Chicken ko momo, Khursani ko Achar

Chicken Momos and Khursani (Mirchi/Chilli achar) is a speciality from the Hills. These mouth watering delicacies are a staple diet for these people. I present this recipe on behalf of my wife, Chhaya

Ingredients:

Achar:

1. Dry chillies – 8 / 9
2. Tomato – 1
3. Garlic – 8 cloves
4. Salt – ½ tbsp (or to taste)

Stuffing:

1. Chicken keema – 250 grams (request the butcher to add a dollop of fat in the chicken while he is making the keema)
2. Onion – 3 (large) chopped very fine
3. Ginger – 1 inch, chopped very fine
4. Ajena Moto – 1 pinch
5. Maida – 2 cups

Also Required:

Rice cooker to steam the Momos or a Maktu (the utensil used to steam Momos)

Preparation:

Preparation of Achar:

• Wash the dry chillies and tomatoes thoroughly and keep aside.
• Take whole dry red chillies and boil them in water. Take the tomato and cut into half and add it in the water and let it boil. Once the water has come to boil, let it boil for 3 minutes.
• Drain the water; however keep it aside in a bowl.
• Put the chillies, tomato, and garlic in a blender. Add salt along with 3 tablespoon of water. Use the water kept aside earlier.
• Let it run for a couple of minutes. Check for texture and taste. When you open the blender lid, be careful, don’t lean over. It can cause you sneeze continuously, because of the chilli fumes
• If required add a little more water and run the blender if it does not make a smooth paste.
• Once you a smooth paste keep it aside in a bowl

Preparation of Momos:

• Chop the onions very fine and also the ginger.
• Take the keema in a bowl; add the finely chopped onions and ginger. Along with a pinch of ajena moto. Mix it thoroughly. Keep it aside.
• Take the maida and add water and knead into dough. It should be neither too hard nor too soft.
• Make small balls of the size of sparrow eggs. Make small puries out of these and keep them aside.
• Take a little bit – ½ a table spoon of keema which was made earlier and place it in the middle of the maida puri. Rap it in the shape of a leaf. And while rapping it up create some fissures on long the edges. Keep these aside
• Keep the rice cooker ON for 30 minutes before you place the momos in the steaming tray.
• Once you have about 10 – 15 of momos ready. Place them in the steaming tray inside the rice cooker. It generally takes 15 – 20 minutes for them to cook.