Chicken Momo is a dumpling which is one of my favorite and hence a frequently made food in my kitchen. I make it using refined flour and boiled chicken that is seasoned with simple seasonings. I have already shared a couple other recipes of momos, but the chicken momos was not yet posted.
Refined Flour: 250 gm
Boiled Chicken: 250 gm
Green Coriander: 2 Tbsp
Salt: To taste
Pepper: For Seasoning as per taste
Water: 1 glass (as needed)
Boil/Steam the chicken (I used 1 chicken breast) in a pressure cooker or rice cooker for a single vessel or 15 min.
Take a bowl and make a medium soft dough of the refined flour to which a pinch of salt is added, and keep the bowl covered.
Shred the boiled chicken, add salt and pepper as per taste and the chopped green coriander. This will be our Momos filling.
Divide the dough into small balls and roll out thin circular puris. Spoon the chicken filling on the puri, and then bring together and close all the ends giving a twist before sealing at the top. I prefer to remove the excess dough at the top end.
We can give any shape to the dumplings, but I prefer the one seen in the pictures. The more one practices shaping and making the momos, the better the shape 🙂 . I like to make smaller shaped momos, easier to eat in a single or two bites. Also note, the thinner the outer coat, it tastes better, my personal preference here.
Brush the steamer basket with oil before putting the momos for steaming, this prevents them from sticking to one another or to the basket, and we can easily remove them without the filling falling over from torn momos.
Steam the momos for 10 minutes, until the flour cover becomes shiny.
Serve them hot with a dip of choice, I have served with the parsley pesto that was handy in my fridge. Click for the Parsley Pesto recipe here. It tastes best with the spicy red chutney made of tomato and ginger. You can click here for this recipe.
As always I am happy to share with you all another of my favorite and nutritious recipe. Hope you would like to give it a try in your kitchen too. Do click the links below for my other momos recipes:
Kothimbir wadi is a popular Maharashtrian snack dish. It is served as a part of the Maharashtrian Thali meal too, a favorite in the festive season. We see it being sold in many snack shops in Pune and Mumbai, cities of Maharashtra state in India.
For me the winter months are nostalgic with childhood memories when mom used to make these vadis frequently, the season when coriander was in abundance. We nowadays see the coriander being available all year round. With changing times, the season no longer dominates the food cooked in the house, more so with me residing away from my motherland, though I would still prefer the Kothimbir vadi that is made using the coriander when in season than to the coriander that I buy at any given time of the year. I had tasted this particular kind of Kothimbir vadi in thali meals, during puja lunches, but I never made it at home until this week. I have always enjoyed Kothimbir Vadi preparation that my mother made, click here for that recipe.
It is a compulsion with me and I cannot let go of the urge to try out any new dish that I get to taste outside and like, I almost always end up making it in my kitchen. Lately I had been getting opportunity to eat this particular type of vadi on a number of occasions and the constant reminder from self to give it a try in my kitchen was always nagging the mind, finally I tried it this week. I had to invite my friends for lunch this week, planned a Maharashtrian meal menu, and hence this was the perfect starter to add to the thali menu was my thought. I tried making it in small portion on one morning and after perfecting the recipe to my taste made it for my party lunch, and the friends loved it. I was asked for my recipe and with this post I am sharing here my method of the recipe. I matched the ingredients to the taste of the Kothimbir Vadi that I had recently tasted at a Puja lunch, at my friend’s house where the food was from a local restaurant here.
This easy method recipe is my way of making it, may not be similar to traditional recipe, but tastes perfect and yum. I have now uploaded both methods of making Kothimbir wadi, and this one can be called an easy-to-make recipe, as the time required is less and almost always all the ingredients are available in the house. Do give it a try and let me know what you all think about this recipe.
Kothimbir Vadi- Easy Method
Coriander: 1 Bowl (finely chopped)
Chickpea Flour/Besan: 1 Bowl
Rice Flour: 1/2 Bowl
Semolina: 2 Tbsp (Optional)
GingerGarlic paste: 1 Tbsp
Curd: 2 Tbsp
Sesame seeds: 50 gms
Ajwain/ Carom seeds: 1 Tsp
Baking Soda: 1/2 Tsp
Chili Powder: 1 Tsp
Garam Masala Powder: 1 Tsp
Cooking Oil: 1 Tbsp (for batter)
Sugar: 1 Tsp
Salt: To taste
Cooking oil: 200 ml for frying
Clean, wash, dry and then finely chop the green Coriander. Make a paste of the ginger and garlic, taking equal amount. I add green chili also to it.
Assemble all the ingredients before starting the procedure to make this Vadi. (Pic below is for illustration, not the actual measurements used in this recipe)
In a big bowl or deep plate take the finely chopped coriander. Add the gingergarlic & chili paste, the sesame seeds, ajwain, salt, chili powder, garam masala, sugar, curds, and 1 Tbsp oil. Mix well.
Take 1 bowl chickpea flour, 1/2 bowl rice flour, and 2 Tbsp Semolina in another bowl and add 1/2 tsp baking soda to it and mix all the ingredients well.
Add the mixed flours to the coriander mixture, and mix all the ingredients well. Use little water if required to make a medium consistency wet dough that is easily spreadable with hand on a vessel, or tray or plate, and is not runny or loose.
We need to grease the plate or tray or vessel with oil in which we are going to steam the vadi. Evenly spread the dough in the greased tray or plate or vessel, pressing it well with fingers for spreading evenly, as we want same thickness when we cut the vadi.
Steam this for 15- 20 minutes in a pressure cooker without whistle or a steamer, or until a knife inserted comes out clean. Cool the steamed cooked dough, and then cut into small bite-sized pieces.
We can either shallow fry the vadi or deep fry in hot oil till the outer side is crispy. Deep frying gives it a more crispier look as well as taste.
Serve it with green chutney or chili sauce or tomato sauce. I did not make a green chutney, served here in the picture above is with green chili sauce.
NOTE: The bowl measurement is given for reference for the flour quantity, one can use any bowl-a steel wati or soup bowl. I used a ceramic soup bowl and topped it tightly with finely chopped coriander, it tastes better when lot of coriander is used. Semolina is optional, I prefer the texture it adds to the bite, but can be avoided altogether if not preferred. All the spices, ginger garlic and chili paste add to the taste, and adding a little sugar enhances all the flavors giving it a perfect sweetish ting. It tastes best with a green chutney, a coriander mint one, my preference :).
Wishing you all a great September month, will be posting some yummier recipe posts as it is the Ganpati festivity month. I welcome Ganpati Bappa morya at my humble home on the 5th of this month :), it is five days of festivity with yummy Prasad and Modak offerings.