Air fryer recipe · Snacks
Air-Fryer Veg Momos
Crisp-bottomed Himalayan-style cabbage momos that taste steamed inside and golden outside.
- 16 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 6.5 gprotein
- 44.1 gcarbs
- 2.2 gfat
- 3.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida momo dough, rested300 g
- Shredded cabbage and carrot2 cups
- Spring onion, chopped1/3 cup
- Ginger-garlic paste1 tbsp
- Soy sauce and white pepper1 tbsp
- Oil for brushing2 tsp
Method
Cook the filling dry
Saute the cabbage, carrot, spring onion and ginger-garlic paste on high heat for two minutes so they wilt but stay crunchy. Splash in soy sauce and white pepper, then spread the mix on a plate to cool completely. A dry filling keeps the wrapper from turning soggy.
Roll thin discs
Pinch small balls from the rested dough and roll each into a translucent three-inch circle, keeping the centre slightly thicker than the rim. Dust lightly with flour and stack under a damp cloth so they never dry out.
Pleat and seal
Place a spoon of cool filling in the centre, then fold the edge into small overlapping pleats while gathering toward the top. Twist the gathered point firmly so no steam escapes during cooking.
Steam-set the skins
Brush each momo lightly with oil and a fine mist of water so the maida hydrates evenly. This water mist mimics a steamer and stops the wrappers from cracking in dry air.
Air-fry to a golden base
Arrange the momos in a single layer with space between them and cook at 180C for 12 minutes, turning once at the halfway mark. They are done when the bottoms are crisp and the tops look glossy and set.
