Empty My Fridge
Air Fryer Cheese Burst Momos
Ingredients
- Chicken stock · boneless250 g
- Band gobhi chopped1 cup
- Hara pyaz leaves chopped½ cups
- Gajar chopped½ cups
- Shimla mirch chopped½ cups
- Lehsan · finely chopped1 tbsp
- Saltto taste
- Kali mirch powder1 tsp
- Soy sauce1 tbsp
- Chili oil1 tbsp
- Momo wrapperas needed
- Vegetable oil½ tsp
- Mayonnaise¾ cups
- Tandoori masala 1 & ½ tbs
- Creamas needed
- Mozzarella cheeseas needed
- Lal mirch crushedas needed
- Parsley · choppedas needed
Instructions
- Finely chop the chicken in a chopper, then move it to a bowl.
- Add the cabbage, spring onion, carrot, capsicum, garlic, pink salt, black pepper powder, soy sauce and chilli oil, and mix well.
- Place a momo wrapper on the counter, add 1 tbsp of the chicken mixture, brush water around the edges, then fold into a dumpling. Makes 29-30.
- Add water to a steamer and bring to a boil. Put in the rack, grease it with oil, add the momos, cover and steam on medium heat for 8-10 minutes.
- In a bowl, whisk the mayonnaise with the tandoori masala until smooth. Set aside.
- In an air fryer-safe dish, layer cream, tandoori mayo and steamed momos, repeating the cream and mayo. Mix in the cheese and crushed red chilli.
- Air fry at 160 °C for 7-8 minutes.
- Garnish with chopped coriander and serve.
Summarized from Food Fusion's video. Watch it for the details.
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