Paneer Momos
Ingredients
For the dough
- 1 cup Wheat flour
- Salt as per taste
- 2-3 tbsp Oil
- Water as required
For Paneer fillings
- 200 gms Paneer crumbled Use the pulse option in the mixer and grind once
- 1 Onion finely chopped Use grated carrots or any other finely chopped vegetables of your choice
- 2 tsp Ginger-garlic paste
- 1 tsp Turmeric
- 1 tsp Red chilli powder
- ½ tsp Garam masala
- Salt as per taste
- 3 tbsp Coriander leaves
- 1 tbsp Oil
Instructions
Prepare the dough
- Take wheat flour in a bowl, add salt and water in small quantities as required and knead it well into a good non-sticky consistency.
- Keep it covered air-tight for a minimum of 10 minutes.
Prepare Paneer fillings
- Heat oil in a pan. Add ginger-garlic paste and fry a little.
- Add the chopped onions and fry till they turn golden brown.
- Add turmeric, chili powder, garam masala, and salt and keep frying the contents.
- Put the crumbled paneer to the contents in the pan now and fry till the oil separates.
- Ensure not to burn the paneer.
- Add the finely chopped coriander leaves at the end, stir a little and switch off the flame.
- Cool the mixture down.
- Shaping and preparing the momos:
Cooking
- Take the dough and knead well for a few minutes.
- Divide the dough into 3 almost equal parts and roll each ball into a big circle.
- Use any jar lid or a small container lid to press it on the circle to make small thin discs out of it. Thin discs provide good final results.
- To make the momos, take each of these discs and smear the edges with little water. Place 1 to 1 ½ tbsp of the prepared paneer stuffing and fold the dough pleat by pleat to make a good momo shape out of it. Pinch the top to make the sealed portion thin.
- Grease a tray/plate with 1 tsp of oil and arranged the momos over it.
- Heat a steamer/cooker and steam this plate with momos for about 5-6 minutes or until the outer momo coating turns shiny.
Notes
Tip - Keep the dough – rolled circles, small discs and the shaped momos – covered to prevent them from drying