Paneer Momos Recipe (Street Style)

Steamed paneer momos with black pepper and chilli seasonings.

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Paneer Momos are soft steamed dumplings filled with a mildly spiced paneer mixture of onion, herbs and pepper. The thin flour wrapper becomes tender and slightly chewy after steaming. Inside, the paneer filling stays moist, creamy and savory with delicate seasoning. These vegetarian dumplings are served hot with spicy chutneys and make a popular street-style snack or appetizer.

Prep Time45

Cook Time15

Total Time1

Course: Appetizers, Snacks, Starters

Cuisine: Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Paneer Momos

Calories: 100kcal

Author: Dassana Amit

Ingredients

Dough

1 cup all-purpose flour (maida)
¼ teaspoon salt
5 to 6 tablespoons water or as needed, to knead dough

Paneer Filling

200 grams or 1½ cup paneer – grated
5 to 6 tablespoons or about ⅓ cup onion – finely chopped
1 teaspoon or 1 small green chilli – finely chopped
¼ cup coriander leaves – chopped
¼ teaspoon black pepper powder or add according to taste
1 teaspoon butter – melted or soft
¼ teaspoon black salt – optional
salt according to taste

For Brushing

1 to 1½ tablespoons butter – melted

Optional Topping

2 to 3 pinches black pepper powder
2 to 3 pinches red chilli powder or red chilli flakes

Optional Garnish

1 to 2 tablespoons spring onion greens – finely chopped

Instructions

Prepare Dough

In a bowl, mix all-purpose flour and salt.
Add water gradually and knead to a smooth dough.
Dough should be firm yet soft and pliable, not sticky.
Knead for 4 to 5 minutes till smooth.
Cover and rest for 20 to 30 minutes.
Tip: You can refrigerate the dough for a day if making ahead.

Prepare Paneer Filling

Grate paneer in a bowl.
Add chopped onions, green chilli, coriander leaves, black pepper, butter, black salt (optional) and salt.
Mix gently.
Note: Do not rest the filling as onions release water.

Shape Dough Balls

Roll dough into an 8 inches log and cut into 15 or 16 equal portions.
Shape each dough portion into small balls.
Keep the dough balls covered to prevent drying.

Roll Wrappers

Dust the dough ball as well as the rolling board lightly with flour.
Roll each ball into a thin disc of about 4.5 to 5 inches.
Keep edges thinner than the center.

Half Moon Pleating

Place wrapper on your palm.
Add paneer filling in the center and shape it like a small log with clean fingers.
Bring both edges over the filling and press lightly to form a half circle.
Make two small crimps at one end and seal.
Then make one pleat on one side and one on the other.
Bring both together and press.
Continue alternating sides till sealed.
Press edges well. You will get a curved, crescent-shaped momo.

Money Bag Pleating

Place filling in the center.
Start gathering the edges.
Pinch and pleat all around.
Bring everything together at the top and seal.
Tip: Keep pleats small and even.

Steam Paneer Momos

Bring 1.5 to 2 cups water to a boil in a steamer.
Grease steaming plates lightly with oil.
Place momos with some space between them.
Cover and steam on medium-high heat for 10 to 12 minutes.
When done, wrappers look glossy and slightly translucent.

Finish

Remove gently as they are delicate.
Brush with melted butter.
Sprinkle black pepper or red chilli powder if you like.
Garnish with spring onion greens (optional).

Serving

Serve paneer momos hot.
Pair with your preferred dipping sauce or chutney. For a meal, serve with soup or noodles or fried rice.

Storage

Uncooked paneer momos: Refrigerate for up to 1 day. Steam directly, adding 1 to 2 minutes extra.
Cooked paneer momos: Refrigerate for 1 day. Reheat by steaming for a few minutes.

Notes

Roll the wrappers thin for the best texture.
Mix filling gently so paneer stays soft.
Add salt last to prevent the filling from becoming watery.
Always steam momos in a well-heated steamer.
Serve immediately for the best taste and texture.

Nutrition