How to Make Steamed Chicken Momos (Traditional & Healthy Version)
Steamed Chicken Momos are a beloved snack originating from the north-eastern hills of India, especially popular in regions like Sikkim, Darjeeling, and Arunachal Pradesh. These delicate dumplings, filled with savory chicken and aromatic spices, have become a staple street food across Indian cities, often enjoyed with spicy chutney. The steamed preparation ensures that momos are light, non-greasy, and easy to digest, making them a perfect choice for health-conscious food lovers. The taste of steamed chicken momos is subtly spiced, allowing the freshness of ingredients to shine through. The tender chicken filling, enhanced with ginger, garlic, and spring onions, is encased in a thin, soft dough made from whole wheat (atta) for a healthier touch. In India, momos are often served during gatherings, festivals like Losar (Tibetan New Year), and even as an evening snack with family. Their popularity has led to regional variations and innovative chutneys, but the authentic steamed version remains a crowd favorite for its taste and nutrition.
Ingredients
- 1 cup Whole wheat flour (atta) (for healthier dough)
- 150 grams Boneless chicken breast (finely minced (murgh))
- 1 small Onion (finely chopped (pyaz))
- 2 stalks Spring onions (finely chopped (hara pyaz))
- 1 inch Ginger (grated (adrak))
- 3 cloves Garlic (minced (lahsun))
- 1/2 tsp Black pepper powder
- to taste Salt
- 1 tsp Oil (mustard oil or any light oil)
- 2 tbsp Fresh coriander leaves (finely chopped (dhaniya))
Step-by-step instructions
Step 1 · Combine atta and a pinch of salt in a mixing bowl
Combine atta and a pinch of salt in a mixing bowl. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 10 minutes.
Step 2 · For the filling
For the filling, in another bowl, mix minced chicken, chopped onion, spring onions, ginger, garlic, black pepper, salt, oil, and coriander leaves.
Step 3 · Divide the dough into small balls (about lemon size)
Divide the dough into small balls (about lemon size). Roll each ball into a thin disc (around 3 inches in diameter) using a belan (rolling pin).
Step 4 · Place 1 tablespoon of chicken filling in the center of each disc
Place 1 tablespoon of chicken filling in the center of each disc. Pleat and seal the edges to form a momo shape (either half-moon or round).
Step 5 · Grease a steamer basket or idli stand lightly with oil
Grease a steamer basket or idli stand lightly with oil. Arrange the momos, leaving some space between each.
Step 6 · Steam the momos on medium flame for 15 minutes or until the wrapper...
Steam the momos on medium flame for 15 minutes or until the wrappers turn glossy and translucent. Serve hot with spicy tomato or sesame chutney.
Why this recipe is healthy
This dish is a healthy alternative to fried snacks as it is steamed, reducing unnecessary fats. The use of whole wheat flour increases fiber content, aiding digestion and keeping you fuller for longer. Lean chicken ensures a good protein boost without excess calories. The absence of artificial additives, preservatives, and minimal oil usage make these momos ideal for health-conscious individuals and those aiming for weight management.
A note on tradition
In the Himalayan regions of India, especially Sikkim and Darjeeling, momos hold a special place in local cuisine and are often prepared during festivals like Losar and family gatherings. Their popularity has spread to urban India, being a favorite in markets and food stalls. Traditionally, momos are enjoyed hot with spicy chutneys, making them a comforting snack during the monsoon or winter seasons.