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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
Prepare the Dough
Create the Paneer Filling
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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.
This indo_chinese recipe takes 55 minutes to prepare and yields 4 servings. At 376.24 calories per serving with 15.36g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Momos
Steam the Momos
Fry to Perfection
Serve
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.
Replace paneer with crumbled tofu, minced chicken, or a mix of finely chopped mushrooms and bell peppers for a different flavor profile.
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.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The filling includes cabbage, carrots, and onions, providing essential vitamins, minerals, and dietary fiber that support digestion and overall health.
As a dairy product, paneer is a good source of calcium, which is vital for maintaining strong bones and teeth.
A serving of 5 Fried Paneer Momos contains approximately 350-400 calories, depending on the amount of oil absorbed during frying.
While they contain protein from paneer and nutrients from vegetables, Fried Paneer Momos are high in refined carbs and fat due to the all-purpose flour and frying process. They are best enjoyed as an occasional treat. For a healthier version, opt for steamed momos.
Yes, you can substitute all-purpose flour with whole wheat flour (atta) for a healthier, fiber-rich version. The wrappers will be slightly denser and have a nuttier flavor.
Yes. You can shape the momos and store them in an airtight container in the refrigerator for up to 24 hours or freeze them for up to a month. Steam them directly from the fridge or freezer (add a few extra minutes for frozen momos) before frying.
Wrappers can tear if the dough is too dry, rolled too thin, or if the filling is warm or overstuffed. Ensure your dough is pliable and rested, the filling is cool, and you leave a small border when filling.