Whole Wheat Chicken Momos

I am sure most of you are exactly like me when it comes to momos. I could have momos everyday of my life and still be craving them. I have run i to so many different recipes for them and each one is just as awesome. This is my recipe for momos and I made them with whole wheat dough to not eat to much of refined flour.

Ingredients

For the filling

  1. 500 gm Minced chicken
  2. 2 Medium onions
  3. 9- 10 Cloves of garlic
  4. A 2”x 1” piece of ginger
  5. 3 Green chillies
  6. A bunch of coriander
  7. 1 Teaspoon ground pepper
  8. Salt as per taste

For the dough

  1. 3 cups whole wheat flour (atta)
  2. 1 Cup water (add as per need)
  3. 4-5 Tablespoons of oil
  4. 1 Teaspoon salt
  5. Salt as per taste

Method

For the dough

  1. In a large mixing bowl mix together the wheat flour and salt. Rub the oil into the dry ingredients till mixed well.
  2. Bring the dough together with enough water and knead well till very smooth and elastic. The dough should be not to tough but elastic and pliable so you can roll it out very thin and fold the momos with out the covering tearing.

For the filling

  1. In a food processor finely chop the onions, garlic, ginger and green chillies.
  2. In a large mixing bowl combine the chicken mince and the minced onion and aromatics mix from the food processor. Add the pepper and mix throughly. Add the salt just before you are ready to fill and fold the momos or else your mixture will become wet and runny.

Filling and folding the momos

I did some of the momos in the traditional round momo shape as it is a quick method.
I also did some in the no tail braid shape. This works very well with soup dumplings.

To fill and fold the momos there are several different techniques. Do the one you are most comfortable with. We folded them in two ways as little bundles in the traditional round shape and as no tail braids. I’m attaching a video below that I have referred to several times to practice my folding skills.

Steaming the momos

Normal flour momos are mostly ready within 12-15 minutes. Whole wheat ones take a little longer to cook. to ensure you get an evenly cooked covering, steam them for about 18-25 minutes (depending on how thin your dough was rolled)

Make sure your steamer is well oiled so that the momos don’t stick to the bottom. Leave some gap between the momos as they do grow in size as they cook.

Green Chilly Dip

This sweet and sour dipping sauce makes for a fun condiment to have with your momos. Unlike it’s fiery red chilly brother this can be had in heaps and surprisingly helps in cutting the heat.

Ingredients

  1. 2 Large tomatoes
  2. 10-12 cloves of garlic
  3. 1 Big onion
  4. 2-3 green chillies
  5. Juice of 1 lemon
  6. A bunch of coriander
  7. Sugar
  8. Salt (add according to taste).

Method

  1. Add the green chillies, onion cut into chunks and garlic in a food processor and blitz till turned to a paste.
  2. Add the tomato cut into chunks and run the food processor till it turns into a puree and is smooth.
  3. Add the sugar and salt as per taste) and lemon juice, pulse again.
  4. Add the coarsely cut coriander and pulse once. to just mix it all up but not let the coriander be ground. You should have thick dipping sauce with very fine coriander leaves. The taste is tangy, garlicky, sweet and sour, and of course ending with the heat of the green chillies.
  5. Empty out into a serving dish and set aside.

Red Chilly Dip

Fiery, tangy and superbly flavoursome this chilly garlic dip is a must do with any kind of momos.

Ingredients

  1. 3 Large tomatoes
  2. 10-12 cloves of garlic
  3. 1 medium onion
  4. 4- 5 Whole red chillies soaked in hot water for at least an hour.
  5. Juice of 1 lemon
  6. A bunch of coriander
  7. Salt (add according to taste).

Method

  1. Add the drained red chillies, onion cut into chunks and garlic in a food processor and blitz till turned to a paste.
  2. Add the tomato cut into chunks and run the food processor till it turns into a puree and is smooth.
  3. Add the salt as per taste) and lemon juice, pulse again.
  4. Add the coarsely cut coriander and pulse once. to just mix it all up but not let the coriander be ground. You should have thick dipping sauce with very fine coriander leaves. The taste is garlicky and sour, and of course ending with the kick of heat from the red chillies.
  5. Empty out into a serving dish and set aside.

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