Chili Paneer Momos Manchurian
Momos filled with garlicky veggie paneer filling, deep fried to perfect crunchiness and smothered in spicy, garlicky Indo-Chinese gravy!
Servings: 4
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!!
