Paneer momos recipe, how to make paneer momos

Paneer momos is a famous street food in India. Homemade momos with a flavourful paneer stuffing and I made the outer covering dough with wheat flour. with step by step pictures, full video.

Last month I attended Master chef India season 4 winner Nikita Gandhi’s cooking demo here in Singapore. I learnt a lot of unique masterchef style recipes. And in addition to that lots of everyday cooking tips too. I was amazed by the cooking knowledge she has at such young age. And she showed us how to make paneer momos too. The trick of kneading the dough and rolling it paper thin was so important to learn for making momos.

I have never tasted momos outside in my life so I had no idea how the momos would taste or how it’s texture would be. She made a paneer stuffing with achari spices as main flavor. It was really yummy. Here I have tried with our regular atta and a simple paneer stuffing to make it quick. You can make the same with maida. And stuffing is to your imagination. You can make it more nutritious by adding veggies like carrot, capsicum, etc. A great evening snack for the hungry kids returning from school.

Check my veg momos recipe.

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4.5 from 2 votes

Paneer momos recipe

Paneer momos is a famous street food in India. Homemade momos with a flavourful paneer stuffing and I made the outer covering dough with wheat flour. with step by step pictures, full video.

Course Snack

Cuisine Indian

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Cup measurements

Ingredients

For dough

• 1 cup Wheat flour/ atta
• Salt – As needed
• Water – as needed

Paneer filling

• 1 cup Paneer cubes thawed,heaped
• 1 Onion
• 1 tsp Ginger paste  or finely chopped
• 2 tsp Garlic  paste or finely chopped
• ¾ tsp Red chilli powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric
• Salt – As needed
• 3 tbsp Coriander leaves
• 2 tsp Oil

Instructions

Dough preparation:

• First prepare the outer dough with atta, salt and ¼ cup water plus 1 or 2 tbsp as per needed.
• The dough should be non sticky. Keep it covered airtight in a polythene cover for minimum 10 mins.

Paneer stuffing preparation:

• Mean while you can prepare the filling. Crumble paneer by using the pulse option in your mixer.Just grind once to crumble it finely.
• Heat a heavy bottomed pan with oil. Add ginger and garlic paste. I used my garlic press. Fry in low flame for a minute.
• Add finely chopped onion and fry it until transparent.
• Follow by red chilli powder, garam masala powder, turmeric and salt. Give it a stir.
• Add the paneer crumble and fry until oil separates.
• Take care not to let the paneer get burnt. Keep stirring.
• Add finely chopped coriander leaves and mix well. Switch off the flame. Let it cool down.

Outer layer preparation:

• Now take out the dough from cover and knead well for couple of mins or until smooth.
• Divide the dough into 3. Roll each ball into a big circle and use a small lid to cut out small discs from it.

Shaping momos:

• To make momos, take one circle we cut out, roll it again into thin disc.
• Smear the edges with a drop of water. Fill it in the middle with 1 & ½ tsp of the prepared filling and fold to seal the momos.
• Pinch and make the sealed portion thin.
• Heat a steamer (I used idli pot) and arrange over a greased bamboo mesh (or any other steamer tray) and steam for 5-6 minutes or until the over cover is shiny.

Video

Notes

• Make the outer covering as thin as possible, You can make the same with maida (all purpose flour) too.
• You can add finely chopped carrots or cabbage too in this stuffing.
• Choose to fold any shape as momos, but make sure the sealing part is made thin.
• Keep the dough, rolled discs, momos covered all the time to prevent drying.

paneer momos method:

1. First prepare the outer dough with atta, salt and ¼ cup water plus 1 or 2 tbsp as per needed. The dough should be non sticky. Keep it covered airtight in a polythene cover for minimum 10 mins.
2. Meanwhile you can prepare the filling. Crumble paneer by using the pulse option in your mixer.Just grind once to crumble it finely.
3. Heat a heavy bottomed pan with oil. Add ginger and garlic paste. I used my garlic press. Fry in low flame for a minute.
4. Add finely chopped onion and fry it until transparent.
5. Add red chilli powder, garam masala powder, turmeric and salt. Give it a stir.
6. Add the paneer crumble and fry until oil separates. Take care not to let the paneer get burnt. Keep stirring.
7. Add finely chopped coriander leaves and mix well. Switch off the flame. Let it cool down.
8. Now take out the dough from cover and knead well for couple of mins or until smooth. Divide the dough into 3.
9. Roll each ball into a big circle and use a small lid to cut out small discs from it. To make momos, take one circle we cut out, roll it again into thin disc.
10. Smear the edges with a drop of water. Fill it in the middle with 1 & ½ tsp of the prepared filling and fold to seal the momos.
11. Pinch and make the sealed portion thin.
12. Heat a steamer (I used idli pot) and arrange over a greased bamboo mesh (or any other steamer tray) and steam for 5-6 minutes or until the over cover is shiny.

Serve hot with spicy garlic dip or tomato sauce.