Fried Paneer Momos with Sweet Chili Sauce

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp of vegetable oil.
   • Gradually add water while mixing to form a firm, smooth dough. The dough should not be sticky.
   • Knead the dough on a lightly floured surface for 5-7 minutes until it becomes pliable and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Create the Paneer Filling

   • Heat 1 tbsp of oil in a pan over medium-high heat. Add the minced garlic, grated ginger, and chopped green chilli. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onion and cook for 2-3 minutes until it turns translucent.
   • Increase the heat to high, add the shredded cabbage and grated carrot. Stir-fry for 2 minutes to cook them slightly while retaining their crunch.
   • Add the crumbled paneer, soy sauce, vinegar, the remaining 0.5 tsp salt, and black pepper powder. Mix well and cook for another 1-2 minutes.
   • Turn off the heat, stir in the chopped spring onion greens, and transfer the filling to a separate bowl to cool completely.
3. 3

   Shape the Momos

   • Divide the rested dough into 20 small, equal-sized balls.
   • Take one ball, dust it with a little flour, and roll it into a thin circle about 3-4 inches in diameter. Aim to keep the edges thinner than the center.
   • Place about 1 tablespoon of the cooled paneer filling in the center of the wrapper.
   • To seal, bring the edges together and start pleating to form your desired momo shape (like a half-moon or a round pouch). Ensure it's sealed tightly to prevent the filling from leaking.
4. 4

   Steam the Momos

   • Lightly grease a steamer plate or basket with oil to prevent the momos from sticking.
   • Arrange the shaped momos on the plate, leaving about an inch of space between each one to allow for even cooking.
   • Steam over rapidly boiling water for 10-12 minutes. The momos are cooked when the wrappers become translucent and feel non-sticky to the touch.
5. 5

   Fry to Perfection

   • Heat 1/4 cup of oil in a wide, non-stick pan over medium heat.
   • Carefully place the steamed momos in the pan in a single layer, being careful not to overcrowd it. Fry in batches if necessary.
   • Shallow-fry for 4-5 minutes, turning them occasionally, until all sides are golden brown and crispy.
   • Use a slotted spoon to remove the fried momos and place them on a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Fried Paneer Momos immediately while they are hot and crispy, accompanied by a spicy momo chutney or schezwan sauce.