Veg Kurkure Momos | कुरकुरे मोमोज | Crispy Street Snack | Easy Party Recipe by Chef Ajay Chopra

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: none

Tamari is gluten-free and offers a similar flavor.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor and is healthier.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: none

Ground oats provide a gluten-free option.

Add 1 cup all-purpose flour to a mixing bowl.

Add a pinch of salt to the flour.

Gradually add warm water to the flour to make a soft and smooth dough.

Once the dough is ready, add a little oil and massage it well.

Cover the dough and let it rest for 10-15 minutes.

In the meantime, heat a pan and add 1 tablespoon of oil.

Add chopped garlic to the pan and sauté until browned.

Add chopped ginger and 1 large chopped onion to the pan; cook until they start to turn golden brown.

Crush 1.5 cups of corn using a mixer or chop it finely.

Add the crushed corn to the pan along with salt and black pepper powder.

Add monosodium glutamate (MSG) to enhance the umami flavor.

Mix everything well and let the mixture cool down.

Once cooled, add chopped onion and grated cheese to the corn mixture and mix well.

Divide the rested dough into small balls and roll each ball into a thin circle.

Dust the rolled circle with dry flour to prevent sticking.

Place a spoonful of the filling in the center of each circle.

Wrap the dough around the filling and seal it tightly to form a momo.

Prepare a batter and dip each momo into it.

Coat the dipped momos with crushed cornflakes for extra crispiness.

Heat oil in a pan over medium heat for frying.

Fry the momos until they are golden brown and crispy, about 4-5 minutes.

Once fried, remove the momos and dust them with peri peri powder while they are still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens