Paneer Momos are soft steamed dumplings filled with a mildly spiced paneer mixture of onion, herbs and spices. The thin wrapper is tender with a slight chew, while the filling stays moist, creamy and savory. These paneer dumplings are served hot with spicy chutneys and are a popular street-style snack or appetizer.

Recipe Snapshot

  • Prep time: 45 minutes
  • Cook time: 15 minutes
  • Total time: 60 minutes
  • Yield: 15 · 15 Paneer Momos
  • Category: Appetizers, Snacks, Starters
  • Cuisine: Indian

Ingredients

  • 1 cup all-purpose flour ((maida))
  • ¼ teaspoon salt
  • 5 to 6 tablespoons water (or as needed, to knead dough)
  • 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)
  • 1 to 1½ tablespoons butter (– melted)
  • 2 to 3 pinches black pepper powder
  • 2 to 3 pinches red chilli powder (or red chilli flakes)
  • 1 to 2 tablespoons spring onion greens (– finely chopped or 1 to 2 tbsp chopped coriander leaves)

Method

Prepare Dough

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

Prepare Paneer Filling

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

Shape Dough Balls

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

Roll Wrappers

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

Half Moon Pleating

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

Money Bag Pleating

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

Steam Paneer Momos

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

Finish

  1. Remove gently as they are delicate.
  2. Brush with melted butter.
  3. Sprinkle black pepper, red chilli powder or chili flakes if you like.
  4. Garnish with spring onion greens or coriander leaves (optional).

Serving

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

Storage

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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.