Paneer Momos

Paneer Momos

For the Momo dough

1.All purpose flour-3/4 cup

Wheat flour-1/4 cup +2 tbsps

Salt-1/4 tsp

Water as required

Oil-2 tsp

In a bowl mix together the flours and salt.Add in enough water to make a dough.Add in the oil and knead for a few minutes.Cover and Set this aside for 30 minutes.Meanwhile make the fillings.

For the Paneer fillings

2.Milk-1 litre

Vinegar-2 tbsps

Boil milk in a pan .When this comes to boil add the vinegar 1 tbsp at a time and stir in.Add another tbsp of vinegar and boil till whey separates.Drain and sieve on a muslin cloth and add cold water and drain till water is drained.Paneer is ready.

3.Garlic-1 tbsp (3 big)

Ginger-1 tbsp

Onion-1

Green chillies-4-5

Capsicum-1/2

Cabbage-1 cup

Pepper powder-1 1/2 tsp

Chilli powder-3/4 tsp

Light Soya Sauce-1 tbsp

Oil-1 1/2 tbsp

Heat oil and sauté the chopped garlic and ginger.Add the chopped onion and green chillies and continue to sauté till onions are glossy.Add the chilli and pepper powders and sauté till raw smell vanishes.

Now add the chopped cabbage and capsicum and sauté.Add in the crumbled paneer and salt and sauté for a minute.Add the soya sauce and stir in.Adjust the seasonings.Paneer fillings is ready.

Set aside to cool completely.

Now make small balls with the dough.Roll it into thin circles.Use a cookie cutter or steel bowl to cut perfect round circles.Take a circle disc and Brush the edges with water.Place 2-3 tbsps of the fillings at the center and pleat from one side as shown in the video through half way and press it over the remaining side to seal the momos.

Repeat with the remaining discs.Place this covered so that it doesn’t dry out.

Heat a steamer filled with water to boil.Brush the steamer plate with oil and place the momos an inch apart.Steam 6-7 momos at a time.Steam for 5-7 minutes or until the momos are translucent.Repeat with the remaining momos.I got 21 momos from this.

For Spicy Tomato Garlic/Momos Chutney

4.Tomato-1

Garlic-3 big

Dry Red Chillies-6

Sugar-1 tsp

Vinegar-3 tbsps

Salt to taste

Soak the dry chillies in vinegar for 30 minutes.Make a plus mark on the top of the tomato.Boil the tomato with 1 cup water for 8-10 minutes or until the skin comes off.Set this aside to cool.

Dry roast the garlic till browned.Set aside to cool.

Remove the skin of the tomato and cut it into chunks .In the mixie add the tomato,soaked chillies,roasted garlic and salt and grind it into a smooth paste.Add in the sugar and stir in.Tomato Garlic Chutney is ready .

Note: If you don’t want the chutney to be spicy,then remove the seeds from the chillies before grinding.

Serve the hot Paneer Momos with Spicy Tomato Garlic Chutney

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