Momos - the tiny treats bring us a huge amount of joy. Momos have become an integral part of Indian street food culture and have captured the hearts and taste buds of foodies worldwide. So much so that you can find different kinds of momos attracting different palates.
While traditional momos are typically steamed, pan-fried momos take the culinary experience to a whole new level. With their golden-brown exterior, they offer a delightful contrast to the softness of the filling within. And they offer a healthier option for a crispy indulgence in place of fried momos.
What are pan-fried momos? As the name suggests, these momos are cooked by shallow frying them in a pan. But not everyone knows that they are also steamed along the way. So what you get are classic steamed momos which are also shallow fried to make their crust crispy.
With their golden-brown exterior, they offer a delightful contrast to the softness of the filling within. What truly sets pan-fried momos apart from their steamed cousins is the texture and flavour that emerges from the frying process. The interplay between the heat of the pan and the dough gives rise to a delicate crispiness, complementing the succulent filling and creating a winning combination of crunch and tenderness.
Are pan-fried momos healthy? If you compare them to deep-fried momos, pan-fried momos are definitely healthier. They use less oil to cook and absorb less oil as they finish cooking. Pan-fried momos are made along with the steaming pr.