Now you know how to make chicken momo, you don’t have to make tomato pickel but to make chillie momo. Remember chillie momo just means hot and spicy momo.

• Fry required amount of momos in light cooking oil just for sometimes.
• Then, sprinkle some vinager, red wine and toamto chilly sauce make it gravy(I prefer Maggie hot and sour)
• Sprinkle some large chopped tomato, vedae khursani (Square but I don’t like this to add) and onion and green chilly chopped lengthwise.
• Add salt to your taste.
• Stair them slowely making sure kima doesn’t come out of momo.
• If looks gravy, reddish, and is hot and sour too then its ready to serve
• I’ll post the picture sometimes later when I cook, as I usually cook stem momo at least once or sometimes twice a week.