Paneer Momos with Red Chutney

Instructions

1. 1

   Prepare the Dough

   • In a mixing bowl, combine the maida (all-purpose flour), 1/2 tsp salt, and 1 tsp of neutral oil.
   • Gradually add lukewarm water and knead for 5-7 minutes to form a smooth, firm, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Paneer Filling

   • Heat 2 tbsp of oil in a pan over medium heat.
   • Add the finely chopped garlic, ginger, and green chilies. Sauté for about 30 seconds until fragrant.
   • Add the finely chopped onion and cook for 2-3 minutes until it becomes soft and translucent.
   • Add the crumbled paneer, soy sauce, white vinegar, black pepper powder, and the remaining 3/4 tsp salt. Mix everything well and cook for 2 minutes.
   • Turn off the heat and stir in the chopped coriander leaves. Transfer the filling to a bowl and allow it to cool completely.
3. 3

   Shape the Momos

   • After the dough has rested, knead it again for a minute. Divide it into 24 small, equal-sized balls.
   • Take one ball, dust it lightly with flour, and roll it into a thin circle of about 3-4 inches in diameter. Ensure the edges are thinner than the center.
   • Place about 1 to 1.5 teaspoons of the cooled paneer filling in the center of the wrapper.
   • To shape, bring the edges together and start pleating. Pinch the top to seal it tightly, creating a small pouch or a half-moon shape.
   • Place the shaped momos on a plate, ensuring they don't touch, and keep them covered with a damp cloth to prevent drying out.
4. 4

   Steam the Momos

   • Prepare your steamer by adding water to the bottom pot and bringing it to a rolling boil.
   • Generously grease the steamer tray with the remaining 1 tsp of oil to prevent the momos from sticking.
   • Arrange the momos on the greased tray, leaving at least an inch of space between each one to allow for expansion.
   • Place the tray in the steamer, cover with a lid, and steam on medium-high heat for 10-12 minutes.
   • The momos are cooked when they develop a translucent, shiny skin and are no longer sticky to the touch.
5. 5

   Serve

   • Carefully remove the momos from the steamer and serve immediately.
   • Enjoy them hot with a side of spicy momo chutney, schezwan sauce, or a simple soy-vinegar dip.