Recipe: Kurkure Momos

Kurkure Momos take the classic steamed dumpling and give it a crunchy makeover — coated in a crushed cornflakes crust and deep-fried to a golden shell, with a soft, juicy centre. A viral street-food favourite that’s perfect for monsoon snacking.

Prep time: 20 mins | Cook time: 15 mins | Servings: 4

Ingredients

• 12-15 steamed chicken or veg momos
• 1/2 cup refined flour (maida)
• 1/4 cup cornflour
• 1/4 tsp baking soda
• 3/4 cup water (to make a thin batter)
• 1/2 tsp red chilli powder
• Salt to taste
• 1 cup crushed cornflakes
• Oil, for deep frying

Get the ingredients here

Method

1. In a bowl, mix maida, cornflour, baking soda, water, red chilli powder, and salt to form a smooth, thin batter (similar to pakora batter consistency).
2. Dip each steamed momo into the batter, coating it evenly.
3. Roll the batter-coated momo in crushed cornflakes, pressing gently so the crumbs stick well.
4. Heat oil in a deep pan on medium heat.
5. Fry the coated momos in small batches until golden brown and crisp, about 3-4 minutes per batch.
6. Drain on paper towels and serve hot with tomato ketchup or Schezwan sauce.