MithoFried Chicken Momo
The chicken half of the fried momo pair — steamed, then into hot oil until the wrapper crackles. Milder than the buff version, and the one most carts sell more of.
Ingredients
- 2 cups Plain flour
- 400 g Chicken mince
- 1 large Onion, very finely chopped
- 1 tbsp Garlic, minced
- 3 tbsp Coriander leaves, chopped
- 500 ml Vegetable oil, for deep frying
- to serve Tomato-sesame achar
- to taste Salt
Steps
- Serves 3. Make and rest the dough, then fill and pleat the momo exactly as for a steamed plate.
- Chicken mince is drier than buff, so work a tablespoon of water into the filling or the fried momo turns crumbly.
- Steam them 10 minutes first. Frying raw momo browns the wrapper long before the filling is safe.
- Let the steamed momo cool and dry on a rack for 10 minutes — wet skins spit in the oil and never crisp.
- Heat the oil to a brisk 180C and fry in small batches, 2-3 minutes, until the skins blister golden.
- Drain on a rack, not paper, so the underside stays crisp.
- Serve at once with achar.
Nutrition
| Per serving (1 plate · 10 deep-fried pieces) | Per 100 g |
|---|---|
| 718 kcal | 228 kcal |
| Protein: 37.5 g | 11.9 g |
| Carbs: 77.5 g | 24.6 g |
| Fat: 27.4 g | 8.7 g |
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