Fried Paneer Momos
Crispy on the outside, with a savory, spiced paneer and vegetable filling. These Indo-Chinese dumplings are first steamed and then fried to golden perfection, a perfect appetizer or snack.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, and 1 tsp of vegetable oil.
- c.Gradually add water while mixing to form a firm, smooth dough. The dough should not be sticky.
- d.Knead the dough on a lightly floured surface for 5-7 minutes until it becomes pliable and elastic.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Create the Paneer Filling
- b.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.
- c.Add the finely chopped onion and cook for 2-3 minutes until it turns translucent.
- d.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.
- e.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.
- f.Turn off the heat, stir in the chopped spring onion greens, and transfer the filling to a separate bowl to cool completely.
- 3
Step 3
- a.Shape the Momos
- b.Divide the rested dough into 20 small, equal-sized balls.
- c.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.
- d.Place about 1 tablespoon of the cooled paneer filling in the center of the wrapper.
- e.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
Step 4
- a.Steam the Momos
- b.Lightly grease a steamer plate or basket with oil to prevent the momos from sticking.
- c.Arrange the shaped momos on the plate, leaving about an inch of space between each one to allow for even cooking.
- d.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
Step 5
- a.Fry to Perfection
- b.Heat 1/4 cup of oil in a wide, non-stick pan over medium heat.
- c.Carefully place the steamed momos in the pan in a single layer, being careful not to overcrowd it. Fry in batches if necessary.
- d.Shallow-fry for 4-5 minutes, turning them occasionally, until all sides are golden brown and crispy.
- e.Use a slotted spoon to remove the fried momos and place them on a plate lined with paper towels to drain excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Fried Paneer Momos immediately while they are hot and crispy, accompanied by a spicy momo chutney or schezwan sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is firm and well-rested. A soft dough will make the momos sticky and difficult to shape.
- 2The filling must be completely cool before stuffing. A warm filling can create steam and tear the delicate wrappers.
- 3Do not overfill the momos, as they might burst open while steaming or frying.
- 4Steaming before frying is a crucial step. It fully cooks the filling and wrapper, resulting in a tender inside and a perfectly crispy outside.
- 5Fry the momos in batches to maintain a consistent oil temperature, which ensures they become evenly golden and crisp.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, you can pan-fry the momos with just a teaspoon of oil after steaming, or use an air fryer. Air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through.
Different FillingDifferent Filling
Replace paneer with crumbled tofu, minced chicken, or a mix of finely chopped mushrooms and bell peppers for a different flavor profile.
Whole Wheat WrappersWhole Wheat Wrappers
Use whole wheat flour (atta) instead of all-purpose flour for a more fibrous and rustic wrapper. You may need to adjust the water quantity slightly.
Why this is on our healthy list.
Good Source of Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vegetables
The filling includes cabbage, carrots, and onions, providing essential vitamins, minerals, and dietary fiber that support digestion and overall health.
Provides Calcium
As a dairy product, paneer is a good source of calcium, which is vital for maintaining strong bones and teeth.
Frequently asked questions
A serving of 5 Fried Paneer Momos contains approximately 350-400 calories, depending on the amount of oil absorbed during frying.
