Tibetan Mutton Mince Momos


    Mutton mince (Kheema) – ½ kg (cooked in a pressure cooker with salt for 8-9 whistles)

    Onion (Pyaaz) – 1, finely chopped

    Salt – ½ tsp or to taste

    Chilli(Lal Mirch) powder – ½ tsp

    Coriander(Dhania) – 2 tbsp, finely chopped

    Garlic (Lehsun) – 2 cloves, finely chopped

    Ginger(Adrak) – 1 tbsp, finely chopped

    Refined flour(Maida) – 3 cups

    Soya sauce – 2 tsp

    Water – ¾ cup

    Oil – 2 tsp

    To garnish

    Red chillies (Lal Mirch) – 2, sliced

preparation method

Step 1 - To make the mixture, fry garlic, ginger, and onion for about 5 minutes in 2 tsp of oil. Add mutton mince and a pinch of salt (as the mince has already been cooked with salt).Allow it to cook for 5-10 minutes till it turns brown.

Step 2 – Add chilli powder, black pepper (you can add kopan masala as well). Add 2 tbsp soya sauce and dhania. After cooking, put aside in a plate to cool

Step 3 - For the dough, mix maida, and ¾ cup water .Add water little at a time to maida and knead similar to how chappati dough is kneaded. (Rub oil on palms while doing so, so that it doesn't get sticky)

Step 4 - On a floured surface, knead the dough for 5- 10 minutes till it becomes smooth. Roll out in the shape of small thin puris .Tip – to give a perfect round shape, place a small inverted bowl and cut the dough in its shape.

Step 5 – Put abt 1 tbsp of mutton stuffing into the momo, rub the edges with water and then fold so that the edges stick to each other. Pull out and fold edges to give the momo a shape so it looks like a karanjee.

Step 6 - Fill the base of an idli steamer with water and put it to boil.  Place the momos on idli steamer (layered with ½ tsp of oil so that it doesn't stick to the base) and cover with lid. Steam for 10 minutes till momos become almost transparent.

Step 7 – Once ready, serve with a dip of sliced red chillies immersed in soya sauce.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:20 Mins Cook: less than 15 min

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