Authentic Recipe of Momos/ Chicken and Vegetables Momos/ Street Style Momos

Welcome to Dastora #BusinessIdeas #ChickenMomos #EidSpecial #DawatSpecial #HimaliyanFood #PakistaniFood #IndianFood #SteamedMomos #DumplingLovers #FriedMomos #HowtomakeMomos #EasyRecipeofMomos #DifferentShapeofMomos #MomofromScratch #SpicyMomoChutney #MomoSauce #MomoLovers #MomoFolding #Dinner #Lunch #KitchenwithAmna #ChefAmna #Dastora #RamadanSpecial #EasyRecipes #Snacks #Craving #Delicious #OneDishIdeas #HiteaIdeas #DawatSpecialRecipe #BreakfastSpecial #Kitchen #Foodie Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ Chicken & Vegetable Momos with Spicy Tangy Chutney Ingredients For the Dough All-purpose flour (maida) – 2 cups, sifted Salt – 1 tsp Cooking oil – 1 tbsp Water – as required For the Filling Cooking oil – 2 tbsp Onion – 2 tbsp, finely chopped Ginger-garlic paste – 2 tbsp Green chilies – 1 tbsp, finely chopped Chicken mince – 250 g Carrot – ½ cup, finely chopped Capsicum – ½ cup, finely chopped (optional) Cabbage – 1 cup, finely chopped Salt – 1 tsp Black pepper – 1 tsp Soy sauce – 1 tbsp Tomato ketchup – 1 tbsp Fresh coriander – a little For the Chutney Water – 1 cup Tomatoes – 3 medium, halved Onion – ½ medium Garlic – 5 cloves Ginger – 1 small piece Dried red chilies – 8 Cornflour – 1 tbsp Water – 2 tbsp Salt – ½ tsp Black pepper – 1 tsp Chili sauce – 1 tbsp Vinegar – 1 tbsp Soy sauce – 1 tbsp Sugar – 2 tbsp Tomato ketchup – 1 tbsp Chili flakes – 2 tbsp White sesame seeds – 1 tbsp Fresh coriander – a little For Garnishing Chili-flakes spicy oil/paste Crushed red chilies White sesame seeds Fresh coriander Directions Prepare the Dough Mix flour, salt and oil. Gradually add water and knead into a smooth dough that is neither too hard nor too soft. Cover and rest for 30–60 minutes. Prepare the Filling Heat oil and sauté onion, ginger-garlic paste and green chilies. Add chicken mince and cook for 5–7 minutes over medium-low heat. Add carrot, capsicum and cabbage. Cook over high heat for 2–3 minutes until the excess moisture evaporates. Add salt, black pepper, soy sauce and tomato ketchup. Cook for 2 minutes, then turn off the heat. Add coriander and let the filling cool. Prepare the Chutney Add water, tomatoes, onion, garlic, ginger and dried red chilies to a pan. Cook until the tomatoes soften, then remove their skins. Make a slurry with cornflour and 2 tbsp water. Add it to the pan and cook until slightly thickened. Blend until smooth. Return to the pan and add salt, black pepper, chili sauce, vinegar, soy sauce, sugar, tomato ketchup, chili flakes, sesame seeds and coriander. Mix well and set aside. Shape the Momos Knead the dough again and divide into 4 portions. Roll out each portion and cut into round wrappers. Place about 1 tbsp filling in the center, apply a little water around the edges, fold and seal. Shape as desired, including pleated momos. Method 1 – Steamed Bring 1–2 litres of water to a boil in a pot. Grease a steamer tray with oil and arrange the momos with some space between them. Lightly brush with oil. Place the tray over the steamer stand, cover and steam over medium heat for 12–15 minutes. Serve with the prepared chutney and garnish with chili-flakes spicy oil, crushed red chilies, sesame seeds and coriander. Method 2 – Pan-Cooked Heat a little oil in a pan and arrange the momos. Brush the tops with oil and add about ½ litre water. Cover and cook for 5–7 minutes. Turn the momos over, cover again and cook for another 5–7 minutes until fully cooked. Serve with chutney and garnish as desired. If you enjoyed this recipe, please subscribe to my channel for more delicious recipes.