Momo is one street side snack that has taken over the world of Indian street food by storm. What once used to be just about chaats, chole kulche, pav bhaji or noodles, India’s street food repertoire now offers a variety of momos in many parts of the country. All thanks to the immense fan-following it has. After all, there's something about those juicy, soft, juicy and absolutely delectable momos that make us drool over them every single time. The popularity of the Nepali dish is such that you will find at least one momo joint at every nook and corner of the country, especially in Delhi where momo is considered the most popular street food, giving a tough competition to the classic Dilli ki chaats.
But the most fascinating part about momos is its variety. Besides the classic steamed momo that comes with a host of stuffings ranging from veg, paneer to chicken, one can find tandoori momo, butter chicken momo, schezwan momo and so on. Yes, you read that right. One such unique version of momo is kurkure momo – sounds interesting, doesn’t it? From the name itself, we can well understand that this dish must be fried, crunchy and lip-smacking to the core. And now-a-days, you will find kurkure momo in several eateries as well.
But did you know, you can make kukure momo easily at home too? Yes, that's right! Much like fried chicken, kurkure momos also need to have the right kind of coating to coat the momo and fry it to perfection. And it seems like chef Ranveer Brar has us sorted with a quick and easy Kurkure momos recipe. Chef Ranveer took to his Instagram to share a Reel featuring him making kurkure momo.
Here’s the step-by-step recipe of how to make kurkure momo:
- Prepare the momo dough by combining refined flour with whole wheat flour, water, vinegar, salt and oil.
- Prepare the filling (here: veg filling) with finely chopped vegetables incuding cabbage,carrot, French beans, paneer, green chillies and coriander leaves along with spices such as black pepper, peppercorns, salt, mayonnaise and schezwan sauce.
- Prepare the momo by stuffing the veg filling inside the rolled-out portions of the dough. Keep aside.
- In a bowl, take maida, cornflour, water, red chilli powder, garam masala, salt and vinegar and prepare a slurry.
- In another bowl, add maida, corn flakes, poha powder, red chilli powder and salt and dry mix.
- Now dip the momo in the slurry, coat in crushed cornflakes and poha mix, and let it rest for some time.
- Heat oil in a wok and fry the momos to crispy perfect.
Wasn’t that a super quick and easy recipe? Take a look at the detailed recipes here: