TANDOORI PANEER MOMOS ( STEAMED)

  Momo is a type of East and South Asia steamed filled dumpling, popular across the Indian subcontinent with some form of filling. Place of origin: East Asia and South Asia. Originating from Tibet, this delicacy has been a heartthrob ever since 😂❤. The love we share for momos is something that we can't measure. This recipe takes a bit of time but at last....it's worth it! The one we have prepared is something more special. The fillings are with paneer and the bonus point...they are made with wheat flour. The charcoal we have used brought some amazing smoky flavour..and trust us when we say this..it tasted heavenly. So let's get into the recipeeeeee...

INGREDIENTS:

Paneer – 200gms

Whole wheat flour – 3cups

Capsicum – 1(chopped)

Onion – 1(chopped)

Coriander leaves – 1tbsp

Green chillies – 2(chopped)

Ginger – 1 inch (chopped)

Garlic – 4 cloves (chopped)

Red chilli powder -1tbsp

Coriander powder – 1tbsp

Cumin powder- 1tsp

Amchur powder – 1tsp

Salt – as per taste

*live charcoal and ghee (for tandoori flavour)

For red momo chutney:

Tomatoes – 4

Red chillies – 5

Garlic – 4 or 5 cloves

Sugar – 1tsp

Salt and pepper to taste.

PROCESS:

For smoked paneer filling:

1.       Grate the paneer or crumble with hands and transfer to a mixing bowl.

2.       Add chopped ingredients: capsicum, onion , green chillies, ginger, garlic and coriander.

3.       Further, add the powdered spices and salt to taste, mix and combine well.

4.       Now, heat the charcoal and place a small cup in the centre of the mixing bowl, place the live charcoal and pour a few drops of ghee.

5.       Cover and smoke it for 2-3min. Keep it aside to be used later in momos.

For making momos:

1.       In a bowl add whole wheat flour, salt to taste and few drops of oil and water as required to knead a semi-stiff dough.

2.       Cover it with a damp cloth and rest it for 15-20min.

3.       Knead once again and divide into the equal dough balls.

4.       Flatten the dough balls  and coat it with dry flour, further roll into a thin chapati.

5.       Cut into 3-inch circles using a cup or cookie cutter. Place a spoonful of tandoori mixture in the centre.

6.       Shape the momos by pinching it from one side, make pleats and pinch at each pleat and continue shaping in semi-circular motion. Pinch all over again to seal the momo perfectly.

7.       Now, preheat steamer ( momo steamer, idly steamer, aluminium steamer etc), brush the plates with some oil to avoid momos from sticking.

8.       Steam the momos for 10-15min, your momos are ready.

For red chutney:

1.       Set water for boiling, add the tomatoes and red chillies and boil them for at least 10min.

2.       Strain them out and allow it to cool down to room temperature.

3.       Now, transfer it to a grinding jar and add garlic cloves, sugar and salt and pepper to taste.

4.       Grind it into a fine paste. Your momo chutney is ready to be served with your favourite momos.

*Serve the steaming hot momos with freshly prepared momo chutney or any dip of your choice.

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