Introduction:

 

When I first tried making Veg Kurkure Momos, I was on a mission to surprise my friends with something new and super crispy! Inspired by my favorite street momos, I added my own twist, giving them an extra crunch and adding a cheesy corn filling. It’s become a party favorite at home, and I love how that first crunchy bite always gets an instant "wow" from everyone!

 

Let me share the step-by-step recipe that brings these crispy, cheesy, and flavorful momos to life. It’s simple, delicious, and perfect for any evening snack.

 

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Ingredients of Crispy Veg Kurkure Momos

 

For Dough:

• Refined flour: 1 cup
• Salt: 1 tsp
• Warm water: as required
• Oil: 1 tsp

For Stuffing:

• Oil: 1 tbsp
• Garlic, chopped: 1 tbsp
• Ginger, chopped: 1 tsp
• Green chili, chopped: 1 tsp
• Onion, chopped: 1 pc
• Corn, roughly chopped: 1 ½ cup
• Salt: ½ tsp
• Black pepper powder: ½ tsp
• MSG (Ajinomoto): ½ tsp
• Spring onion, chopped: ½ cup
• Cheese, diced: 1 cup

For Slurry:

• Refined flour: ¼ cup
• Salt: ¼ tsp
• Water: as required

For Coating:

• Corn flakes: 2 cups, crushed
• Oil: for frying
• Peri peri powder: as needed

 

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Instructions of Crispy Veg Kurkure Momos

 

Step 1: Prepare the Dough

• In a mixing bowl, combine refined flour, salt, and a little oil.
• Gradually add warm water and knead until you have a smooth, soft dough.
• Cover the dough and let it rest for about 20 minutes.

 

Step 2: Prepare the Stuffing

• Sauté Aromatics: Heat oil in a pan and add chopped garlic and ginger, sautéing until fragrant.
• Cook Onions and Corn: Add chopped green chilies and onions; cook until onions turn translucent. Then, add the roughly chopped corn, salt, and black pepper. Cook for a few minutes and let the mixture cool completely.

 

Step 3: Add Spring Onions and Cheese

• Once the stuffing is cool, add the chopped spring onions and diced cheese.
• Mix everything well until the stuffing is evenly combined.

 

Step 4: Shape the Momos

• Portion Dough: Divide the dough into small portions and roll each portion into a thin circle.
• Fill and Seal: Place a spoonful of stuffing in the center of each circle. Fold the edges to form pleats, sealing to shape the momos as desired.

 

Step 5: Prepare the Slurry and Coat

• Mix Slurry: In a bowl, combine refined flour, a pinch of salt, and water until slightly thick, enough to coat the momos.
• Dip and Roll: Dip each momo in the slurry and roll in crushed corn flakes, pressing gently to make the flakes stick.

 

Step 6: Fry and Season

• Fry the Momos: Heat oil in a deep pan. Carefully place the coated momos in hot oil, frying on medium heat until golden and crispy on all sides.
• Season: Drain on paper towels, and while hot, sprinkle peri peri powder on top for extra flavor.

 

Serve:
Serve hot with your favorite dipping sauce, such as spicy chili sauce or Schezwan sauce.

 

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About the Recipe:

 

These Veg Kurkure Momos are all about bold flavors and textures. Each momo is wrapped with a perfectly soft dough, filled with a creamy corn and cheese stuffing, and coated with a crispy cornflakes layer that adds the ultimate crunch. Inspired by classic momos, this recipe takes it up a notch with its crispy twist, making it an instant hit for anyone who loves fusion snacks.

 

The filling is made from fresh, crushed corn, garlic, onions, and spices, creating a perfect balance between creamy and spicy. Once prepared, the momos are dipped in a light batter, rolled in crushed cornflakes, and fried to golden perfection. A sprinkle of peri-peri spice powder on top adds just the right kick to each bite, making these momos truly unforgettable.

 

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Cooking Tips:

 

1. Rest the Dough: After kneading, let the dough rest for 10-15 minutes to make it easier to roll and shape.
2. Control the Oil Temperature: Fry momos in medium-hot oil to ensure even cooking and a crisp, golden texture.
3. Customize Your Spices: Feel free to adjust the spice level in the filling and coating to suit your taste!

 

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Pairing Guide:

 

These crispy momos pair beautifully with a tangy Schezwan or chili-garlic sauce to enhance the spicy and savory flavors. A refreshing cold drink, like a lime soda or mint cooler, complements the richness of the cheese and adds a cooling contrast.

 

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Frequently Asked Questions:

 

1. What is the best filling for Veg Kurkure Momos?
   The best filling combines crushed corn, garlic, onions, and cheese. This mixture gives a creamy and flavorful taste that complements the crispy coating.

2. How can I make the momos extra crispy?
   Coat the momos in a light batter, then roll them in crushed cornflakes before frying. This adds an extra crunch.

3. Can I bake or air-fry these momos?
   Yes, you can bake or air-fry them for a healthier option. Preheat your oven or air fryer, lightly coat the momos with oil, and cook until golden brown.

4. How do I prevent the dough from drying out?
   Cover the dough with a damp cloth while resting to keep it moist.

5. What can I serve with Veg Kurkure Momos?
   Serve with Schezwan sauce, chili-garlic sauce, or a tangy chutney for a complete taste experience.

6. What type of oil is best for frying?
   Use a neutral oil like sunflower or canola oil for frying to keep the flavors intact.

7. How long can I store the dough?
   You can store the dough in the refrigerator for up to 24 hours, but it’s best used fresh for softness.

8. Can I freeze Veg Kurkure Momos?
   Yes, freeze them before frying. Just coat them with the batter and cornflakes after thawing.

9. What if my momos break while frying?
   Ensure the dough isn’t too thin and avoid overfilling to prevent breakage.

10. How do I make the filling spicy?
    Add more green chilies or a pinch of chili powder to the corn mixture for a spicier filling.

 

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