Momo Chaat

30-35 minutes
Prep: 15 minutes | Cook: 15-20 minutes | Servings: 4



For Momo Dough

½ cup Whole wheat flour , आटा

¼ cup Refined flour , मैदा (you can also use 1 cup whole wheat flour)

¾ tsp Salt, नमक़

1 tsp Oil , तेल


For Momo Filling

1 medium Sweet Potato, boiled & mashed (optional) , शकरकंदी

2 medium Potatoes, boiled & mashed , आलू

¼ tsp Black pepper powder , काली मिर्च पाउडर

Salt to taste , नमक स्वादानुसार

2 tbsp Ginger-Green Chilli, chopped , कटे हुए अदरक और हरी मिर्च

1 tbsp fresh Coriander leaves, chopped (optional), हरा धनिया


For Chana Dal & Tomatoes Chutney

2 tbsp Oil , तेल

½ tsp Cumin seeds , जीरा

2 tbsp Ginger-Green Chilli, chopped, कटे हुए अदरक और हरी मिर्च

½ cup split Bengal gram, soaked , चना दाल

Salt to taste , नमक स्वादानुसार

1 cup fresh Tomato puree , ताज़े टमाटर की प्यूरी

1 inch Cinnamon stick , दालचीनी

1 tbsp Sugar , चीनी

2 tbsp Vinegar , सिरका

1 tsp freshly crushed Black Pepper, (optional), काली मिर्च


For Masala

1 tsp Fennel seeds , सौंफ

1 tsp Cumin seeds , जीरा

1 tsp Black pepper cons , काली मिर्च


For Mint Powder

1 cup Mint Leaves, पुदीने के पत्ते


For Mint Curd

1 cup Curd , दही

1 heaped tbsp Mint Powder, पुदिना पाउडर

Salt to taste , नमक स्वादानुसार

1 tsp Sugar , चीनी

½ tsp Black pepper powder , काली मिर्च पाउडर


Other Ingredients For Chaat

1 medium Onion, chopped , प्याज

1 fresh Green chilli, chopped , हरी मिर्च

1 medium Tomato, chopped , टमाटर

Salt to taste , नमक स्वादानुसार

½ small Lemon juice , नींबू का रस

2 tbsp Coriander leaves, chopped , धनिया पत्ता



For Momo Dough

  • In a bowl add whole wheat flour, refined flour, salt, water and knead a semi hard dough.
  • Now add oil and knead again properly, cover and keep aside for 12-15 minutes.


For Momo Filling

  • In a bowl add boiled & mashed sweet potato, potatoes, black pepper powder, salt, ginger-green chilli, fresh coriander leaves and mix everything properly and keep aside for further use.


For Chana Dal & Tomatoes Chutney

  • In a pan add oil and let it heat, now add cumin seeds, ginger-green chilli and saute it for half a minute.
  • Now add the soaked split bengal gram saute for a minute and then add water and let it cook 50%.
  • Once cooked 50% add salt, tomato puree, cinnamon stick mix it properly and cook until 80% in the tomato puree.
  • After that add sugar, vinegar, black pepper powder and cook on high flames for 4-5 minutes and then keep aside to cool down properly.


For Masala

  • In a pan add fennel seeds, cumin seeds, black pepper cons and dry roast them lightly golden.
  • Now remove and crush it in a motor pastel coarsely and keep aside for further use.


For Mint Powder

  • Take the mint leaves and place them on a microwave safe plate and microwave it on the highest settings until dried completely.
  • Remove and let it cool down then crush it with your hands to make powder.


For Mint Curd

  • In a bowl add curd, mint powder, salt, sugar, black pepper powder and mix everything properly then keep aside for further use.


For Assembling Momo Chaat

  • Firstly mix the chopped onion, tomato, green chilli, salt, lemon juice, coriander leaves together and keep aside for further use.
  • Then take two small portions of the dough and roll it thin with the help of a rolling pin.
  • Now take a small portion of the filling and shape it like a tikki, then place in the centre of the rolled dough and then place the second rolled dough on it and trim off the edges of it and then fold it in a wave like pattern.
  • Heat a pan and add little water then place the momo, cover and cook for 2-3 minutes.
  • Once cooked, remove all of the water and add 1 tsp oil to fry the momo from both sides until golden brown.
  • To serve add some mint curd on the serving plate then the chana dal & tomato chutney, keep the fried momo on it and repeat the same thing and then finish it with some onion tomato mixture and the prepared masala and mint powder.