Cook Method

1. Heat Oil

• Add sufficient oil to a deep pan or kadhai.
• Heat on medium flame (approx. 170–175°C).

2. No Thaw Required

• Take momos directly from the frozen pack.
• Do not thaw to maintain crispiness.

3. Fry Carefully

• Gently place momos into hot oil.
• Do not overcrowd the pan.

4. Cook Evenly

• Fry for 5–7 minutes, turning occasionally.
• Maintain medium heat for uniform cooking.

5. Golden & Crispy

• Fry until outer coating becomes golden brown and crunchy.

6. Remove Excess Oil

• Take out and place on tissue paper to absorb extra oil.

7. Serve Hot

• Serve with spicy chutney, mayo, or schezwan sauce.

Tip: Avoid high flame—it may burn the outer layer while the inside remains undercooked.

Ingredients

Outer Layer (Momo Wrapper):

• Refined wheat flour (maida)
• Water
• Salt

Filling (Chicken Stuffing):

• Minced chicken (boneless)
• Onion (finely chopped)
• Cabbage (finely chopped)
• Ginger-garlic paste
• Green chilies (optional)

Marination & Seasoning:

• Salt
• Black pepper
• Red chili flakes
• Soy sauce
• Vinegar

Herbs & Flavoring:

• Fresh coriander leaves
• Spring onion

Coating (Kurkure Crunch Layer):

• Cornflour
• Breadcrumbs or crushed flakes
• Mixed herbs / seasoning

Additional Ingredients:

• Oil (for frying or cooking)

These ingredients create crispy outside, juicy inside kurkure chicken momos with rich flavor and crunch.