200gmsPaneer crumbledUse the pulse option in the mixer and grind once
1Onion finely choppedUse grated carrots or any other finely chopped vegetables of your choice
2tspGinger-garlic paste
1tspTurmeric
1tspRed chilli powder
½tspGaram masala
Salt as per taste
3tbspCoriander leaves
1tbspOil
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