Deep fry and serve. Put a steamer over medium flame and steam these chicken momos for about 10 minutes, and leave them to cool.
Kothey momo, from Chinese guotie (锅贴), a pan-fried version of the momo. The dumpling is first filled with meat as well as vegetables and spices. It is first steamed then fried and then served in dipping sauce.
An all-time favorite street snack, Momos made with a juicy chicken filling, first steamed and then deep fried to the perfection.
Juicy chicken going into a zing of chilli and ginger, creamy garlic, warm spicing creeping in, thin but crunchy batter, butter, ghee, salt.
Momo is an ethnic food of Himalayan communities. Momo is a steamed dumpling made from wheat dough flat and stuffed with minced meats, vegetables, spices and herbs usually served with chutneys/ pickles/sauces/meat broth/ soup.
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