1
First, for the chutney, heat the oil in a non‑stick pan over medium‑high heat until it starts to smoke. Add fenugreek seeds and black pepper. Fry for about 20 seconds, watching not to burn. Add garlic, ginger and chilies, and cook for 30 seconds. Mix the spices with a little water, pour into the pan and cook another 1‑2 minutes. Add the tomatoes and a pinch of salt, cook until the tomatoes soften, about 5 minutes. Set aside to cool.
2
If you are making your own dough for the wrappers, sift the flour and baking powder onto a clean work surface. Make a well in the centre, add a generous pinch of salt and 50 ml water. Mix well by hand, then add another 50 ml water and knead a smooth dough. Knead for 5 minutes, then cover and let rest for 30 minutes.
3
Meanwhile prepare the filling. Mix the ground chicken with the other ingredients and ¾ teaspoon of salt.
4
Roll the dough on a lightly floured surface into a long rope about 2.5 cm in diameter. Cut it into pieces 2.5 cm wide, dust each with flour and flatten into circles. Roll each piece into a roughly 7.5 cm round, about the thickness of a 10‑penny coin. Stack the circles one on top of another, lightly dusting with cornstarch between layers. Cover with a damp towel.
5
Moisten the inner edge of the wrapper, place a generous teaspoon of filling in the centre and pleat small folds around the outer edge. Pinch the folds together and twist slightly to seal. Repeat until all filling is used. Steam the momos in a steamer over high heat for 10‑12 minutes until cooked through.
6
Blend the chutney to a puree using an immersion blender. Add sesame, coriander and lemon or lime juice. Serve with the momos.

Source: bbcgoodfood.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App