Momos are the famous fast food Himalayan origins. It’s a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim and Northeast India.Momo(dumpling) are made with a simple flour-and-water dough—white flour is generally preferred ,it can be either steamed or fry.You can do Chicken/Meat or Vegeatable stuffing in it. I tried chicken as my husband is fond of chicken and i gave little desi tadka to it hence fried it.
I am coming up with new recipe how to prepare the fried momos indo-chinese style which is similar to the Chinese Baozi.Please send me your feedback or any questions if any.
Prep time: 30-40 mins
Cooking time: 10-15 mins
250 grams of Chicken mince
1 boiled potato
1 tsp of Ginger garlic paste
1 tsp of Red Chilli powder
1 tsp of Garam Masala powder
1 tsp of chilli sauce
1 tsp of oil
salt to taste
2 cups of Refined flour (maida)/Wheat flour
pinch of Baking soda
Salt to taste
Oil for frying.
Directions | How to make Chicken momos
In a frying pan add 1 tsp of oil,add chicken mince in it and saute it for 5 minutes,add all the remaining ingredients to it.
Let it cook for around 5-7 mins , please do not use any water as we need the filling to be completely dry to stuff.
Once cooked keep it aside.
Knead the refined flour, baking powder and salt together into firm dough. Cover and keep aside for 30 minutes.
Roll the dough into very thin 4-5 inch rounds.
Take each round piece and place some prepared filling in the center.
Bring the edges together and twist to seal it.
Fry it for about 10 minutes and serve hot with tomato-garlic sauce.
You can also steam the momos in steamer or 10 mins for healthy reasons.
Also can used shredded carrots/cabbage for stuffing.
Sev Batata Puri is another famous chaat snack from the lands of Mumbai. You can either prepare Dahi Sev batata puri those are prepared with round puri with masala stuffed in it or you can make it with flat puri.
I tried it with flat puris.This recipe is absolutely simple to make if you have your puris, sev and chutney ready.
All these three ingrdients can be brought readymade or you can prepare it at home.
Preptime: 10-15 mins
Cooking time: 5-10 mins
Serves: 4 + people
2 medium size boiled and peeled potatoes
½ cup tamarind chutney
½ cup mint coriander chutney
chaat masala as required
1 tablespoon red chili powder
1 onion,finely chopped
1 tomato,finely chopped
1 green chili chopped (optional)
a few sprigs of coriander leaves to sprinkle,finely chopped
1 cup curd
1 cup sev
1 to 2 tsp lemon juice (optional)
Directions || How to prepare Sev batata puri
Arrange the puris on a plate , you can decide the puris to be served each plate.
Mix chopped potato, lemon juice,salt and red chilli powder and place this over the puris.
Now add the chopped onions,tomatoes and greed chilies on top of the potatoes over the puris
Now top the puris with mint coriander chutney,dahi and tamarind chutney one on top of the other.Top the chutneys and dahi as per your taste.
Now Sprinkle chat masala and cover all the puris with pently of sev and at last sprinkle chopped coriander leaves,.
Sabudana Vada is a very popular Maharashtrian breakfast recipe that doubles up as a recipe for fasting (upavas)
Hindus who maintain religious fasts especially once a week or during special festive seasons tend to prepare Sabudana/Sago/Tapioca pearls in this form.
It is a delicious snack with a great texture. It is crunchy on the outside and soft inside.
This can satisfy just about anybody, even those on a gluten-free diet.
Prep time:20 mins and 6-7 hours soaking Sabudana/Sago
Cooking time: 20 mins
2 Cup Sabudana/Sago
3 green chillies, chopped
1 Cup roasted peanuts (remove the skins and grind into powder)
1 cup boiled and mashed potatoes
2 tbsp chopped coriander/dhania (optional)
1/2 tbsp lemon juice
¼- ½ Cup oil to fry
Kadai or non-stick pan
salt to taste
Direction || How to prepare Sabudana Vada
Wash the sabudana. Drain and keep aside for about 6-7 hours.
After soaking, the sabudana will have increased in volume, by about 2 times. Set aside.
Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
Sabudana vada should be crunchy on the outside and soft inside.
Serve hot with green chutney or Dahi.
The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.