Kurkure Paneer Momos

Name: Kurkure Paneer Momos
Total time: 2400 s
Yield: 4 persons
Cuisine: Indian
Ingredients: For outer layer:; 1 cup all-purpose flour; 1/4 cup wheat flour; 1 tsp oil; 1 tsp lemon juice; as per requirement Salt to taste; For stuffing:; 1/2 cup cabbage; 1 carrot; 1 spring onion (optional); 2 green chillies; 1 " piece ginger; 100 grams paneer; 2 tbsp mayonnaise; 2 tsp schezwan chutney; 2 tbsp finely chopped coriander; 1 tsp black pepper powder; as required Salt to taste; For slurry:; 1 cup all-purpose flour; 1/4 cup cornflour; 1 tsp red chilli powder; 1 tsp garam masala; 1 tsp lemon juice; as required Salt to taste; For coating:; 1 cup cornflakes; 3 tbsp flattened rice (poha); as required Salt to taste; For dip:

Deepa Rupani @dollopsbydipa

અમદાવાદ

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Momos are popular steamed and stuffed street food. It is said that momos originated from Nepal. Momos are an important dish for Nepalese and Tibetans. In India, momos became popular in North east India but presently momos are popular across India and Asia. Usually momos are steamed and served with spicy momo chutney. Various veg and non veg fillings are stuffed in wrap prepared by all-purpose flour and sealed in different shapes with pleats. Nowadays, apart from steamed momos , fried momos, kurkure momos, tandoori momos are also popular.
Today, I have prepared Kurkure momos. I have followed Chef Ranveer Brar's recipe with little changes.

Deepa Rupani @dollopsbydipa

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Ingredients

40 minutes

4 persons

For outer layer:
1 cupall-purpose flour
1/4 cupwheat flour
1 tspoil
1 tsplemon juice
as per requirementSalt to taste
For stuffing:
1/2 cupcabbage
1carrot
1spring onion (optional)
2green chillies
1" piece ginger
100 gramspaneer
2 tbspmayonnaise
2 tspschezwan chutney
2 tbspfinely chopped coriander
1 tspblack pepper powder
as requiredSalt to taste
For slurry:
1 cupall-purpose flour
1/4 cupcornflour
1 tspred chilli powder
1 tspgaram masala
1 tsplemon juice
as requiredSalt to taste
For coating:
1 cupcornflakes
3 tbspflattened rice (poha)
as requiredSalt to taste
For dip:
1/2 cupmayonnaise
3 tbspgrated cheese
2green chillies, finely chopped
1onion, finely chopped
1 tbspfinely chopped coriander
as requiredSalt to taste
as requiredOil for frying

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Steps

40 minutes

1

Chop all stuffing vegetables in a chopper, add salt and keep aside for a few minutes.
2

Mix both flours, add salt, oil and lemon juice, knead medium dough. Add some oil and knead smooth dough,cover with muslin cloth and give rest for 15 minutes.
3

Crush and crumble cornflakes with hand. Grind flattened rice in coarse powder and mix with crushed cornflakes. Add red chilli powder, salt and mix. Keep aside.
4

Now press chopped vegetables between two hands to remove excess water. Then add mayonnaise, schezwan chutney, black pepper powder, coriander, grated paneer and mix well. Our stuffing is ready.
5

Mix all ingredients of slurry and prepare thick and lumpfree slurry by adding water.
6

Now knead the dough again and divide equal into marble sized balls. Take one and roll thin puri. Add one spoonful of filling and seal it by taking pleats from one side to the other end. Seal properly.
7

Now dip prepared momos in a slurry and roll it in cornflakes mixture from all the sides. Keep them aside for at least five minutes. Prepare dip by mixing all ingredients of dip.
8

After five minutesof resting, heat oil. Once oil is hot, turn the flame to medium. Deep fry momos from all the sides, till they become crispy on medium to low flame. Transfer them on a tissue lined plate.
9

Enjoy and relish hot and crispy momos with prepared dip and schezwan chutney.