Aye Mere Aziz Humwatano! Let’s Make Chatpata Chicken Momos!

Namaste and Tashi Delek, my dear food-loving friends! Chef Curry Do-Pyaza here, ready to tickle your taste buds with a delightful dish that bridges the majestic Himalayas and the bustling streets of India: Chicken Momos!

Momos are not just food; they are a feeling, a warm hug on a chilly evening. In the vibrant hills of Darjeeling, Sikkim, and Ladakh, you will find these savory dumplings being devoured with gusto. They are a staple during Losar (Tibetan New Year), Dashain (Nepalese festival), and any happy family gathering where laughter and good food are the main ingredients.

A Pinch of History

These little pockets of joy have a fascinating past. Momos are believed to have originated in Tibet, where they were traditionally filled with yak meat. As they travelled across the Himalayas into India and Nepal, the fillings adapted to local tastes and ingredients. Now, chicken, vegetables, and even paneer (Indian cheese) reign supreme!

Get Ready to Roll!

Preparation Time: 30 minutes (for the dough and filling)
Cooking Time: 20 minutes (steaming)

Ingredients Ka Bhandar (A Treasure Trove of Ingredients)

For the Dough:

2 cups Maida (All-purpose flour)
½ teaspoon Namak (Salt)
¾ cup Pani (Water), lukewarm

For the Chicken Filling:

250 grams Chicken Keema (Ground chicken)
1 medium Pyaaz (Onion), finely chopped
1 inch Adrak (Ginger), grated
2 Lahsun (Garlic) cloves, minced
2 Hari Mirch (Green chilies), finely chopped (adjust to your spice level!)
1 tablespoon Hara Dhaniya (Fresh coriander leaves), chopped
1 teaspoon Soy Sauce
½ teaspoon Garam Masala (Indian spice blend)
½ teaspoon Jeera Powder (Cumin powder)
Namak (Salt) to taste
Kali Mirch (Black pepper) to taste
1 tablespoon Tel (Oil)

Cooking Instructions: A Step-by-Step Kahani (Story)

Dough Ki Tayari (Dough Preparation): In a large bowl, combine the maida and namak. Slowly add the pani, kneading until you have a smooth, elastic dough. Cover it with a damp cloth and let it rest for at least 30 minutes. This is crucial for soft momos!
Filling Ka Jadoo (Filling Magic): In a separate bowl, combine the chicken keema, pyaaz, adrak, lahsun, hari mirch, hara dhaniya, soy sauce, garam masala, jeera powder, namak, and kali mirch. Mix everything together thoroughly with your hands. Make sure all the aromatic ingredients are nicely incorporated.
Momos Ko Shape Dena (Shaping the Momos): Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular disc. Place a spoonful of the chicken filling in the center of the disc.
The Art of Folding: Now comes the fun part! There are many ways to fold a momo. You can make pleats along one side and seal them to the other, creating a crescent shape. Or, you can bring all the edges together to form a round, potli (bundle)-like momo. YouTube is your friend here! Practice makes perfect.
Steaming Ka Waqt (Steaming Time): Grease a steamer basket with tel to prevent the momos from sticking. Arrange the momos in the steamer, leaving some space between them. Steam for 15-20 minutes, or until the momos are cooked through and the outer dough is translucent.

Tips and Tricks:

Juicy Filling: Don’t overcook the chicken filling. It should be moist and flavorful.
Perfect Dough: The dough should be soft but not sticky. Adjust the water accordingly.
Steaming is Key: Over-steaming can make the momos soggy. Keep a close eye on them.
Variety is the Spice of Life: Add finely chopped cabbage or carrots to the filling for extra texture and flavor.

Cooking Mediums:

Gas Stove: The traditional way! Use a steamer pot with a steamer basket.
Induction Stove: Works just like a gas stove, but with more precise temperature control.
Pressure Cooker: You can steam momos in a pressure cooker without the whistle. Add water to the bottom, place a trivet, and then the steamer basket on top.
Oven: Not ideal for momos.
Microwave: Not recommended, as it can make the momos rubbery.
Air Fryer: Not recommended, as it can make the momos dry.
Slow Cooker/Crockpot: Not suitable for momos.

Nutritional Information (Approximate):

(Per serving, based on 6 momos)

Calories: 250-300
Protein: 15-20g
Carbohydrates: 30-35g
Fat: 10-15g

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve your steaming hot chicken momos with a fiery red chilli chutney, a tangy tomato chutney, or a creamy sesame sauce. A bowl of clear vegetable soup on the side makes it a complete and satisfying meal.

Aakhri Baat (Final Words):

So there you have it, my friends! A simple, yet incredibly delicious recipe for Chicken Momos. I urge you to try this at home. Gather your loved ones, put on some Bollywood music, and get ready to roll! Share the joy of homemade momos with your friends and family.

Happy Cooking!
Chef Curry Do-Pyaza.

Aye Mere Aziz Humwatano! Let’s Make Chatpata Chicken Momos!