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High Protein No Maida Chicken Momos Chef Ranveer Brar

Name: High Protein No Maida Chicken Momos Chef Ranveer Brar
Ingredients: 500 gms semolina; 150-175 ml warm water; 1 tsp oil; salt to taste; 2-3 tbsp refined flour (for rolling); 200 gms chicken mince; 3-4 no. green chillies (less spicy, chopped); 1 inch ginger (peeled and finely chopped); 1 tsp tender coriander stems (finely chopped); 1 tbsp oil; ½ tsp white sesame seeds (optional); salt to taste; 5 large tomatoes (cut into halves); 5-6 no. garlic cloves (crushed); 3-4 no. green chillies (slit); ¼ cup roasted peanuts; 1 tbsp tender coriander stems (chopped); 1 tsp sugar; 3 tsp oil (divided); salt to taste; 1-2 no. green chillies (finely chopped); 1 tbsp dark soy sauce; 1 tbsp vinegar; 1 tbsp oil; 2 tbsp chilli oil; salt to taste; coriander sprig; 1-2 tsp oil (for greasing)

Written by MealClip from a YouTube video. How it works

High Protein No Maida Chicken Momos with semolina and chicken mince, plus tomato chutney. Ingredients and steps from Chef Ranveer Brar’s YouTube video.

YouTube video by Chef Ranveer Brarmeat28 ingredients

Ingredients list

meatmediumlunchdinnerday to dayfamilyaffordable>60minappetizerAsian

Dough

500 gms semolina

150-175 ml warm water

1 tsp oil

salt to taste

2-3 tbsp refined flour (for rolling)

Chicken Stuffing

200 gms chicken mince

3-4 no. green chillies (less spicy, chopped)

1 inch ginger (peeled and finely chopped)

1 tsp tender coriander stems (finely chopped)

1 tbsp oil

½ tsp white sesame seeds (optional)

salt to taste

Roasted Tomato Chutney

5 large tomatoes (cut into halves)

5-6 no. garlic cloves (crushed)

3-4 no. green chillies (slit)

¼ cup roasted peanuts

1 tbsp tender coriander stems (chopped)

1 tsp sugar

3 tsp oil (divided)

salt to taste

Chilli Dip

1-2 no. green chillies (finely chopped)

1 tbsp dark soy sauce

1 tbsp vinegar

1 tbsp oil

2 tbsp chilli oil

salt to taste

Garnish

coriander sprig

1-2 tsp oil (for greasing)

Cooking steps

Dough Preparation

Step 1: Mixing the dough [00:05]

In a bowl, add 150-175 ml of warm water and 500 gms of semolina. Add salt to taste and 1 tsp of oil. Mix well.

Step 2: Resting [01:49]

Leave the dough to rest for at least 15 minutes. It will thicken as the semolina absorbs the water.

Roasted Tomato Chutney

Step 1: Roasting the tomatoes [03:14]

Heat 1 tsp of oil in a pan. Place 5 halved large tomatoes (or 1/3 if very large) in the pan. Roast until well-browned. Remove and put in a bowl.

Step 2: Sautéing aromatics [03:54]

In the same pan, add another 2 tsp of oil, 5-6 crushed garlic cloves, 3-4 slit green chillies, ¼ cup roasted peanuts, and 1 tbsp of chopped coriander stems. Sauté briefly.

Step 3: Mixing and Blending [04:32]

Add the sautéed ingredients to the roasted tomatoes, add salt, and 1 tsp of sugar. Blend to a fine, smooth paste.

Chicken Stuffing

Step 1: Sautéing Aromatics [05:24]

Heat 1 tbsp of oil. Add 3-4 chopped mild green chillies, 1 inch chopped ginger, and 1 tsp of chopped coriander stems. Sauté slightly. Add ½ tsp sesame seeds.

Step 2: Mixing with chicken [06:14]

Transfer the sautéed mix to a bowl with 200 gms of chicken mince. Add salt to taste and mix well.

Assembling and Steaming

Step 1: Rolling the sheets [07:05]

Take small portions of the semolina dough, dust with refined flour, and roll out thin circles.

Step 2: Filling and shaping [07:13]

Place a spoonful of chicken mixture in the center. Brush edges with water. Fold into a triangle or round, pinching the edges to seal.

Step 3: Steaming [09:32]

Grease the steamer tray with 1-2 tsp of oil. Place the momos and steam until cooked through.

Chilli Dip

Step 1: Making the dip [10:37]

In a bowl, combine 1-2 finely chopped green chillies, 1 tbsp dark soy sauce, 1 tbsp vinegar, 1 tbsp oil, 2 tbsp chilli oil, and salt to taste. Mix well.