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Chicken Momo - Steamed & Pan Fried

Jul-20-2015
Prachi Pawar
0 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Chicken Momo - Steamed & Pan Fried RECIPE

I had little minced chicken in my freezer, i didn't want to make chicken samosas, and suddenly Momo idea struck me! :D Momos can have fillings of veggies, paneer or meat, as per one's preference. I made two varieties in this, steamed and Pan fried in store bought Schezwan sauce. Sounds Yum right!

Recipe Tags

  • Non-veg
  • Dinner Party
  • Pan Asian
  • Appetizers

Ingredients Serving: 5

  1. For Dough: .
  2. All purpose flour/Maida - 1 cup
  3. Water - as needed
  4. Oil - 1 tbsp
  5. Salt - 1 tsp
  6. For Filling:
  7. Minced Chicken - 1/2 kg
  8. Onion - 2 very finely chopped
  9. Ginger garlic paste - 1 tbsp
  10. Soy Sauce - 1 tsp
  11. Green Chilly Sauce- 2 tsp
  12. Pepper powder - 1 tsp
  13. Tomato ketchup - 1 tbsp
  14. Salt - 1/2 tsp
  15. Sugar - 1/4 tsp
  16. Oil - 1 tbsp
  17. For Pan Fried version:
  18. Schezwan sauce - 3 tbsp [ I bought Chings schezwan sauce]
  19. Oil - 1 tbsp

Instructions

  1. In a bowl, combine maida, salt and oil. Knead until soft ball by adding required amount of water. Set aside.
  2. Clean and wash minced chicken thoroughly. Take a pan, add oil and on high flame saute ginger-garlic paste for a minute. Now add finely chopped onions and fry till transparent. Drop in minced chicken and combine well.
  3. As we are cooking on high flame, keep an eye on it. Once chicken is half done, add soya sauce, green chili paste, pepper powder and tomato ketchup. Combine well.
  4. As we are using minced chicken, it will cook fast. Once done, stir in salt and sugar. Turn off flame and leave this to cool before stuffing.
  5. Here comes the important part. Roll out the dough into big thin round. Using a lid or round cookie cutter, cut the rolled dough into small rounds.
  6. On each rolled round apply little water on edges and add little filling. Fold it and bring all the edges together to the centre by making pleats. Pinch and twist the pleats to keep the stuffing intact.
  7. I used rice cooker steamer basket to steam these momo’s. Grease rice steamer basket and heat water in rice cooker. Gently and carefully close the lid and steam for 10-15 minutes. Once done, serve hot with your choice of sauce.
  8. To pan fry these on high heat, keep pan and add oil to it. Gently place the steamed momo’s and carefully turn all the sides’ to fry evenly.
  9. Add homemade/store bought Schezwan sauce and stir to coat momo’s evenly. Garnish with coriander and serve hot.

Reviews (3)  

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Shubhashree Roy
Sep-13-2016
Shubhashree Roy   Sep-13-2016

shalini chawla
Mar-18-2016
shalini chawla   Mar-18-2016

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