Nepal Traditional Popular Tasty Steamed Chicken Momos Recipe

Chicken Momos are a renowned formula in Nepal, it is the most well-known dish in huge scope eateries, the vast majority of us think it is harder to make it at home by that café style, yet I cook it with straightforward strides with eatery taste which is made as customary. 

Elements of Steamed chicken momos 

1.50 cup Minced Chicken 

3.00 tbsp Onion 

4.00 no Green Chili 

0.50 cup Coriander Leaves 

1.00 tbsp Lemon Juice 

0.50 tbsp Soya Sauce 

0.50 tbsp salt 

2.00 cup Maida Flour 

3.00 tbsp Oil 

Steamed chicken momos 

STEP: 1 

Wash and hack the boneless chicken into fine pieces and add them into a blender container and mix it well to get minced chicken 

STEP: 2 

In the blender container add the slashed onion cuts and mix well them as coarsely or fine cleave as you need, 

STEP: 3 

In a blending bowl add minced chicken and add mixed onion with them and combine well as one, you can likewise add onion as finely hacked pieces 

STEP: 4 

In that equivalent bowl add finely hacked green chillies and cleaved coriander leaves and combine well as one, option of green cold is as much flavour required 

STEP: 5 

Then, at that point add 1/2 tbsp of ginger garlic glue and required salt for the chicken flavour combination, you can likewise add ginger and garlic as fine cleaved 

STEP: 6 

Then, at that point add 1/4 tbsp of soya sauce with them and again blend well to get delicate, then, at that point add 1/2 tbsp of lime squeeze and save it for marinating measure for at any rate 30 minutes 

STEP: 7 

In another blending, bowl add 1 and 1/2 cups of refined flour then, at that point add some salt and water and blend well to ply as a batter

STEP: 8 

Then, at that point add 2 tbsp of oil with that blended batter and close the mixture in with a moist fabric to get delicate and soft 

STEP: 9 

Gap the mixture into equivalent bits and make it's anything but a little ball size batter and spread it's anything but a chapati utilizing roller by a dunk in oil 

STEP: 10 

Take the stuffing elements of chicken and make it's anything but a little ball and spot over the chapati and shape it by joining over every one of the bits at one spot 

STEP: 11 

Rehash the means for doing all momos by spreading and stuffing the chicken and close every one of the closures to frame a momo shape

STEP: 12 

In an inactive liner spread a few drops of oil over the inactive plate, then, at that point add some water under the liner and spot all the momos onto that liner plate and carries them to bubble as steaming for 10 to 12 minutes

STEP: 13 

Following 10 minutes eliminate from fire and now the momo is prepared to serve hot with a sauce like tomato or with cold sauce.