Air fryer recipe · Snacks
Crispy Air-Fried Veg Momos
Golden steamed-then-crisped dumplings bursting with garlicky cabbage and carrot.
- 35 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 4.6 gprotein
- 31.7 gcarbs
- 2.8 gfat
- 3.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)1.5 cups
- Shredded cabbage2 cups
- Grated carrot1 cup
- Garlic and ginger paste1 tbsp
- Soy sauce1 tsp
- Sesame oil1 tbsp
Method
Knead a soft dough
Mix maida with a pinch of salt and enough warm water to form a smooth, pliable dough. Cover with a damp cloth and rest it for at least 20 minutes so the gluten relaxes and rolls thin without tearing.
Stir-fry the filling
Heat sesame oil and toss in garlic-ginger paste until fragrant, then add cabbage and carrot on high flame. Cook just two minutes so the veg stays crunchy, season with soy sauce, salt and pepper, and cool completely before filling.
Shape the momos
Roll the dough into thin discs about three inches wide, keeping the centre slightly thicker. Place a spoon of filling, then pleat and pinch the edges into a half-moon or potli shape, sealing tightly so they do not open while cooking.
Pre-steam briefly
Steam the shaped momos for five minutes until the wrapper turns translucent and set. This cooks the dough through so the air fryer only needs to crisp the outside, giving you that signature blistered shell.
Air-fry to crisp
Brush each momo lightly with oil and arrange in a single layer with space between them. Air-fry at 180C for 12 minutes, flipping halfway, until the skins turn glossy and golden with crisp edges.
