Air fryer recipe · Snacks
Air-Fryer Peri-Peri Momos
Tangy African-Portuguese peri-peri dusted momos with smoky paprika and a citrus zing.
- 18 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 35kcal
- 0.6 gprotein
- 2.3 gcarbs
- 2.8 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Steamed veg momos12 pieces
- Peri-peri seasoning2 tbsp
- Smoked paprika1 tsp
- Garlic powder1/2 tsp
- Lemon zest1 tsp
- Oil for spraying1 tbsp
Method
Blend the dust
Stir the peri-peri seasoning, smoked paprika, garlic powder and lemon zest into a bright red spice mix. Taste and balance the heat and tang now, because dry spice is hard to adjust once it coats the momos.
Oil the momos
Spray the steamed momos all over with a thin, even film of oil. The oil gives the dry spice something to grip, so it clings to the surface instead of flaking off into the basket as they cook.
First crisp
Air-fry the oiled momos at 190°C for 6 minutes to firm up the skins. Crisping them first helps the seasoning stick and toast later, rather than turning damp and steamy on a soft wrapper.
Toss in seasoning
Tip the hot momos into a bowl, scatter the peri-peri dust over them and toss to coat. The heat still coming off the momos wakes up the spices at once and helps the coating cling evenly.
Final air-fry
Return them to the basket and air-fry at 190°C for 5 min until the coating looks toasted and the edges are crisp. Toss them once at the end so every momo is evenly coated in the spice.
