Chicken Jhol Momos
Chicken Jhol Momos are steamed dumplings filled with spiced chicken, served in a flavorful broth made with tomatoes, spices, and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (minced) | 500 | Grams |
| All-purpose Flour (for dough) | 500 | Grams |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Tomato (pureed) | 3 | Count |
| Turmeric Powder | 1 | Tsp |
| Cumin Powder | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Oil (for cooking) | 2 | Tbsp |
| Water (for dough and broth) | 250 | Milliliters |
Instructions
- In a bowl, mix all-purpose flour with a pinch of salt and gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- In a separate bowl, combine minced chicken, half of the chopped onion, half of the minced garlic, half of the grated ginger, green chili, coriander leaves, salt, and black pepper. Mix well.
- Divide the dough into small balls and roll each into a thin circle. Place a spoonful of chicken mixture in the center and fold the edges to seal the momo.
- Steam the momos in a steamer for about 10-12 minutes until the dough is cooked and the filling is hot.
- In a pan, heat oil and sauté the remaining onion, garlic, and ginger until fragrant.
- Add tomato puree, turmeric powder, cumin powder, coriander powder, and salt. Cook until the oil separates from the masala.
- Add water to the pan and bring to a boil. Let it simmer for 5 minutes to form the jhol (broth).
- Serve the steamed momos in bowls and pour the hot jhol over them. Garnish with additional coriander leaves if desired.
Prep
- Thaw chicken breast if frozen.
Kitchen equipment
Steamer