Paneer Momos Recipe (Street Style)

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 or 1 to 2 tbsp chopped coriander leaves

Steps

Prepare Dough

1. Use a bowl to mix the all-purpose flour and salt together.
2. Work the water in gradually while kneading to form a smooth dough.
3. The dough needs to feel firm but also soft and pliable, without stickiness.
4. Give the dough 4 to 5 minutes of kneading to make it smooth.
5. Leave the dough covered to rest for 20 to 30 minutes.
6. If preparing ahead, you can keep the dough refrigerated for a day.

Prepare Paneer Filling

1. Grate the paneer so it collects in the bowl.
2. Put in the chopped onion, green chilli, coriander leaves, black pepper, butter, optional black salt and salt to taste.
3. Use a gentle motion to combine the filling.
4. Avoid letting the filling rest, because the onions will release water.

Shape Dough Balls

1. After rolling the dough into an 8 inches log, cut it into 15 or 16 equal pieces.
2. Round each piece of dough into a small ball.
3. Cover the balls so they do not dry out.

Roll Wrappers

1. Apply a light dusting of flour to a dough ball and the rolling board.
2. Roll the balls individually into thin discs, about 4.5 to 5 inches across.
3. The center of each disc should be thicker than its edges.

Half Moon Pleating

1. Lay a wrapper across your palm.
2. Put paneer filling in its middle and use clean fingers to shape the filling into a small log.
3. Draw both edges over the filling and press lightly into a half circle.
4. At one end, make two little crimps and seal them.
5. Follow with one pleat on one side, then one on the other side.
6. Once both are brought together, press them.
7. Alternate from side to side in this way until the momo is sealed.
8. Press the edges firmly to finish a curved, crescent-shaped momo.

Money Bag Pleating

1. For the money-bag shape, put the filling in the center.
2. Gather the wrapper edges inward.
3. Pinch and form pleats all the way around.
4. Bring the gathered edges to the top and seal them together.
5. All the pleats should be small and even.

Steam Paneer Momos

1. Heat 1.5 to 2 cups water in the steamer until it boils.
2. Coat the steaming plates lightly with oil to grease them.
3. Set the momos on the plates with spaces between them.
4. With the lid on, steam over medium-high heat for 10 to 12 minutes.
5. Look for glossy, slightly translucent wrappers when they are done.

Finish

1. Lift the momos out gently; they are delicate.
2. Apply the melted butter with a brush.
3. If you like, sprinkle on black pepper and red chilli powder or chilli flakes.
4. Optionally finish with spring onion greens or coriander leaves.

Serving

1. The paneer momos should be served hot.
2. Offer your preferred dipping sauce or chutney alongside. For a meal, pair them with soup, noodles or fried rice.

Storage

1. For uncooked paneer momos, refrigerate up to 1 day and steam directly, allowing 1 to 2 minutes extra.
2. Cooked paneer momos can be refrigerated for 1 day; steam them for a few minutes to reheat.