers are sealed tightly to prevent bursting during steaming.
- Steaming at a rolling boil (100°C) for the correct 8 minutes; under‑steaming leaves raw filling, over‑steaming makes wrappers soggy.
- Pan‑frying the crispy momos at medium‑high heat (≈180°C) for a short time to achieve crunch without burning.
Chef Tips from the Video
- Add a few drops of sesame oil to the filling for an authentic Afghan aroma.
- For extra smoky flavor on the tandoori momos, finish them under a broiler for 1‑2 minutes after steaming.
- Use a bamboo steamer for a traditional presentation and subtle woody scent.
Troubleshooting
Momos burst open during steaming.
Seal the edges firmly, ensure no air pockets, and steam at a steady boil without rapid agitation.
Crispy momos become soggy after frying.
Pat the steamed momos dry with a paper towel before pan‑frying and fry on medium‑high heat for a short time.
Sauce separates or curdles.
Heat the sauce gently over low heat while continuously whisking; do not bring to a boil.
Storage
Refrigerator: Store any leftover momos in an airtight container for up to 2 days. Re‑heat by steaming or pan‑frying.
Freezer: Freeze uncooked, sealed momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Steam directly from frozen.
Room temperature: Do not leave assembled platter at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the filling and keep it refrigerated for up to 24 hours before assembling.
- Steam all momos, then freeze them in a single layer before transferring to a bag.
- Sauces can be made a day ahead and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of momos in Chinese‑Indian fusion cuisine?
Momos originated in the Himalayan regions of Tibet and Nepal and were introduced to India by Tibetan refugees. Over time, Indian street vendors adapted them with local spices, sauces, and cooking methods, creating hybrid styles like tandoori and spicy momos that blend Chinese dumpling techniques with Indian flavors.
What are the traditional regional variations of momos in North‑East India and how does this five‑flavor platter reflect them?
In North‑East India, you’ll find steamed momos, fried momos, and the spicy “chilli momos” that use local chilies. This platter mirrors those variations by offering steamed (Afghan), tandoori‑marinated, chili‑spiced, crispy‑fried, and deep‑fried versions, showcasing the region’s diverse palate.
What occasions or celebrations is the assorted momos platter traditionally associated with in Indian street‑food culture?
Momos are a popular snack during monsoon evenings, college gatherings, and festive fairs. Vendors often serve multiple flavors together to attract crowds, making a mixed platter ideal for celebrations, movie nights, or casual get‑togethers.
What makes this five‑flavor momos platter special or unique in Chinese‑Indian cuisine?
The uniqueness lies in presenting five distinct flavor profiles—creamy, tandoori, spicy, crispy, and fried—on a single plate, each paired with its own sauce. This showcases the versatility of the humble momo and highlights the fusion of Chinese steaming techniques with Indian spice blends.
What are the authentic traditional ingredients for classic momos versus acceptable substitutes used in this recipe?
Traditional momos use wheat flour wrappers, minced meat (often yak or pork), and simple seasoning of salt and pepper. Acceptable substitutes in this recipe include ground chicken for a leaner protein, soy sauce for umami, and yogurt‑based marinades for tandoori flavor, all of which maintain authenticity while adapting to local availability.
What are the most common mistakes to avoid when making the five‑flavor momos platter at home?
Common errors include over‑filling the wrappers, which leads to bursting; under‑steaming, leaving the filling raw; and not drying the steamed momos before pan‑frying, resulting in soggy crisps. Follow the sealing, timing, and drying tips to ensure perfect texture.
Why does this recipe use a separate tandoori yogurt‑marinade instead of directly adding tandoori masala to the filling?
The yogurt creates a tenderizing effect and carries the tandoori spices evenly, mimicking the traditional tandoor‑cooking environment. Adding masala directly would give a drier texture and uneven flavor distribution.
Can I make the assorted momos platter ahead of time and how should I store the different components?
Yes. Prepare the filling and shape the momos, then refrigerate them uncooked for up to 24 hours. Steam and fry just before serving, or freeze uncooked momos for up to a month. Store sauces in sealed containers in the fridge and re‑heat gently before serving.
What texture and appearance should I look for when the momos are perfectly cooked?
Steamed momos should be translucent with a slightly glossy surface and the filling hot throughout. Crispy momos will have a golden‑brown, firm exterior while remaining soft inside. The sauces should be smooth and glossy, not separated.
What does the YouTube channel NIKHATTU LADKA VLOGS specialize in?
NIKHATTU LADKA VLOGS focuses on budget‑friendly Indian street‑food experiences, showcasing affordable yet flavorful dishes, often highlighting regional specialties and creative value‑for‑money meals.
How does the YouTube channel NIKHATTU LADKA VLOGS' approach to Chinese‑Indian fusion cooking differ from other Indian food channels?
The channel emphasizes high‑volume, multi‑flavor presentations at very low cost, like the five‑flavor momos platter for ₹160, whereas many other Indian channels focus on single‑dish tutorials or upscale restaurant recreations.
Last updated: September 6, 2026
