0 0
Chilli Paneer Momos

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
For Momos Dough
1½ cup Flour (maida)
a generous pinch Salt
1½ tbsp Oil
100 ml (little less then ½ cup) Warm Water
For Chilli Paneer
4 tbsp Oil
½tbsp Ginger chopped
½tbsp Garlic chopped
½cup Onion chopped finely chopped
¼cup Green Capsicum Chopped finely chopped
¼cup Red Capsicum Chopped
¼cup Yellow Capsicum Chopped
2¼ tbsp Soya sauce
1tsp Kashmiri chilli powder
2tbsp Tomato ketchup
1 tbsp Green Chilli sauce
½tbsp Vinegar
to taste Salt
1cup Paneer Cubes fine cubes or mashed
Dash of water
½tbsp Corn starch
2 tbsp Water
handful Spring onion chopped

Chilli Paneer Momos

Tibetan Momos with Desi Chinese Filling.

  • Suitable for vegetarian

These dumplings are yum.

  • 45 mins
  • Serves 0
  • Medium


  • For Momos Dough

  • For Chilli Paneer





For the momos dough

Place the flour in a bowl, sprinkle salt, oil and warm water. Make a soft dough and start kneading the dough for at least 5mins. This will make a soft but stronger dough which will not tear easily. Place the dough under a damp cloth and give it rest for 20mins.


For Chilli Paneer Stuffing

Heat a pan and drizzle oil. Stir garlic, ginger and onions for 2mins. The idea is to lightly toss them and not brown them. Add all peppers and stir for another minute. Pour over soya sauce (light), chilli powder, tomato ketchup, green chilli sauce (optional), vinegar and salt. Toss them together and cook for 30 secs.
Add grated or chopped paneer and toss them for a minute. Make sure you cook on high heat to remove any visible moisture.


Dissolve cornstarch in 2 tbsp of water and spread it over the mixture. Immediately mix them so that the mixture comes together. Add cornstarch will keep the binding of the mixture together and will retain the juiciness of the stuffing. Also it will not tear up the momo dough while steaming it.


Turn off the heat, add spring onions, toss them in and remove the mixture on to a plate and cool it completely before using it.


For Assembling

Roll out the dough into a long even cylinder and cut them equally into 12 nos. Place them all under a damp cloth. Pick one and dunk it in dry flour and press it flat. Roll it round with thin edges and a thicker centre. Roll it out to about 8cm in dia.


Place the rolled dough on to your fingers and put a generous spoonful of the filling in the centre. Pinch the dough from one end to seal and make a fold. Then go anti clock wise to pinch more dough and fold it over the previous fold. Repeat til the entire filling is encased. Repeat with the remaining dough.


To cook

Oil the base of the steamer. Put the momos over the steamer and steam with the cover on for 12-15min. Remove and serve them steaming hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

atta biscuit
Atta Biscuits 2 ways (Without oven)
Instant Rava Idli
Instant Rava Idli
atta biscuit
Atta Biscuits 2 ways (Without oven)
Instant Rava Idli
Instant Rava Idli

Add Your Comment