Kurkure Momo
Crispy fried momos with a crunchy kurkure-style breadcrumb coating and savory meat-vegetable filling.
Equipment
Ingredients
Wrapper
all-purpose flour
200 g
water
100 ml
salt
3 g
Filling
ground meat
250 g
onion (finely_chopped)
100 g
garlic (minced)
10 g
ginger (minced)
10 g
cabbage (finely_chopped)
80 g
carrot (grated)
50 g
green beans (finely_chopped)
40 g
olive oil
15 ml
salt
3 g
black pepper
1 g
Coating
corn flour
30 g
water
60 ml
breadcrumbs
80 g
sunflower oil
300 ml
Instructions
Prepare the filling
Finely chop onion, garlic, ginger, cabbage, carrot and green beans. Heat oil in a pan, sauté the aromatics, add vegetables and ground meat, season and cook until moisture evaporates.
Make the dough
Mix flour and salt, gradually add water and knead into a smooth, firm dough. Cover and rest for 5 minutes.
Shape the momos
Divide dough into small balls, roll into thin circles. Place a spoonful of filling in the center and pleat to seal.
Prepare the coating
Mix corn flour with water to make a slurry. Dip each momo in the slurry, then roll in breadcrumbs.
Fry the momos
Heat oil in a wok or deep pan. Fry coated momos in batches until golden and crispy. Drain on paper towels.
Serve
Serve hot with spicy tomato chutney or mayonnaise.
Original recipe
Storage
Best eaten fresh; reheat to restore crispiness. Do not store coated uncooked momos longer than 1 day.
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