STARTERS


Stuffed with spiced meat and/or vegetables, momos are pleated, steamed dumplings that are a staple in Indian city of Guwahati, where the food is strongly influenced by the cuisines of neighbouring Tibet, Nepal and Bhutan. It’s important to avoid overkneading the dough. A bamboo steamer is needed for this recipe.


Chicken momos with tomato-garlic dipping sauce by Maneet Chauhan and Jody Eddy MAKES ABOUT 16 MOMOS TAKES 30 MINS, PLUS 1 HR RESTING


INGREDIENTS 240g plain flour 1 tsp salt vegetable oil, for the bowl and steamer


250g ground chicken 3 spring onions, finely chopped


2 tsp finely chopped fresh ginger


2 medium garlic cloves, minced 2 serrano chillies, finely chopped


2 tbsp soy sauce


1 ½ tbsp vinegar 1 tsp black pepper


FOR THE DIPPING SAUCE 2 large tomatoes, coarsely chopped


4 dried red chillies, broken into small pieces


6 garlic cloves, coarsely chopped


2 tsp tamarind paste 2 tsp cumin seeds, toasted ½ tsp black pepper


METHOD To make the dipping sauce, put the tomatoes, chillies,


garlic, tamarind paste, cumin and black pepper into a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the tomatoes have broken down and a chunky sauce is formed, around 10- 14 mins. Season with salt. Transfer to a food processor and blitz until smooth. Keep in the fridge for up to 1 week. To make the momos, sift the flour and salt onto a work


surface. Create a well in the centre and pour in lukewarm water, 60ml at a time, mixing to form a soft dough (it shouldn’t be sticky, but it shouldn’t be firm either). Transfer the dough to an oiled bowl, cover the bowl with a damp towel and allow to rest at room temperature for 1 hr. Meanwhile, combine the chicken, spring onions, ginger,


garlic, chillies, soy sauce, vinegar and pepper in a bowl. Stir until everything is well incorporated, then season with salt. Divide the dough into 16 balls, then roll out each ball into


a 10cm round. Add 1 tbsp of the filling to the centre of one disc, then pick it up it in your left hand and use your right hand to pinch the edges together, forming a parcel. Repeat with the remaining dough and filling. Spray a steamer basket with cooking spray (or lightly


oil), then set the momos in it in a single layer; don’t let their edges touch or the dough could tear. Half-fill the steamer basin with water and bring to a boil over a high heat. Set the steamer basket with the momos onto the basin, reduce the heat to medium, and steam until the momos are cooked through, 12-16 mins. Serve while warm with the tomato- garlic dipping sauce.


Taken from: Chaat by Maneet Chauhan and Jody Eddy (£25, Clarkson Potter)


34 NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL


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