INGREDIENTS:
For Filling:
Chicken (500gms).
Curd (4 TBs).
Salt to taste.
Ginger-Garlic paste (2 TBs).
Chopped Coriander (1 bunch).
Chopped capsicum (1/2).
Black Pepper powder (1 TBs).
Oil for greasing.
For Dough:
Maida (2 cups).
Oil (1 TBs).
Salt to taste.
Water for kneading.
PROCEDURE:
In a pressure cooker add chicken, salt, curd 3 TBs, ginger-garlic paste and cook it for 4-6 whistles.
Off the flame, mash the chicken, remove the bones from it.
Now add remaining curd, black pepper powder and cook till all water is dried up.
Now add chopped coriander and capsicum and keep aside.
Now in a big bowl mix flour, oil and salt and knead well. Now add little little water and knead a soft dough and divide into small small dumplings and grease them and keep aside.
Now roll each dough over rolling pin and stuff filling into it.
Now in steamer boil water, grease the pan and allow the momos to steam for 10 minutes.
Serve them with schezwan sauce and enjoy steaming momos.
For Filling:
Chicken (500gms).
Curd (4 TBs).
Salt to taste.
Ginger-Garlic paste (2 TBs).
Chopped Coriander (1 bunch).
Chopped capsicum (1/2).
Black Pepper powder (1 TBs).
Oil for greasing.
For Dough:
Maida (2 cups).
Oil (1 TBs).
Salt to taste.
Water for kneading.
PROCEDURE:
In a pressure cooker add chicken, salt, curd 3 TBs, ginger-garlic paste and cook it for 4-6 whistles.
Off the flame, mash the chicken, remove the bones from it.
Now add remaining curd, black pepper powder and cook till all water is dried up.
Now add chopped coriander and capsicum and keep aside.
Now in a big bowl mix flour, oil and salt and knead well. Now add little little water and knead a soft dough and divide into small small dumplings and grease them and keep aside.
Now roll each dough over rolling pin and stuff filling into it.
Now in steamer boil water, grease the pan and allow the momos to steam for 10 minutes.
Serve them with schezwan sauce and enjoy steaming momos.
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