My personal favorite recipe perfect for friendly get together and special winter evenings.



Preparation Time: 45 minutes
Serves: 4 persons


For the Momo dough:
2 cups Maida/ Refined Flour
1 tbsp oil
Salt to taste
Water as required to make dough

For the chicken filling:
1 ½ cup boiled minced Chicken
2 finely chopped onions
1 tbsp finely chopped garlic
3 tsp finely chopped ginger
2 finely chopped spring onions
3 – 4 chopped green chillies
Salt & pepper to taste

For the chilli sauce:
10 dried red chillies (soaked in vinegar for two to three hours)
6-8 garlic pods
1 one-inch piece of ginger
Fresh Coriander Chopped: 2 teaspoon
Cumin and salt to taste

For the chicken Soup:
Stock/ Broth of boiled chicken: 2 cups
Egg: 1
Coriander Leaves chopped: 1 teaspoon
Ginger: 1 teaspoon grated
Salt and Black Pepper powder as per taste.

To begin prepare the momo dough by mixing the flour with some salt, oil and water and knead into a stiff dough. The dough should not be sticky.

For the chicken filling in a Pan, add 1 teaspoon oil and add the chicken with onions, garlic, spring onions and chillies. Add salt and pepper to taste. Cook for 2-3 minutes and leave it aside to cool.

For making the momo’s, take a small piece of dough and roll it into a smooth ball. Use a rolling pin to make medium-sized chappati or puri. Ensure that the edges are slightly thinner than the centre. This makes it easier to hold the filling. Now add a tablespoon of chicken mixture and fold the chappati into half, like a neat half moon. Twist the edges to seal and make sure that there is no opening. You can also use a mould which are now-a-days available in the market to give your momo’s the perfect shape.

Put a steamer to boil and grease the steaming tray with some cooking oil. Place the momos on the steamer and let it cook for 10-15 minutes. You can use a rice cooker steamer or the traditional moktu steamer, if you have one.

To prepare the chilli sauce, grind all the ingredients leaving aside 2-3 pods of garlic and coriander together in a mixer. Add a tablespoon of water, if the paste is too thick and grind again. Now put the paste in a bowl and add chopped garlic and coriander for the final sauce.

For the Soup, heat a pan, saute the ginger and coriander for a minute and add the chicken stock. Let the Stock boil and that break an egg and mix the soup. Now season with salt and pepper.

For final serving, plate the momo’s with a bowl of soup and serve hot with the chilli sauce.