December 29, 2021

Vegetable Air-fried Momo Manchurian

If you are a fan of  fried food and that too of Momos. Air fried Vegetable Momo Manchurian is just what you are looking for. Momos are very popular street side food of Nepal, Tibet as well as in India too. Momos are steamed dumpling with varieties of filing. With increase in popularity Momos are served in varieties of way like steamed, pan fried, fried etc.

Making momos from scratch is bit time consuming but worth doing the effort and making them at home. Recently I made steamed Momos and being bit a heath conscious, made them with half all purpose flour and half whole wheat flour. Guess what?... they turned out just perfect and my family loved them. My husband is a big foodie and he likes fried/Pan fried Momos or momo Manchurian. So I thought let's give them a try in Air fryer. They turned out just perfect, crispy and crunchy. Yum!!!

Air fryer recipes are a big hit now days. If you like fried food but are concerned for  health too...Air fryer recipes are the perfect way to satisfy or taste buds. Today I am sharing my version of Air fried momo Manchurian. This recipe is just one extra step to Vegetarian Momo Manchurian recipe, which I shared few days back.

Air fried Momo Manchurian is a perfect fusion dish you are going to fall in love with. Serve these Air fried momos tossed with hot and spicy vegetable gravy in a party or get together, it is going to be a big hit. Trust me! Everyone is just going to love this mouthwatering fusion recipe. Give this recipe a try and Enjoy with friends and family!

Cuisine: Indo-Chinese | Recipe Category: Appetizers & Snacks
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Serving: 2 Servings



Veg momo/Veg Dumplings 

(click here for recipe)

8 pc



2 Tbsp.


Onion, finely chopped

½ cup


Garlic, minced

½ Tbsp.


Ginger, minced

½ Tbsp.


Capsicum, finely chopped

¼ cup


Carrot, finely chopped

¼ cup


Cabbage, finely chopped

½ cup


Spring onions/scallion (white part /green part separated), finely chopped

¼ cup


Fresh coriander

¼ cup


Soy sauce

2 Tbsp. (Adjust to taste)


Red chili sauce

1 Tsp. (Adjust to taste)



1 Tbsp. (Adjust to taste)


Tomato sauce (optional)

2 Tbsp.


Sugar (No required if using Tomato sauce)

1 Tbsp.


Black pepper powder

¼ Tsp.



To taste


Corn flour, dissolved in 2 Tbsp. water

1 Tbsp.




Step By Step Instruction: [Hide Images]

  1. Finely chop all the vegetables, minced or grate ginger and garlic. Keep everything ready before you start as this recipe can be done in no time once you start.
  2. Heat oil in wide pan. Once oil is hot, add chopped onions, spring onion white, minced ginger and garlic. Stir fry over a medium high flame for a few seconds.
  3. Now add chopped capsicum, carrot and cabbage, stir fry for 2-3 minutes, making sure vegetable are cooked yet crunchy.
  4. Further add soy sauce, red chili sauce, vinegar, tomato sauce, black pepper powder and salt. Give everything a nice mix.
  5. Add corn flour slurry, mix everything well and simmer until the sauce thickens to your desired consistency.
  6. While sauce is getting ready, lets air fry steamed momos. Air friying momo is very quick, crispy momos are ready in no time. So my suggestion would be to prepare the sauce and air fry momo once you are ready to serve.
  7. To air fry momos, set the air fryer on 350 degrees F (180 degrees C) for 10 minutes. Line the baking tray with parchment paper liner or butter paper. 
  8. Arrange the steamed momos on tray, spray some oil and place in air fryer. After 5-6 minutes momos will turn golden brown and crispy, turn them upside down. My Air fryer took exact 10 minutes to air fry momos. Time may vary with the size of momos and Air fryer too.
  9. Momos are ready to serve. Gravy is hot, thick and ready too.
  10. To the gravy add half of chopped spring onion greens and coriander. Add air fried momos too and give everything a gentle stir making sure momos are well coated with sauce. Adjust seasoning or sauces if required.
  11. I served air fried momos over hot gravy in serving platter. Garnished with remaining spring onion greens and coriander. Serve hot.

No comments:

Post a Comment