CRUNCHY MOMOS

For the filling

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

For the dough

• Maida – 1 1/2 cup
• Salt – to taste
• Water – as required for kneading the dough

For the batter / coating

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

RECIPE STEPS:

For the filling

1. In a mixing bowl combine water and soya keema granules; soak it for about 15 minutes.
2. In a preheated kadhai or wok, add the butter, garlic, ginger and green chili.
3. Before adding the soaked soya granules, squeeze out the excess water and place it in the wok.
4. Mix everything together and cook it for 2 minutes. The butter will bring out a very good flavour to the soya mixture.
5. Add the onions and carrots and stir everything. Add salt, pepper, schezwan sauce and cabbage.
6. Cook everything for 2 minutes, do not overcook or else the filling will be very dry. Turn off the flame and set the filling mixture aside.

For the dough

1. In a mixing bowl add maid, salt and water as required to make normal dough. The dough should not be too soft, sticky or too stiff. Once done cover the dough with a cloth and allow it to rest for 10 minutes.
2. After 10 minutes, divide the dough into smaller portions, with this recipe you can make 20-22 large kurkure momos, you can also make 28-30 small momos.
3. Once done, using a rolling board and a rolling pin, start rolling the dough into small round shape.

For assembling the momos

1. Once done, flip the rolled dough, sticky side up and place a tablespoon of the filling, in the centre.
2. Start gathering the sides and edges, by bringing them closer and sealing it, by pinching it. This would be a braded momo.
3. For the long momos, follow the same step and then join the two open side, pinch it to give it a slight folded design. Once done set it aside.

For making the batter and coating

1. In a large mixing bowl place the corn flakes, using you hand crush the corn flakes to smaller pieces.
2. In a mixing bowl combine maida, corn flour, Kashmiri red chili powder, garam masala, chat masala, pudina powder and salt and pepper. Mix everything until well combined.
3. Pour little water at a time to make a thin batter. If you make a thick batter then the kurkure momos will be extra crunchy, and with thin batter it will be extra crispy.
4. Lightly dip the momo’s in the batter and then coat the momos with cornflakes, similarly follow the same steps for the remaining momos.
5. In a deep frying pan, heat the oil on medium high flame. Fry the momos in batches.
6. Deep fry them until they are golden in colour. Follow the same procedure for the remaining momos. Remove on a kitchen towel. Set aside.

serve

1. Sprinkle chat masala and serve the kurkure Momos along sliced onions and some schezwan chutney.

RECIPE NOTES :

Notes: Do not overcook the filling mixture or else the momos will be very dry from inside. Tips: Please don’t use both your hands for dipping and coating step. You can also bake these Kurkure Momos in a preheated oven at 220°C for 20 minutes.