Recipes
Tikka Momos with Teekhi Chutney Dip
- Preparation Time: 1 hour (including marination)
- Cook Time: 20 minutes
- Ingredients:
- 200g minced chicken or finely chopped vegetables (cabbage, carrots, beans)
- 1 packet of Poonjiaji's Tikka Marinade
- 2 cups all-purpose flour (for momo wrappers)
- Water (as needed to knead the dough)
- 1 tbsp oil
- Salt to taste
- Poonjiaji's Bombay Chaat Teekhi Chutney for dipping
- Steps:
- In a mixing bowl, combine the minced chicken and/or chopped vegetables
- In another bowl, take the all-purpose flour, add a pinch of salt, and gradually add water to knead into a smooth dough. Cover and let it rest for 30 minutes.
- After resting, divide the dough into small balls. Roll each ball into a thin circular shape using a rolling pin.
- Place a spoonful of the filling in the centre of each rolled dough.
- Pleat and seal the edges to form the momos.
- In a steamer, steam the prepared momos for about 10-12 minutes or until they become translucent.
- Let the steamed momos cool down a bit and then marinate them with the Poonjiaji Tikka Marinade. Keep them aside for half an hour.
- Push the BBQ skewers through the centre of marinated momo and on a grill or tandoor, grill the momos until the marinade becomes dry and crispy
- Serve the hot Tikka Momos with Poonjiaji's Bombay Chaat Teekhi Chutney as a spicy dipping sauce.
- Eat With: Clear soup or a side of sautéed vegetables.
- Cook Time: 20 minutes
- Ingredients:
- 200g minced chicken or finely chopped vegetables (cabbage, carrots, beans)
- 1 packet of Poonjiaji's Tikka Marinade
- 2 cups all-purpose flour (for momo wrappers)
- Water (as needed to knead the dough)
- 1 tbsp oil
- Salt to taste
- Poonjiaji's Bombay Chaat Teekhi Chutney for dipping
- Steps:
- In a mixing bowl, combine the minced chicken and/or chopped vegetables
- In another bowl, take the all-purpose flour, add a pinch of salt, and gradually add water to knead into a smooth dough. Cover and let it rest for 30 minutes.
- After resting, divide the dough into small balls. Roll each ball into a thin circular shape using a rolling pin.
- Place a spoonful of the filling in the centre of each rolled dough.
- Pleat and seal the edges to form the momos.
- In a steamer, steam the prepared momos for about 10-12 minutes or until they become translucent.
- Let the steamed momos cool down a bit and then marinate them with the Poonjiaji Tikka Marinade. Keep them aside for half an hour.
- Push the BBQ skewers through the centre of marinated momo and on a grill or tandoor, grill the momos until the marinade becomes dry and crispy
- Serve the hot Tikka Momos with Poonjiaji's Bombay Chaat Teekhi Chutney as a spicy dipping sauce.
- Eat With: Clear soup or a side of sautéed vegetables.
