Cook Method

1. Heat Oil

• Pour enough oil into a deep pan or kadhai.
• Heat on medium flame (approx. 170–175°C).

2. No Thaw Needed

• Take momos directly from the frozen pack.
• Do not thaw to keep the outer layer crispy.

3. Fry in Batches

• Carefully place momos into hot oil.
• Avoid overcrowding for even cooking.

4. Cook Evenly

• Fry for 5–7 minutes, turning occasionally.
• Maintain medium heat for proper cooking inside and outside.

5. Golden & Crunchy

• Fry until the coating turns golden brown and extra crispy.

6. Remove Excess Oil

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

7. Serve Hot

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

Tip: Avoid high flame—it can burn the outer coating while the inside remains undercooked.

Ingredients

Outer Layer (Momo Wrapper):

• Refined wheat flour (maida)
• Water
• Salt

Vegetable Filling:

• Cabbage (finely chopped)
• Carrot (grated)
• Capsicum (finely chopped)
• Onion (finely chopped)
• Green chilies (optional)

Marination & Seasoning:

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

Herbs & Flavoring:

• Fresh coriander leaves
• Spring onion

Kurkure Coating (Crunch Layer):

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

Additional Ingredients:

• Oil (for frying or cooking)

These ingredients create crispy outside, flavorful inside kurkure veggie momos with perfect crunch and taste.