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
Method
- 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).
- Dip each steamed momo into the batter, coating it evenly.
- Roll the batter-coated momo in crushed cornflakes, pressing gently so the crumbs stick well.
- Heat oil in a deep pan on medium heat.
- Fry the coated momos in small batches until golden brown and crisp, about 3-4 minutes per batch.
- Drain on paper towels and serve hot with tomato ketchup or Schezwan sauce.