Air-Fried Momos: A Quick, Easy, And Healthy Treat!

Momos are a popular snack in Nepal, Tibet, and India. They are made by filling wonton wrappers with seasoned vegetables or meat and then steaming or frying them. Air fryers have made it possible to recreate fried momos with minimal oil. To make momos in an air fryer, you first need to prepare the dough and stuffing. For the dough, you can use maida or all-purpose flour with a little oil and water. For the stuffing, you can use vegetables of your choice, such as cabbage, onion, carrot, capsicum, and spring onion, along with ginger, garlic, and spices. Once the stuffing is prepared, you can shape the momos as desired and place them in the air fryer at a temperature between 160-180 degrees Celsius for 5-10 minutes. Air-fried momos can be served hot with a variety of dipping sauces, such as chutney or spicy tomato garlic chutney.

Preparing the dough and stuffing

Momos are an Indian, Tibetan, and Nepalese street food. They are made by filling wonton wrappers with vegetables or meat, which can be cooked and seasoned in a variety of ways. This recipe will show you how to make momos in an air fryer.

To make the dough, take a large bowl and add maida (or all-purpose flour) and salt. Mix these dry ingredients well. Then, add oil and mix again. Gradually add water and knead the mixture into a dough. Cover the dough and set it aside for 20 minutes.

For the stuffing, heat some oil in a pan. Add a medium-sized, finely chopped onion and a finely chopped green chilli to the pan. Stir this mixture for 3-4 minutes. Next, add some spring onions and stir for a few more seconds. Finally, add grated cabbage and cook on a high flame for another 3-4 minutes. Add salt and black pepper to taste. Continue to cook on a medium flame for 2-3 minutes, then turn off the heat and set the mixture aside to cool.

After 20-25 minutes, your dough and stuffing are ready to be combined. Divide the dough into equal-sized balls. Roll each ball into a circle, adding a little dry flour if required. Place a tablespoon of the stuffing in the centre of each circle. You can now shape your momos as you like; a simple shape will be easier to make.

Shaping the momos

Now you are ready to shape your momos. You can shape them as you wish, keeping them simple or getting creative. The choice is yours. You could try folding the dough over the filling and pinching the edges together to create a half-moon shape. Or, if you are feeling adventurous, you could try something more intricate like pleating the edges to create a flower shape. You could also try twisting the dough at the top to seal in the filling, similar to a tortellini.

Once you have shaped your momos, prepare the rest of the batch in the same way. You can experiment with different shapes and fillings to find your favourite combinations.

Air-frying temperature and duration

The temperature and duration for air-frying momos vary depending on the recipe and the type of momo being cooked. Here is a detailed guide on air-frying temperatures and durations for different types of momos:

Air-frying Temperature

The ideal air-frying temperature for momos seems to be around 180 degrees Celsius or 350 degrees Fahrenheit. However, some recipes suggest a lower temperature of 150 degrees Celsius, while others recommend a much higher temperature of 375 degrees Fahrenheit or 400 degrees Fahrenheit. It is important to note that the temperature may need to be adjusted depending on the size and power of your air fryer, and it may take a few tries to find the perfect temperature and timing for your specific air fryer.

Air-frying Duration

The duration for air-frying momos can range from 8 to 15 minutes. Most recipes suggest air-frying momos for around 10 minutes, but this can vary depending on the size of the momos and the power of the air fryer. For example, one recipe recommends air-frying momos for 12 minutes at 375 degrees Fahrenheit, while another suggests cooking them for 8-10 minutes at 400 degrees Fahrenheit.

It is important to keep an eye on the momos while they are air-frying, as they can go from golden brown and crispy to burnt quite quickly. Some recipes recommend flipping the momos halfway through the cooking process to ensure even cooking.

Dipping sauces

Momos are best served with a spicy, tangy, and sweet chutney or dipping sauce. The key ingredients in this chutney are tomatoes, garlic, and red chillies.

To make the chutney, start by rinsing 2 medium to large tomatoes and 3 to 4 dried red chillies, then removing the seeds from the chillies. Boil 3 cups of water in a pan and add the tomatoes and chillies, cooking them for about 8 to 9 minutes. Drain the water and let the tomatoes and chillies cool. Once they are cool, slice the tops off the tomatoes, peel them, and add them to a blender along with the chillies, 1 teaspoon of chopped garlic, 1 Sichuan pepper (optional), 1/4 teaspoon of black pepper, 1/4 to 1/2 teaspoon of sugar, and salt to taste. Blend until smooth, adding a little water if needed.

You can also add a tangy twist to your momos by serving them with a dipping sauce made of 1 tablespoon of soy sauce, 1 tablespoon of rice or apple cider vinegar, 1 tablespoon of chilli oil, 1 teaspoon of sesame seed oil, 1 tablespoon of spring onions, 2 tablespoons of chilli flakes, 1 tablespoon of red chilli powder, 1 teaspoon of sesame seeds, and 1/4 teaspoon of salt. Simply mix all the ingredients together in a bowl, and your dipping sauce is ready!

If you're looking for a simpler option, you can pair your momos with a spicy garlic-tomato chutney or even mayonnaise.

Gluten-free alternatives

Momos are a popular snack food, especially in Nepal, Tibet, India, and Bhutan. They are dumplings with a variety of fillings, usually served steamed, pan-fried, or fried.

The traditional dough for momos is made with all-purpose flour, but for those who are gluten intolerant or prefer to avoid wheat, there are gluten-free alternatives. Here are some options for gluten-free wrappers:

Ragi Momos: Ragi, or finger millet, is a nutrient-rich grain that is naturally gluten-free. To make ragi momos, mix ragi flour with all-purpose gluten-free flour and water to form a dough. The dough can then be rolled out into thin circular sheets to wrap the filling.

Sago Momos: Sago, or javvarisi, is a gluten-free flour that can be used to make momos. Dry roast the sago and grind it into a fine powder. Mix the sago flour with water to form a dough, and then roll it out into thin wrappers.

Other Gluten-Free Flours: In addition to ragi and sago, there are other gluten-free flours that can be used to make momo wrappers. These include rice flour, cornflour, and gluten-free all-purpose flour blends. When using gluten-free flours, it's important to add water gradually and adjust the amount as needed to create a soft and smooth dough.

Tips for Making Gluten-Free Momo Wrappers:

• Allow the dough to rest for at least 30 minutes after mixing. This helps the dough relax and makes it easier to roll out.
• Dust the surface and rolling pin with flour to prevent sticking.
• Practice and patience are key to rolling out even and thin wrappers.
• If storing the wrappers for later use, sprinkle extra flour between each wrapper to prevent sticking.

Frequently asked questions