Ingredients with Measurements:
- 1 lb ground chicken
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp vegetable oil
- 1 cup all-purpose flour
- 1/2 cup water
- Salt to taste
- 1/4 cup cilantro, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup yogurt
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 1/4 tsp cumin powder
- Salt to taste
Special equipment needed:
- Rolling pin
- Non-stick pan
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is translucent.
2. Add the ground chicken to the pan and cook until browned.
3. Add the cumin powder, coriander powder, turmeric powder, chili powder, salt, and pepper to the pan. Mix well and cook for another 5 minutes.
4. In a bowl, mix the all-purpose flour, water, and salt to make a dough. Knead the dough for 5 minutes and let it rest for 10 minutes.
5. Divide the dough into small balls and roll them out into thin circles.
6. In a non-stick pan, cook the rolled-out dough circles until they are lightly browned on both sides.
7. In a bowl, mix the chopped cilantro, mint leaves, yogurt, mayonnaise, lemon juice, cumin powder, and salt to make a sauce.
8. To assemble the wraps, place a spoonful of the chicken mixture on a cooked dough circle. Top with the sauce and roll the dough to form a wrap.
9. Serve the Momo Wraps hot with extra sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 wraps
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
Ground chicken can be substituted with ground beef or lamb. All-purpose flour can be substituted with wheat flour or gluten-free flour.
Variations:
Vegetarian Momo Wraps can be made by substituting the ground chicken with tofu or paneer. The sauce can also be made with vegan yogurt and vegan mayonnaise.
Tips and tricks:
To prevent the dough from sticking to the rolling pin, dust it with flour. The chicken mixture can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Store the cooked wraps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the wraps, place them in a non-stick pan over medium heat and cook until heated through.
Presentation ideas:
Serve the Momo Wraps on a platter with extra sauce on the side. Garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves
Pairings:
Momo Wraps can be paired with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice or a salad
Troubleshooting advice:
If the dough is too dry, add more water. If the dough is too sticky, add more flour.
Food safety advice:
Make sure the chicken is cooked through before assembling the wraps. Store the cooked wraps in the refrigerator and reheat them thoroughly before serving.
Food history:
Momo is a type of dumpling that originated in Tibet and is now popular in Nepal, Bhutan, and India. It is usually filled with meat or vegetables and served with a spicy sauce.
Flavor profiles:
The Momo Wraps have a spicy and savory flavor with a hint of freshness from the cilantro and mint leaves.
Serving suggestions:
Serve the Momo Wraps as an appetizer or a main course.
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Region: Nepalese