We all love to gorge on street food, and momos have a special place in our hearts. Stuffed with meat or vegetables and then steamed or fried, a plate of flour dumplings, served with hot, spicy chutney, is all that we need to soothe our souls and satiate our hunger pangs on any given day. Don’t you relate? We bet your friendly neighbourhood momo vendor makes heavenly dumplings, but it is one snack that you can also make at home, and with delicious results. If that thought got you interested, we have a great recipe to help you out. In an Instagram post, chef Kunal Kapur has shared his way of making chilli paneer momo that looks too good to miss.

Ingredients:

For the momo dough:

Green chilli sauce

Flour (maida) – 1½ cup

Generous pinch of salt

Oil – 1½ tbsp

Warm water (little less than ½ cup) – 100 ml

For chilli paneer:

Oil – 4 tbsp

Ginger (chopped) ½ tablespoon

Garlic (chopped) – ½ tablespoon

Onion chopped – ½ cup

Green capsicum (chopped) – ¼ cup

Red capsicum (chopped) – ¼ cup

Yellow capsicum (chopped) – ¼cup

Soya sauce – 2 ¼ tablespoons

Kashmiri chilli powder – 1 tablespoon

Tomato ketchup – 2 tablespoons

Green chilli sauce – 1 tablespoon

Vinegar – ½ tablespoon

Salt to taste

Paneer cubes – 1 cup

Dash of water

Corn starch – ½ tablespoon

Water – 2 tablespoons

Spring onion (chopped) – a handful

How to make chilli paneer momo?

Start with preparing the momo dough. Take flour into a bowl, add some salt, oil and warm water.

Knead the dough till it is soft. Also, make sure the dough you knead shouldn’t break easily. Place a damp cloth on it and keep it aside.

Now, make the chilli paneer mixture. For that, heat oil in a pan and add chopped garlic, ginger and onions and stir it for a couple of minutes. Add the chopped capsicum followed by the sauces including soya sauce (light), chilli powder, tomato ketchup, green chilli sauce (optional), vinegar and salt. Toss them all together.

Then add the grated or chopped paneer to the mix and blend it all properly.

Cook this on high heat, and add the spring onions as well.

Once done, transfer it to a plate and let it cool.

Roll out the dough into a long even cylinder and cut them into equal shaped pieces.

Roll each piece to keep the centre thick and edges thin.

Place some filling in between each flattened roll.

Seal the dough as we usually do while making momo.

Finally, steam the momos, and your chilli paneer momo is ready.

Watch the video here: