Fried Paneer Momos

Name: Fried Paneer Momos
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 16 servings
Cuisine: indo_chinese
Ingredients: 2 cup all-purpose flour (for the wrapper); 0.5 tsp salt (divided); 1 tsp oil (for the dough); 0.75 cup water (adjust as needed for a firm dough); 250 g paneer (crumbled); 1 cup cabbage (finely shredded); 0.5 cup carrot (finely grated); 0.5 cup spring onion (finely chopped); 1 tsp ginger (finely grated); 4 pcs garlic (cloves, finely minced); 1 pcs green chili (finely chopped); 1 tsp soy sauce; 1 pinch black pepper

RATING

4.6/5(145)

TASTE SCORE

9/10

Crisp on the outside and packed with a mildly spiced paneer filling, these fried momos make a satisfying snack with plenty of texture. The juicy stuffing and golden wrapper make them hard to stop at one.

PREP

35m

COOK

25m

SERVES

1 PIECE

115 cal

SERVINGS

METHOD · 8 STEPS

knead · ~15 min
Knead the momo dough.
Mix all-purpose flour, 0.25 tsp salt, 1 tsp oil, and water to make a firm smooth dough. Knead for 5 to 6 minutes, cover, and let it rest while you prepare the filling.
TIPA firm dough holds pleats better and stays crisp after frying.
saute · ~7 min
Cook the filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add garlic, ginger, and green chili and sauté for 30 seconds.
3.Add spring onion, cabbage, and carrot and cook until the vegetables soften but still keep a little bite, 3 to 4 minutes.
4.Add paneer, soy sauce, the remaining salt, and black pepper and cook for 2 minutes, mixing well.
TIPKeep the filling fairly dry so the wrappers do not tear while shaping.
rest · ~10 min
Cool the filling.
Transfer the paneer filling to a plate and let it cool completely before stuffing the momos.
prep · ~20 min
Roll and fill the momos.
1.Divide the dough into 16 equal pieces and keep them covered.
2.Roll each piece into a thin circle about 4 inches wide, keeping the center slightly thicker than the edges.
3.Place 1 to 1.5 tbsp filling in the center.
4.Pleat and pinch the edges tightly to seal each momo.
TIPDo not overfill or the momos can open while steaming or frying.
steam · ~10 min
Steam the momos first.
Arrange the shaped momos in a lightly greased steamer tray without touching each other. Steam for 8 to 10 minutes until the wrappers turn slightly glossy and set.
TIPSteaming first cooks the wrapper and filling evenly and helps the momos fry without turning doughy inside.
rest · ~5 min
Cool the steamed momos slightly.
Let the steamed momos sit for 5 minutes so they firm up before frying.
fry · ~15 min
Fry the momos until golden.
1.Heat oil for deep frying over medium heat.
2.Slide in a few momos at a time without crowding the pan.
3.Fry, turning occasionally, until crisp and golden brown on all sides, 3 to 4 minutes per batch.
4.Lift out and drain briefly before frying the next batch.
TIPUse medium heat so the crust turns crisp and golden without getting too dark too fast.
serve
Serve the fried paneer momos hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the paneer filling cool fully before stuffing; warm filling softens the dough and can cause leaks.
2
Squeeze or sauté off excess moisture from the cabbage and carrot so the fried momos stay crisp, not soggy.
3
Roll the edges thinner than the center so the pleats cook through without becoming thick and chewy.
4
Seal each momo with a tiny dab of water only if needed, then pinch firmly to prevent opening in the fryer.
5
After steaming, rest the momos for 5 minutes; this helps the wrapper set and reduces tearing during frying.
6
Fry on medium heat, not high, so the wrapper blisters lightly and turns evenly golden before the seams darken.
7
You can shape and steam the momos ahead, refrigerate them, and fry just before serving for the best crunch.