जो भी hai 1 plate laga do jaldi 🫨

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (warm (around 40°C))
• 1 tsp Salt (for dough)
• 1 tbsp Vegetable Oil (for dough)
• 250 g Ground Chicken (fresh, preferably skinless)
• 1 cup Cabbage (finely shredded)
• 1/2 cup Carrot (grated)
• 1/2 cup Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1/4 tsp Black Pepper (freshly ground)
• 1 cup Cilantro Leaves (packed, fresh)
• 1/2 cup Mint Leaves (packed, fresh)
• 2 Green Chili (adjust to heat preference)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Plain Yogurt (full‑fat, unsweetened)
• 2 Ripe Tomatoes (medium, roughly chopped)
• 1/2 tsp Red Chili Powder (adjust to spice level)
• 1 pinch Sugar (balances tomato acidity)
• 1 tsp Oil (for tomato sauce sauté)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted all‑purpose flour, 1 tsp salt, and 1 tbsp vegetable oil. Gradually add warm water while mixing until a soft, non‑sticky dough forms. Knead for 5–7 minutes until smooth, then cover with a damp cloth and let rest for 20 minutes.

   Time: PT15M

2. Prepare the Filling

   In a separate bowl, combine ground chicken, shredded cabbage, grated carrot, chopped onion, minced garlic, minced ginger, soy sauce, 1/4 tsp black pepper, and a pinch of salt. Mix thoroughly until the ingredients are evenly distributed.

   Time: PT10M

3. Shape the Momos

   Divide the rested dough into 12 equal pieces. On a lightly floured surface roll each piece into a thin 3‑inch circle. Place about 1 tablespoon of filling in the centre, fold the edges together and pleat to seal, forming a classic half‑moon shape.

   Time: PT15M

4. Steam the Momos

   Arrange the sealed momos in a steamer basket, leaving a little space between each. Steam over boiling water for 10–12 minutes, or until the dough turns translucent and the chicken is fully cooked.

   Time: PT12M

   Temperature: 100°C

5. Blend the Green Chutney

   In a blender, combine cilantro, mint, green chilies, lemon juice, yogurt, 1/2 tsp salt, and enough water (about 2‑3 tbsp) to achieve a smooth, pourable consistency. Blend until bright green and smooth.

   Time: PT5M

6. Prepare the Tomato Sauce

   Heat 1 tsp oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Add chopped tomatoes, red chili powder, 1/2 tsp salt, and a pinch of sugar. Cook, stirring occasionally, for 5 minutes until the tomatoes break down. Transfer to the blender and blend to a smooth sauce. Return to low heat for another 2 minutes to warm through.

   Time: PT7M

   Temperature: Medium heat

7. Plate and Serve

   Arrange the steamed momos on a plate. Drizzle or serve alongside the green chutney and tomato sauce. Enjoy while hot.

   Time: PT3M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g