Kurkure Momos

Kurkure Momos

Indulge in the irresistible fusion of flavors with our Kurkure Momos recipe. These crispy delights feature a delectable soya keema filling seasoned with aromatic spices, encased in a crunchy coating of cornflakes. With a step-by-step guide, learn how to assemble, batter, and fry these unique momos for a delightful snack. Serve with a sprinkle of chat masala, paired with sliced onions and zesty schezwan chutney, and elevate your snack game with this innovative and mouthwatering dish. Perfect for gatherings or as an appetizer, Kurkure Momos are sure to be a hit among family and friends.

Ingredients for Kurkure Momos:

For the Filling:

• 1/2 cup Soya keema Granules / Nutrela
• 1 cup Water (for soaking)
• 2 tbsp Butter
• 3-4 cloves Garlic, finely chopped
• 1 inch Ginger, grated
• 2 small Green Chili, finely chopped
• 1 medium Onion, finely chopped
• 2 tbsp Carrot, finely chopped (optional)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Schezwan sauce
• 1/2 large Cabbage, grated

For the Dough:

• 1 1/2 cups Maida
• Salt, to taste
• Water, as required for kneading the dough

For the Batter/Coating:

• 1/2 cup Maida
• 1/2 cup Corn flour
• 1 tbsp Kashmiri Red Chili Powder
• 1/2 tsp Garam Masala
• 1 tsp Chat Masala
• 1/2 tsp Pudina Powder
• Salt, to taste
• Black Pepper, to taste
• Water, as required
• 1 cup Corn flakes, crushed

Recipe Steps for Kurkure Momos

For the Filling:

1. In a mixing bowl, combine water and soya keema granules. Soak for 15 minutes.
2. In a preheated kadhai or wok, add butter, garlic, ginger, and green chili.
3. Squeeze excess water from soaked soya granules and add to the wok.
4. Cook for 2 minutes, then add onions, carrots, salt, pepper, schezwan sauce, and cabbage.
5. Cook for an additional 2 minutes. Do not overcook. Set aside.

For the Dough:

1. In a mixing bowl, add maida, salt, and water to make a normal dough. Give it ten minutes to rest.
2. Split the dough into more manageable pieces. Form each part into a little round.

For Assembling the Momos:

1. Flip the rolled dough, sticky side up, and place a tablespoon of the filling in the center.
2. Gather the sides and edges, bringing them closer to seal it. This creates a braided mono.
3. For long momos, follow the same steps and join the two open sides, pinching to create a folded design.

For Making the Batter and Coating:

1. In a large mixing bowl, place crushed cornflakes.
2. Combine maida, corn flour, Kashmiri red chili powder, garam masala, chat masala, pudina powder, salt, and pepper.
3. To create a thin batter, gradually add water.
4. Dip the momos in the batter and coat with crushed cornflakes.

For Frying:

1. Heat oil in a deep frying pan on medium-high flame.
2. Fry momos in batches until golden in color.
3. Remove on a kitchen towel to absorb excess oil.

To Serve:

1. Sprinkle chat masala and serve kurkure momos with sliced onions and schezwan chutney.

This recipe makes a delightful and classic Strawberry Shortcake. Feel free to adjust the sugar quantities based on your preference, and enjoy this delicious treat!

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