Servings - 2

For Dough: 

• 1 1/4 cup all-purpose flour 

• 2  teaspoon regular oil 

• 1/2 teaspoon salt or as required 

• 1/2 cup water or as needed ( I used boiled beetroot juice)  

For Stuffing: 

• 200g minced chicken 

• 1 - 2 garlic cloves 

• 2 tablespoon spring onion 

• 1 - 2 green chillies 

• 1/4 teaspoon pepper 

• 1 teaspoon sesame oil 

• 1 teaspoon soy sauce 

• 1/2 teaspoon salt  

For Momos Chutney: 

• 1 boiled tomato

• 2 - 3 garlic cloves 

• 1 red chilli 

• 1/2 teaspoon salt  

• 1/2 teaspoon chilli powder 

• 1/4 teaspoon vinegar 

• 1/4 teaspoon sesame oil 

• 1/2 teaspoon soy sauce  

Method: 

1. Make a two light criss cross slits on the tomato.

2. Microwave the tomato for 1 minute.

3. Remove the peel and chop the tomato.

4. In a blender, add garlic, red chilli, salt, chilli powder, vinegar, sesame oil and soy sauce.

5. Blend smooth.

6. Boil the chopped beetroot and strain the juice. Add flour, oil, salt, and mix in a large  bowl. 

7. Then add beetroot juice and mix well for 5 minutes. 

8. Knead to a smooth and soft dough.  

9. Add minced chicken, garlic, spring onion, green chillies, pepper, sesame oil, soy sauce, and salt, and mix well in a bowl. 

10. Take a small ball sized momos dough and flatten. 

11. Dust with some flour and roll around 4 - 5 inches in diameter.  

12. Now, place a heaped tablespoon of prepared chicken stuffing in the centre. 

13. Apply little water to the edge and seal the border. 

14. Shape the momos of your choice. Apply oil to the strainer, then place momos without touching each other.  

15. Add water to a pan and heat, then place the momos and reduce the heat to medium.

16. Cover and steam the momos for 10-12 minutes or till a shiny sheen appears over it.

17. Enjoy the chicken momos with momos chutney.