Corn Chilli Cheese Momos Recipe: A Flavorful Indo-Chinese Appetizer
If you’re in the mood for a delightful and innovative appetizer, these Corn Chilli Cheese Momos offer a perfect combination of spicy, cheesy, and crunchy elements wrapped in a delicate dough. With an Indo-Chinese twist, these momos are an excellent snack for any occasion. Whether you’re serving them at a party or simply enjoying a comforting meal at home, they are sure to be a crowd-pleaser. Paired with a zesty cheese dip, these momos become a hearty delight.
Recipe Overview
- Cuisine: Indo-Chinese
- Course: Appetizer
- Diet: Vegetarian
- Servings: 4
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Salt | To taste |
| Water | For kneading |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 2-inch piece |
| Green Chillies (finely chopped) | 2 |
| Sweet Corn | 1 cup |
| Black Pepper Powder | 1/2 teaspoon |
| Red Chilli Flakes | 1/2 teaspoon |
| Britannia Cheezza (grated) | 200 grams |
| Britannia Cheese Spread (Four Pepper Tango) | 1 tablespoon |
| Sriracha Sauce | 2 tablespoons |
| Veeba Sweet Chilli Sauce | 2 tablespoons |
| Soy Sauce | 1 tablespoon |
Instructions
Step 1: Prepare the Dough
- Start by preparing the dough for the momos. In a mixing bowl, add 1 cup of all-purpose flour and a pinch of salt.
- Gradually add water to the flour, a little at a time, kneading it to form a smooth dough.
- Once the dough comes together, cover it with a damp cloth and let it rest for 15 to 20 minutes. This resting period will help the dough become more pliable and easy to work with.
Step 2: Prepare the Filling
- While the dough is resting, heat a little oil in a pan over medium heat.
- Add the finely chopped garlic, ginger, and green chilies to the pan. Sauté them for about 30 seconds until fragrant.
- Next, add the sweet corn to the pan along with black pepper powder, red chili flakes, and salt. Stir well to combine and cook for 2-3 minutes, allowing the corn to soften slightly.
- Once the mixture is well combined, turn off the heat and set the filling aside to cool down.
Step 3: Assemble the Momos
- After the dough has rested, knead it again for a minute or two to ensure it’s smooth and elastic.
- Divide the dough into small balls (about the size of a golf ball) and lightly dust each ball with flour.
- Roll out each ball into a small circle (approximately 2-3 inches in diameter) using a rolling pin.
- Place about 1 teaspoon of the cooled corn mixture in the center of each dough circle.
- Top the corn mixture with 1 tablespoon of grated Britannia Cheezza for that extra cheesy goodness.
- Carefully pinch the edges of the dough together, folding them over to form a half-moon shape. You can experiment with different folding styles, but aim to seal the edges tightly to prevent the filling from spilling out.
- As you continue shaping the momos, place them on a greased plate or tray and cover them with a damp cloth to prevent them from drying out.
Step 4: Steam the Momos
- While shaping the momos, bring a steamer filled with water to a boil.
- Grease the steamer tray with a little oil to prevent the momos from sticking.
- Place the shaped momos on the greased tray, making sure they are not touching each other.
- Once your steamer is ready, steam the momos on high heat for 7 to 10 minutes. The momos are done when the dough turns shiny and slightly translucent.
- Turn off the heat as soon as you notice the shine on the momo skin. Be careful not to oversteam, as it can make the momos soggy.
Step 5: Prepare the Spicy Cheese Dip
- In a small bowl, combine the Britannia Cheese Spread (Four Pepper Tango), Sriracha sauce, sweet chili sauce, and soy sauce.
- Stir the ingredients well until the sauce is smooth and creamy. Adjust the amount of Sriracha sauce if you want the dip to be spicier.
- Set the dip aside to serve alongside the momos.
Step 6: Serve
- Transfer the steamed Corn Chilli Cheese Momos onto a serving platter and serve them hot with the spicy cheese dip on the side.
- For a heartier meal, serve these momos with a bowl of Vegetable Noodle Soup to make a complete Indo-Chinese dinner experience.
Tips and Variations
- Dough Consistency: The dough should be soft and smooth, not too stiff. If it’s too dry, add a little more water. If it’s too sticky, dust it with a little more flour.
- Filling Variations: You can add vegetables like bell peppers or cabbage to the corn filling for added texture and flavor.
- Momo Shapes: Don’t feel limited by the traditional half-moon shape. You can try pleating the edges or even make round dumplings for a different presentation.
- Steaming Tips: If you don’t have a traditional steamer, you can use a makeshift steamer by placing a plate in a large pot with water at the bottom and covering it with a tight-fitting lid.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Carbohydrates | 35g |
| Protein | 8g |
| Fat | 10g |
| Fiber | 3g |
| Sodium | 500mg |
| Sugar | 6g |
Final Thoughts
These Corn Chilli Cheese Momos are a fun, cheesy, and spicy treat that will elevate any meal. They’re the perfect appetizer for your next Indo-Chinese feast or a snack to enjoy with family and friends. With a delicious corn and cheese filling, coupled with a tangy dipping sauce, these momos are sure to become a favorite in your culinary repertoire.
Serve them hot, and enjoy the rich, savory goodness wrapped in soft, steamed dough. Whether you’re enjoying them with a side of noodle soup or simply dipping them in spicy cheese sauce, these momos will leave your taste buds craving more!
