Kurkure Momos Recipe: Quick And Easy Way To Enjoy Crispy Momos

Momos are a versatile snack that can be enjoyed year-round and are a beloved street food in northern India, usually paired with a spicy chili chutney. If you're looking to add a little flair to this classic dish, why not try Kurkure Momos? This recipe is sure to make you the star of any party or gathering. These crispy, juicy momos are filled with a mix of vegetables and soy, lightly seasoned, and coated with a crunchy cornflake breading before being deep-fried to golden perfection. They're incredibly easy to make and absolutely mouthwatering. Serve them at your next event, and watch as your family and friends rave about them. This recipe is by Ranveer Brar.

Kurkure Momos

Kurkure Momos are a popular twist on traditional momos, which are dumplings filled with a variety of ingredients like vegetables, chicken, or soy. The term "kurkure" refers to the crispy and crunchy texture that these momos have, thanks to a special coating.

In Kurkure Momos, the dumplings are typically filled with a mixture of vegetables or meat, lightly seasoned, and then coated in a breading made from crushed cornflakes or breadcrumbs. This coating gives the momos a crunchy exterior when they are deep-fried until golden brown. They are usually served with a spicy dipping sauce, making them a favourite snack or appetiser at parties and gatherings. The combination of the crunchy outside and the juicy, flavourful filling makes Kurkure Momos a unique and delicious variation of the classic momo.

How To Make Kurkure Momos?

• In a mixing bowl, combine all-purpose flour and salt.
• Gradually add water and knead to form a smooth, elastic dough.
• Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
• Heat oil in a pan over medium heat.
• Add minced garlic, ginger, and green chilies (if using) and sauté until fragrant.
• Add onions and sauté until they turn translucent.
• Add carrots, cabbage, and capsicum. Cook until they soften slightly.
• Add crumbled paneer or tofu (if using).
• Stir in soy sauce, vinegar, salt, and pepper. Cook for a couple of minutes until everything is well combined.
• Remove from heat and let the filling cool down completely.
• Roll out small portions of the dough into thin circles.
• Place a spoonful of the filling in the centre of each circle.
• Fold the edges to seal the momo. You can pleat the edges or simply fold and press them together, ensuring they are sealed tightly.
• In a bowl, mix all-purpose flour and cornflour. Add water gradually to form a smooth, medium-thick batter.
• Crush cornflakes and place them in a separate bowl.
• Dip each momo first into the batter, allowing any excess to drip off, and then roll it in the crushed cornflakes until fully coated.
• Heat oil in a deep pan or wok over medium heat.
• Once the oil is hot, carefully place the coated momos in the oil.
• Fry until golden brown and crispy, turning occasionally for even cooking.
• Remove and drain on paper towels to remove excess oil.
• Serve the Kurkure Momos hot with spicy chili chutney or your favourite dipping sauce.

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Credits: Freepik