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Snacking on crispy street-style Kurkure momos brings back fond memories of this yummy blend of crisp edges and hearty tastes. Kurkure momos are named for their crunchiness and are perfect for the rainy season. With the arrival of the monsoon season, the appeal of outdoor cuisine meets with hygienic concerns. So, what are you waiting for? Make street-style Kurkure momos in the comfort of your kitchen.
Making street-style Kurkure momos at home ensures not just cleanliness but also lets you add your personal touch. From frying veggies to carefully wrapping each momo and frying them until perfectly crispy, every step promises satisfaction. Enjoy creating these crispy delights during the monsoon season—they're ideal for cosy gatherings and family time. Pair this snack with your favourite drinks and sides.
Prepare The Filling
To achieve a delicious and textured filling for your kurkure momos, start by heating oil in a pan over medium heat. Stir-fry finely chopped mixed vegetables until they are crispy in texture. Add grated paneer for a creamy texture and cook. Season with soy sauce, green chilli sauce, salt, and pepper to enhance the flavours. Always allow the mixture to cool completely before filling it into the dough; otherwise, it will become soggy.
Prepare The Dough
Take a bowl and combine maida (all-purpose flour) and water to form a smooth dough. Cover it with a damp cloth and let it rest for 30 minutes. Take a small portion of the dough and roll it into a thin circle (like a puri). Place a spoonful of the cooled vegetable and paneer mixture in the centre of the dough circle. Fold the dough over the filling and seal the edges by pleating. You can make your desired shapes. Make sure they are sealed completely, as the chances of them breaking while frying are high.
Coat Momos Well
To make your momos crunchy and kurkure, coat momos in a smooth cornflour slurry. The slurry should be thick enough to coat the momos evenly without dripping excess liquid. Roll the coated momos in crushed cornflakes or any crispy snack. Gently press them to ensure they are intact. This coating not only adds crunch but also enhances the flavour of the momos.
Fry The Momos
Carefully fry all the coated momos in hot oil. Always fry them in batches to avoid overcrowding the pan, as frying too many can affect the crispiness. Turn the momos on all sides, making sure they are properly cooked. Once they develop a golden brown, crispy exterior, remove them from the napkins. The napkins will drain excess oil and be gently patted dry, as the oil can ruin the taste of momos, making them oily and soggy.
Drain And Serve
Once fried to golden perfection, carefully remove the crispy Kurkure momos using a slotted spoon. Place them on paper towels to drain any excess oil. Gently pat them with another paper towel to absorb any residual oil, ensuring they remain light and crispy.
Serve Hot
Serve the crispy Kurkure momos immediately while they are hot and crunchy. Pair them with spicy Schezwan sauce or your favourite dip, like mayonnaise, tomato-garlic chutney, and so on. This yummy snack is ideal for rainy days when you crave something hot and spicy. You can garnish them with chaat masala; this will add a nice tangy flavour and complement the momos.
