Fried Paneer Momos

1. 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. 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. 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. 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. 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. 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.

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