Asli Kurkure Momo Recipe — CookingShooking Veg Momos
Asli Kurkure Momo Recipe - कुरकुरे मोमोज कैसे बनाएं - CookingShooking Veg Momos is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by CookingShooking Hindi on YouTube.
Prep: 57 min | Cook: 18 min | Total: 1 hr 33 min
Cost: $5.81 total, $1.45 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Wheat (gluten), Dairy (butter)
Ingredient Substitutions
- Instead of Cornflakes: panko breadcrumbs, rice flakes
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Corn Flour: arrowroot powder
- Instead of Chili Powder: red pepper flakes
- Instead of Kitchen King Masala: garam masala
- Instead of Chaat Masala: amchur powder
- Instead of Oregano: Italian seasoning
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Carrot: radish
- Instead of Cabbage: bok choy
- Instead of Ginger: ginger paste
- Instead of Coriander Leaves: cilantro
- Instead of Butter: vegetable oil
Equipment Needed
- Food Processor or Mixer
- Large Mixing Bowl
- Small Mixing Bowl
- Rolling Pin
- Steamer Basket or Steamer
- Deep Frying Pan or Wok
- Slotted Spoon or Tongs
- Fine Mesh Sieve (optional)
- Plate or Tray
Critical Steps — Do Not Skip
- Grinding cornflakes to a coarse texture
- Achieving a medium‑consistency batter
- Half‑steaming Momos just enough to set the dough
- Allowing the batter‑coated Momos to rest before frying
- Maintaining medium oil temperature during deep‑frying
Chef Tips from the Video
- For extra crunch, add a tablespoon of panko breadcrumbs to the batter.
- A pinch of baking soda in the batter creates tiny air pockets, enhancing crispness.
- If you prefer a milder flavor, reduce the chili powder and increase oregano.
Troubleshooting
Coating falls off during frying.
Make sure the batter is of medium consistency and let the coated Momos rest for at least a minute before frying. Also, dry the half‑steamed Momos gently with a paper towel.
Momos become soggy instead of crisp.
Maintain oil temperature around 350°F; if the oil is too cool, the coating will absorb oil and become soggy. Fry in small batches to keep temperature steady.
Filling releases too much water.
After salting the vegetables, let them sit for 2 minutes, then squeeze out excess moisture using a clean kitchen cloth before mixing with butter.
Storage
Refrigerator: Store fried Momos in an airtight container for up to 2 days. Reheat in a hot oven (350°F) for 5‑7 minutes to restore crispness.
Freezer: Cool completely, then freeze in a single layer on a tray. Transfer to a zip‑lock bag; they keep for up to 1 month. Fry from frozen, adding 1‑2 extra minutes.
Room temperature: Do not keep at room temperature for more than 2 hours as they will lose crispness.
Make-Ahead Tips
- Prepare the batter and keep it covered in the fridge for up to 4 hours.
- Half‑steam the Momos, coat them, and freeze before frying; they can be fried directly from frozen.
- The vegetable filling can be made a day ahead; store in an airtight container and drain any excess moisture before use.
Frequently Asked Questions
What is the cultural significance and history of Crispy Momos (Kurkure Momos) in Indian street food cuisine?
Crispy Momos are a modern twist on traditional Tibetan‑influenced Momos that became popular in Indian hill stations and street‑food markets. The deep‑fried, spice‑coated version reflects India's love for crunchy snacks and is often enjoyed as an evening treat or at festivals.
What are the traditional regional variations of Momos in Indian cuisine?
In North‑East India, Momos are usually steamed and served with spicy tomato or sesame chutney. In Himachal and Uttarakhand, they are often shallow‑fried (tandoori Momos). The crispy, deep‑fried version popularized in Delhi and Kolkata adds a crunchy coating and bold spices.
How is Crispy Momos traditionally served in Indian street‑food culture?
They are typically served hot on a paper plate, sprinkled with extra chaat masala, and accompanied by a side of tangy tomato ketchup or a mustard‑soy sauce dip. The focus is on the crunchy exterior and juicy interior.
During which Indian celebrations or occasions are Momos, especially crispy Momos, commonly enjoyed?
Momos are a favorite during monsoon festivals, college gatherings, and weekend night markets across North‑East India. The crispy version is especially popular at fairs and during New Year parties where bite‑size, handheld snacks are preferred.
How does Crispy Momos fit into the broader Indian snack tradition?
Indian snack culture values bold flavors and textures. Crispy Momos combine the soft, steamed dumpling interior with a crunchy, spice‑laden exterior, embodying the Indian love for contrast—similar to samosas and pakoras.
What are the authentic traditional ingredients for Momos versus acceptable substitutes?
Traditional Momos use plain wheat flour dough, a simple vegetable or meat filling, and are steamed. In this recipe, we substitute cornflakes for a crunchy coating and use Kitchen King Masala and chaat masala for extra flavor; you can replace cornflakes with panko breadcrumbs or rice flakes if needed.
What other Indian dishes pair well with Crispy Momos?
Crispy Momos pair nicely with tangy tamarind‑chili chutney, a side of spiced lentil soup (dal), or a fresh cucumber‑yogurt raita to balance the heat. They also complement a plate of aloo tikki or a simple salad of sliced onions and lemon.
What makes Crispy Momos special or unique in Indian cuisine?
The unique aspect is the double‑cooking method: half‑steaming locks in moisture, then a seasoned batter coating is deep‑fried to create a crunchy shell. This technique gives a texture not found in traditional steamed Momos.
What are the most common mistakes to avoid when making Crispy Momos at home?
Common errors include over‑steaming the Momos (making the coating slide off), using a batter that is too thick or too thin, and frying at too low a temperature which results in soggy Momos. Also, forgetting to squeeze excess water from the vegetable filling leads to a soggy interior.
Why does this Crispy Momos recipe use a cornflake‑based batter instead of a simple flour batter?
Cornflake powder adds extra texture and helps create a light, airy crunch that pure flour cannot achieve. It also absorbs less oil, keeping the Momos crisp without being greasy.
Can I make Crispy Momos ahead of time and how should I store them?
Yes. You can half‑steam, coat, and freeze the Momos. Keep them in a single layer on a tray, then transfer to a zip‑lock bag. Fry directly from frozen, adding a minute or two to the cooking time.
What does the YouTube channel CookingShooking Hindi specialize in?
The YouTube channel CookingShooking Hindi specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on street‑food favorites, quick snacks, and traditional dishes presented in Hindi with clear visual instructions.
How does the YouTube channel CookingShooking Hindi's approach to Indian snack recipes differ from other Indian cooking channels?
CookingShooking Hindi emphasizes minimal equipment, fast preparation, and practical tips like making batter in a mixer and using common pantry items. The host often shares personal shortcuts and cultural anecdotes, making the recipes feel more relatable than highly polished studio productions.
Last updated: August 25, 2026
