Momos with tomato chutney

Momos are from Tibetan cuisine, these momos are Nepali version I learnt from a friend.

For base

All purpose flour : 2 cups

Water : as required

Salt : to taste

For Stuffing

Minced chicken : 1 cup

Onions : 1 medium

Coriander powder : 2 tsps

Ginger garlic paste : 2 tsps

Salt : to taste

Green chillies : 2 nos

Coriander leaves : handful

Mint leaves : few

Tomato chutney

Oil : 1 tsp

Tomatoes : 4 medium

Green chillies : 2 nos

Garlic pods : 3

Salt : to taste

Coriander leaves

Method

Combine flour and salt in a bowl and mix well. Add enough water and knead into soft dough and keep aside.

Combine minced chicken, finely chopped onions, finely chopped green chillies, ginger garlic paste, chopped coriander leaves and mint leave, salt and coriander powder and keep aside.

Divide the dough into small balls and roll them out thinly, put a teaspoon of filling in the middle. Bring all the edges together to the centre making small pleats, pinch and twist the pleats to ensure momo is tightly closed. Steam them for 15-20mins in a steamer or grease idli stand plates with oil and place one momo in each plate and steam in a pressure cooker for 15-20mins without a whistle.

For tomato chutney: In a pan heat oil and add ripe tomatoes, green chillies, garlic pods, salt and cook until tomatoes are soft, blend them with coriander leaves.