Learn How To Make Crispy Kurkure Momos with A Delicious Filling

To make Kurkure Momos, start by preparing a soft dough from all-purpose flour. The filling is made by sautéing a mix of vegetables like cabbage, carrots, and onions, seasoned with soy sauce and spices. After shaping the momos with the filling, they are steamed until cooked. Next, dip the steamed momos in a batter made from flour and cornflour, then coat them in a mixture of breadcrumbs and crushed cornflakes. Deep fry the coated momos until they are golden and crispy. Serve these crunchy momos with a spicy dipping sauce.

To make Kurkure Momos, start by preparing a soft dough from all-purpose flour. The filling is made by sautéing a mix of vegetables like cabbage, carrots, and onions, seasoned with soy sauce and spices. After shaping the momos with the filling, they are steamed until cooked. Next, dip the steamed momos in a batter made from flour and cornflour, then coat them in a mixture of breadcrumbs and crushed cornflakes. Deep fry the coated momos until they are golden and crispy. Serve these crunchy momos with a spicy dipping sauce.

Ingredients:

For the Momo Dough:

•  2 cups all-purpose flour (maida)
• 1/2 teaspoon salt
•  Water (as needed for kneading)

For the Momo Filling:

• 1 cup cabbage (finely chopped)
•  1/2 cup carrots (grated)
•  1/2 cup onions (finely chopped)
•  1/2 cup paneer or tofu (crumbled, optional)
•  1 teaspoon ginger-garlic paste
•  1-2 green chilies (finely chopped)
•  1 teaspoon soy sauce
•  1/2 teaspoon black pepper powder
•  Salt to taste
•  1 tablespoon oil

For the Kurkure Coating:

• 1 cup breadcrumbs
•  1/2 cup cornflakes (crushed)
•  1/2 cup all-purpose flour (maida)
•  1/4 cup cornflour
•  1/2 teaspoon red chili powder
•  Water (to make the batter)
•  Oil for deep frying

Instructions:

1. Prepare the Dough:

•  In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead the mixture into a soft, pliable dough. Cover the dough with a damp cloth and set it aside for at least 30 minutes.

2. Prepare the Filling:

• Heat 1 tablespoon of oil in a pan over medium heat. Add the ginger-garlic paste and sauté until aromatic.
• Add the chopped onions, green chilies, and cook until the onions turn translucent.
•  Add the grated carrots, chopped cabbage, and crumbled paneer or tofu (if using). Stir-fry the vegetables until they soften slightly.
•  Season with soy sauce, black pepper, and salt.
• Mix well and cook for another 2-3 minutes until the filling is well combined and flavorful.
• Turn off the heat and let the filling cool completely.

3. Shape the Momos:

• Divide the dough into small balls. Roll each ball into a thin, round disc (about 3 inches in diameter).
• Place a spoonful of the prepared filling in the center of each disc.
•  Fold the edges of the dough over the filling, pinching and pleating to seal the momo.
• You can shape them into half-moons, purses, or other traditional shapes.

4. Steam the Momos:

• Heat water in a steamer and lightly grease the steaming tray or line it with parchment paper.
• Arrange the shaped momos on the tray, leaving some space between them.
•  Steam the momos for 10-12 minutes or until the dough becomes translucent and the filling is cooked.

5. Prepare the Kurkure Coating:

• In a mixing bowl, combine the all-purpose flour, cornflour, red chili powder, and a pinch of salt. Gradually add water to make a smooth, thick batter.
• In another bowl, mix the breadcrumbs and crushed cornflakes.

6. Coat the Momos:

• Dip each steamed momo into the prepared batter, ensuring it’s fully coated.
• Roll the batter-coated momo in the breadcrumb-cornflake mixture, pressing gently to ensure the coating sticks well.

7. Deep Fry the Momos:

•  Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, gently drop the coated momos into the oil.
•  Fry the momos in batches until they turn golden brown and crispy. Make sure to turn them occasionally to ensure even frying.
•  Remove the momos from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

8. Serve:

•  Serve the crispy Kurkure Momos hot with your favorite dipping sauce, such as spicy schezwan sauce, garlic chutney, or mint chutney. Enjoy the crunchy and flavorful treat!

These Kurkure Momos are a delightful fusion of traditional momos and a crispy coating, making them a perfect snack for any occasion.