KURKURE PANEER MOMOS

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.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 persons

Ingredients:
For outer layer:
1 cup all purpose flour
1/4 cup wheat flour
1 tsp lemon juice
1 tsp oil
Salt to taste
For stuffing:
1/2 cup cabbage
1 carrot
2 green chillies
1 spring onion (optional)
1″ piece ginger
100 grams paneer
2 tbsp mayonnaise
2 tsp schezwan chutney
2 tbsp finely chopped coriander
1 tsp black pepper powder
Salt to taste
For slurry:
1/2 cup all purpose flour
1/4 cup corn flour
1 tsp red chilli powder
1/2 tsp garam masala
1 tsp lemon juice
Salt to taste
For coating:
1 cup cornflakes
3 tbsp flattened rice (poha)
Salt to taste
For dip:
1/2 cup mayonnaise
3 tbsp grated cheese
2 green chillies
1 tbsp finely chopped coriander
1 finely chopped small onion
Salt to taste
Other ingredients:
Oil for frying:

Method:

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 atleast 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.