Chicken Fried Momos
Juicy, savory minced chicken filling wrapped in a delicate dough, first steamed to perfection and then pan-fried until the bottom is golden and crispy. A popular Indo-Chinese street food snack that's impossible to resist, especially with a spicy dipping sauce.
For 4 servings
Prepare the Dough
- In a mixing bowl, combine the all-purpose flour and 0.5 tsp of salt. Add 1 tsp of vegetable oil.
- Gradually pour in warm water while mixing to form a firm, smooth, and pliable dough. Do not make it too soft.
- Knead for 5-7 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Prepare the Chicken Filling
- While the dough rests, prepare the filling. In a separate bowl, combine the chicken mince, finely chopped onion, ginger-garlic paste, green chillies, soy sauce, vinegar, black pepper powder, 0.5 tsp salt, and chopped spring onion greens.
- Mix gently with a spoon or your hands until all ingredients are just combined. Overmixing can make the filling tough.
Shape the Momos
- After the dough has rested, knead it once more for a minute. Divide it into 20-24 small, equal-sized balls.
- Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter. Try to keep the edges thinner than the center.
- Place about 1 tablespoon of the chicken filling in the center of the wrapper.
- To seal, bring the edges together and start pleating one side, joining it to the other side as you go, to form a half-moon shape. Alternatively, gather all edges at the top to form a small pouch. Press firmly to seal.
- Place the shaped momos on a lightly floured plate and keep them covered with a damp cloth to prevent drying out while you shape the rest.
Steam the Momos
- Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer basket with oil.
- Arrange the shaped momos in the basket, ensuring they do not touch each other to prevent sticking.
- Place the basket over the boiling water, cover with a lid, and steam for 10-12 minutes. The momos are cooked when the wrapper appears translucent and feels non-sticky.
Pan-Fry for a Crispy Bottom
- Heat 3 tbsp of oil in a non-stick, flat-bottomed pan over medium-high heat.
- Carefully place the steamed momos in the pan, flat-side down, in a single layer. Do not overcrowd the pan; work in batches if needed.
- Fry for 2-3 minutes, or until the bottoms are golden brown and crisp.
- Carefully pour about 1/4 cup of water into the pan (it will sizzle and steam), and immediately cover with a tight-fitting lid. Reduce the heat to medium-low.
- Let it cook for 3-4 minutes, allowing the top part of the momos to steam while the bottom stays crisp.
- Once all the water has evaporated, remove the lid and cook for another 30-60 seconds to ensure the bottom is perfectly crispy.
Serve Hot
- Remove the chicken fried momos from the pan and serve immediately with a spicy momo chutney, schezwan sauce, or a simple soy-chilli dip.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chicken mince is drained of any excess water to prevent the filling from becoming soggy.
- 2When rolling the wrappers, keeping the center slightly thicker than the edges prevents the momo from tearing from the weight of the filling.
- 3Do not overfill the wrappers, as this can cause them to burst open during steaming or frying.
- 4Keep the shaped momos and unused dough balls covered with a damp cloth at all times to prevent them from drying out.
- 5Be very careful when adding water to the hot oil in the pan, as it will splatter. Covering it quickly is key.
- 6For an extra juicy filling, you can add 1 tablespoon of melted butter or chicken stock to the mince mixture.
Adapt it for your goals.
Vegetarian Filling
Replace the chicken mince with an equal amount of crumbled paneer, mashed tofu, or a mixture of finely chopped vegetables like cabbage, carrots, bell peppers, and mushrooms.
Spicier VersionSpicier Version
Increase the amount of green chillies or add 1/2 teaspoon of red chilli flakes to the chicken filling for an extra kick.
Air Fryer MethodAir Fryer Method
For a version with less oil, steam the momos as directed. Then, lightly brush them with oil and air fry at 200°C (400°F) for 6-8 minutes, flipping halfway, until golden and crisp.
Whole Wheat DoughWhole Wheat Dough
For a healthier alternative, substitute half or all of the all-purpose flour with whole wheat flour (atta). The texture will be slightly denser.
Why this is on our healthy list.
Good Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Provides Energy
The wrappers, made from flour, are a source of carbohydrates that provide a quick burst of energy to fuel your body and brain.
Flavorful & Aromatic Spices
Ingredients like ginger and garlic not only enhance the flavor but are also known for their anti-inflammatory and immune-boosting properties.
Frequently asked questions
A serving of 5 Chicken Fried Momos contains approximately 350-400 calories, depending on the size and the amount of oil absorbed during frying.