Asli Kurkure Momo Recipe - कुरकुरे मोमोज कैसे बनाएं - CookingShooking Veg Momos

Ingredients

• 1 cup Cornflakes (unsweetened, plain)
• 0.5 cup All-Purpose Flour (for batter coating)
• 2 tablespoon Corn Flour (for batter coating)
• 1 teaspoon Chili Powder (adjust to spice level)
• 1 teaspoon Kitchen King Masala (Indian mixed spice blend)
• 1 teaspoon Chaat Masala (tangy flavor)
• 0.5 teaspoon Oregano (dry herb)
• 1 teaspoon Salt (to taste)
• 0.5 cup Water (for batter, lukewarm)
• 2 cup Vegetable Oil (for deep frying)
• 2 cup All-Purpose Flour (for Momos dough)
• 1 teaspoon Salt (for dough)
• 0.75 cup Water (lukewarm for dough)
• 1 medium Carrot (grated)
• 1 cup Cabbage (finely shredded)
• 1 medium Onion (finely chopped)
• 1 teaspoon Ginger (grated)
• 2 tablespoon Coriander Leaves (chopped)
• 2 stalks Spring Onion (optional, chopped)
• 0.5 teaspoon Black Pepper (ground)
• 2 tablespoon Butter (softened, for filling moisture)

Instructions

1. Grind Cornflakes

   Place 1 cup of plain cornflakes in a food processor and pulse until you get a coarse, slightly gritty powder. Do not over‑process into a fine flour.

   Time: PT2M

2. Prepare the Crispy Batter

   In a large bowl combine 0.5 cup all‑purpose flour, 2 tbsp corn flour, 1 tsp chili powder, 1 tsp Kitchen King masala, 1 tsp chaat masala, 0.5 tsp oregano, and 1 tsp salt. Gradually whisk in 0.5 cup lukewarm water until the batter is smooth and of medium consistency – not too thick, not too runny.

   Time: PT5M

3. Make Momos Dough

   In another bowl, mix 2 cups all‑purpose flour with 1 tsp salt. Add 0.75 cup lukewarm water gradually, stirring until a soft dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and let rest for 10 minutes.

   Time: PT15M

4. Prepare Vegetable Filling

   Grate the carrot, finely shred the cabbage, and chop the onion, ginger, coriander, and optional spring onion. Place all vegetables in a large bowl, add 1 tsp salt and 0.5 tsp black pepper, mix, then let sit for 2 minutes. Squeeze out excess water using a clean kitchen cloth. Add 2 tbsp softened butter and mix until the vegetables become juicy and well‑combined.

   Time: PT15M

5. Shape Momos

   Divide the rested dough into small balls (about 20‑25 g each). Roll each ball into a thin circle (≈3‑4 mm). Place a spoonful of filling in the centre, fold and pleat the edges to seal, forming a half‑moon or round dumpling shape.

   Time: PT20M

6. Half‑Steam Momos

   Arrange the shaped Momos in a steamer basket, leaving space between them. Steam over medium flame for 7‑8 minutes until the dough is just cooked through (they should look slightly translucent).

   Time: PT8M

   Temperature: Medium flame

7. Coat Momos in Batter

   Transfer the half‑steamed Momos to the large bowl containing the batter. Gently toss so each piece is fully coated. Let them sit in the batter for a minute so the coating sets.

   Time: PT5M

8. Deep‑Fry Crispy Momos

   Heat vegetable oil in a deep pan to medium temperature (around 350°F / 175°C). Carefully drop the coated Momos in batches, frying for 2‑3 minutes each side until golden brown and crisp. Stir gently to ensure even colour.

   Time: PT10M

   Temperature: 350°F

9. Season Fried Momos

   Remove fried Momos with a slotted spoon onto a paper‑towel‑lined plate. While still hot, sprinkle 1 tsp chili powder, 1 tsp chaat masala, and 0.5 tsp oregano. Toss gently to coat evenly.

   Time: PT2M

10. Serve

    Serve the crispy Momos hot, straight from the pan. They are delicious on their own; no additional chutney is required, but you may pair with tomato ketchup or a tangy mustard sauce if desired.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g