Delhi

Kurkure momos

Momos in a cornflake jacket. Loud, crunchy and not even a little bit sorry.

85 minTime

11 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

624kcal

11 gprotein

6 gfibre

85minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2¼ cups, divided

Salt1¼ tsp, divided

Cooking oil (vegetable oil)for deep frying (about 4 tbsp absorbed), plus 2 tsp

Water½ cup plus 1 tbsp for the dough, 1/3 cup for the batter

Cabbage2 cups, finely chopped

Carrot1 small, grated

Onion1 medium, finely chopped

Capsicum (green capsicum, green bell pepper)½ small, finely chopped

Ginger2.5 cm, grated

Garlic3 cloves, minced

Soy sauce2 tsp

Black pepper¼ tsp

Cornflour (cornstarch)⅓ cup

Red chilli powder (indian red chili powder)1 tsp

Cornflakes3 cups, crushed

Eggless mayonnaise (eggless mayo)¼ cup, to serve

6 steps

1Knead 250 g maida, a pinch of salt and 1 tsp oil with water into a firm dough. Cover and rest 30 minutes.
2Stir fry the ginger, garlic, onion, cabbage, carrot and capsicum in 1 tsp oil on high for 3 minutes. Add soy sauce, pepper and 1/2 tsp salt. Cool.
3Roll 24 circles, fill and pleat into round momos. Steam 10 minutes and cool 10 minutes.
4Whisk the remaining maida, cornflour, chilli powder, remaining salt and 1/3 cup water into a smooth batter. Dip each momo, then roll in the crushed cornflakes, pressing them on.
5Heat the oil to 170°C. Fry 5 or 6 at a time for 2 to 3 minutes until deep golden. Lower them in gently and keep children away from the kadai.
6Drain on a rack and serve hot with mayo and red chutney.

Serve it like this

Pile in a paper boat with mayo and red chutney side by side and a pinch of chaat masala on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.