These pan-fried paneer momos are a delightful treat, perfect for Ramadan or Iftar. The soft dough encases a flavorful paneer filling, and the pan-frying method gives them a crispy base. This recipe is a great way to enjoy a fusion of textures and flavors, making it a crowd-pleaser for any occasion.
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Heat butter in a pan.
Add onion and capsicum, and sauté for 2–3 minutes.
Add ginger garlic paste and cook briefly.
Add paneer, soy sauce, ketchup, salt, and chilli flakes.
Mix well and cook for 2 minutes. Cool the filling.
Mix maida, salt, milk, coconut oil, and water.
Knead into a smooth dough and rest for 10 minutes.
Divide the dough into small balls.
Roll each ball into small circles.
Place the filling in the center and seal the edges.
Heat butter in a pan and place the momos.
Cover and cook on medium flame for 3 minutes.
Open the lid and sprinkle a little water.
Cover again and cook for 7–8 minutes until cooked through and lightly crisp at the base.
Ensure the dough is soft and smooth for easier shaping of momos.
Do not overfill the momos to avoid tearing the dough.
You can steam first, then pan-crisp for extra texture.
Can add cabbage or carrot to stuffing
You can adjust the spice level by increasing or decreasing the red chilli flakes.
Serve the momos hot with your favorite dipping sauce for the best taste.
Can I use whole wheat flour instead of maida?
Yes, you can use whole wheat flour, but the texture of the momos might be slightly denser.
Can I steam the momos instead of pan-frying?
Yes, you can steam the momos for a healthier option. They will still taste delicious.
How do I prevent the momos from sticking to the pan?
Ensure you use enough butter or oil while pan-frying and use a non-stick pan for best results.
Can I make the filling in advance?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
What dipping sauce pairs well with these momos?
A spicy schezwan sauce or a tangy tomato chutney pairs wonderfully with these momos.
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