Fried Chicken Momos
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the dough
  • Refined/all-purpose flour (maida) – 1 & ½ cups
  • Refined oil – ¼th cup
  • Salt to taste
  • Baking powder – ¼ th tsp
For the filling
  • Chicken mince – 300 gms
  • Onions – 2, medium, finely chopped
  • Garlic cloves – 7 to 8, chopped
  • Light soy sauce – 1 tsp
  • Vinegar – 1 tsp
  • Green chilli – 2 or 3, chopped
  • Oil for deep frying
  • Salt to taste
  1. Mix the refined flour, oil, salt and baking powder and knead to make a not-very-stiff dough with water. Set aside.
  2. Wash the chicken mince thoroughly and season with salt.
  3. Heat 1 tablespoon of oil in a frying pan. Tip in the chopped onion, garlic and chopped green chillies. Sauté them till lightly brown.
  4. Add the minced chicken and fry them till almost cooked.
  5. Tip it out in a bowl and mix in the soy sauce and vinegar. Adjust salt if needed. Set aside.
  6. Take small balls of the dough and roll it out thin into a circle of diameter 4 to 5 inch.
  7. Place some chicken mince filling in the center, wet the wedges with water, bring the edges together to cover the filling and twist to seal. Make the rest of the momos in the same way.
  8. Heat enough oil to deep fry in a wok. When the oil is quiet hot, bring the heat to medium and deep fry the momos until golden brown and crisp on the outside. Do keep in mind that the chicken filling is already cooked, so you only need to cook the outer coating. [Check the tip on deep frying below.]
  9. Serve the hot fried chicken momos with Schezwan or sweet chilli sauce.
Tip: Maintaining the correct temperature of the oil is very important; as soon as you tip the momo into the oil, the temperature of the oil drops down. So you have to balance the heat so that the momos do not brown too quickly as it would leave the inner side uncooked; at the same time the heat must not be too low as it will make the momos soggy and not crisp. So be a little careful!
Recipe by Flavor Quotient at