160/-रुपए me itna sab कुछ 😳

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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