Chili Paneer Momos Manchurian
Chili Paneer Momos Manchurian – Momos filled with garlicky veggie paneer filling, deep fried to perfect crunchiness and smothered in spicy, garlicky Indo-Chinese gravy!
If you know me or been following my food blogging journey, you should know by now my love for Indo-Chinese food!! Indo Chinese cuisine is one of the very popular Indian street foods. It is spicy, garlicky, freshly made deliciousness that always hits the spot!! If you have not yet tried it, I strongly recommend you to do so! Some of my favorites are Veg Manchurian, Gobi Manchurian, Hot & Sour Soup, Pepper Fried Rice, Street Style Hakka Noodles, and lot more!!
Momo is a type of East and South Asian steamed filled dumpling with some form of filling. It has become a traditional delicacy in Nepal, Tibet, Bhutan, Ladakh, Darjeeling regions of India. Momo is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti. However they are heavily influenced with Indian spices and herbs. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors.
This version of momos are heavily inspired by Indo-Chinese flavors. The filling is made out of lots of veggies, paneer (can easily be substitute with Tofu to make it dairy-free), ginger, garlic and Chinese sauces. Normally momos are steamed but these are deep fried!! Then smothered in spicy garlicky Manchurian gravy!
These are by far my favorite way to eat momos!! If you prefer steamed momos, you can certainly make the same dish with steamed ones! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Chili Paneer Momos Manchurian
Ingredients
Chili Paneer Filling
- 1 tbsp Oil
- 1 tsp Grated Ginger
- 1½ tsp Minced Garlic
- 2 tsp Chopped Serrano
- ½ cup Finely Chopped Onions
- ½ cup Finely Chopped Green Bell Peppers
- ½ cup Finely Grated Cabbage
- ½ cup Finely Grated Carrots
- 2 cup Shredded Paneer Use extra firm crumbled up tofu instead of paneer to make it dairy-free!
- 2 tbsp Dark Soy Sauce
- 1 tbsp Sriracha Sauce
- 1 tbsp Rice Vinegar
- 2 pinch Salt
- ½ tsp Black Pepper Powder
Momos Dough
- 1½ cup All Purpose Flour
- 2 tbsp Oil
- ¼ tsp Black Pepper Powder
- ¼ tsp Salt
- ⅓ cup Water
- Enough oil to deep fry the momos
Manchurian Sauce
- 2 tbsp Oil
- 1 tsp Grated Ginger
- 1 tbsp Minced Garlic
- 2 tsp Chopped Serrano
- 2 tbsp Finely Chopped Onions
- 1 tbsp While Part of Scallions, chopped
- 1½ tbsp Dark Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Sriracha Sauce
- 2 tbsp Tomato Ketchup
- ½ tsp Black Pepper Powder
- 1 tbsp Corn Starch
- ½ cup Water ¼ + ¼
Garnishing
- 2 tbsp Green Part of Scallions, chopped
- 2 tbsp Chopped Cilantro
Instructions
Make the Filling
- Heat 1 tbsp oil in a shallow wide pan. Saute ginger, garlic and serrano until raw smell of garlic disappears.
- Add chopped onions, bell peppers, carrots and cabbage. Mix well and cook them on high heat for couple of min.
- Turn the heat down to low and add shredded panner along with dark soy sauce, rice vinegar, sriracha sauce, salt and pepper.
- Mix everything well, turn the heat off and keep it aside.
Make the Dough and momos
- Mix all purpose flour, salt, pepper and 2 tbsp of oil.
- Start adding little water at a time to make sort roti like dough. It should be a little firmer than pizza dough. Coat it with a little oil, cover it and let it rest for 5-10 minutes.
- Knead the dough after 10 minutes and make 16 ish even sized tiny dough balls. Tiny enough to roll a tennis ball sized roti/puri.
- Roll one dough ball at a time to make tennis size roti.
- Place decent amount of paneer filling in the middle, secure the edges by sticking it to the dough itself, making a half moon shape momos.
- Make sure all the egdes/sides are properly closed. If not, it will break during deep frying.
- Repeat the process of forming momos. Once all the momos are formed, cover them with a towel to prevent them from drying out.
- If deep frying, heat decent amount of oil in a pan and deep fry them carefully on medium heat until they are perfectly crispy and golden brown from all sides. Once all momos are deep fried, keep them aside.
- If steaming, steam them in a steamer for 10-15 minutes. Once steamed, keep them aside.
Make Momos Munchurian
- Heat 2 tbsp of oil.
- Saute ginger, garlic and serrano until raw smell of garlic disappears.
- Add finely chopped onions and while part of chopped scallions. Saute them on high heat for couple of minutes.
- Add dark soy sauce, sriracha sauce, rice vinegar and tomato ketchup along with ¼ cup of water. Mix well and simmer for a minute or two.
- Mix 1 tbsp of corn starch and ¼ cup of water. Mix well so there are no lumps.
- Add corn starch slurry in simmering gravy while stirring continuously so that it does not lump up. Keep simmering for another minute or two. It should thicken up.
- Add prepared momos and coat them very carefully with the sauce.
- Turn the heat off, garnish it with green part of chopped scallions and cilantro. Serve them pipping hot!!
