Baani ne zidd ki *Viral Recipe*😜

Ingredients

• 2 cups Mixed Vegetables (carrot, beans, peas, cauliflower) (fresh or frozen, diced small)
• 100 g Paneer (firm paneer, cut into small cubes)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced fresh ginger)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Soy Sauce (low‑sodium)
• 1 tbsp Cornflour (for binding the mixture)
• 2 tbsp Vegetable Oil (neutral oil for greasing pan)
• 8 pieces Rice Paper Sheets (round or square, cut to size)
• 2 tbsp Water (room temperature, for steaming)
• 1 tbsp Soy Sauce (for steaming) (extra soy sauce added during steaming)
• 1 tsp Chili Oil (for garnish, optional heat)

Instructions

1. Prepare the filling

   Dice the mixed vegetables and paneer into bite‑size pieces, then place them in a large mixing bowl. Add minced garlic, minced ginger, salt, black pepper, 2 tbsp soy sauce and mix well.

   Time: PT5M

2. Bind the mixture

   Sprinkle 1 tbsp cornflour over the mixture and stir until the ingredients hold together when pressed. If the mixture feels too wet, add a little more cornflour; if too dry, add a splash of water.

   Time: PT3M

3. Form the momos

   With damp hands, shape the mixture into small balls about 2 cm in diameter and set them aside on a plate.

   Time: PT5M

4. Initial pan‑fry

   Heat the non‑stick pan over low flame and grease it with 2 tbsp vegetable oil. Place the balls in a single layer and cook for about 5 minutes, turning gently so they develop a light golden crust.

   Time: PT5M

   Temperature: Low flame

5. Prepare rice paper

   Cut each rice paper sheet into squares large enough to wrap a ball. Dip each square in water for 2‑3 seconds until just softened, then lay flat on a plate.

   Time: PT2M

6. Wrap the momos

   Place a fried ball in the centre of a softened rice paper square and fold the edges over, sealing the ball completely. Repeat for all balls.

   Time: PT5M

7. Steam with soy sauce

   Return the wrapped momos to the pan, drizzle 2 tbsp water and 1 tbsp soy sauce over them, cover with the lid and cook on low flame for 5‑7 minutes until the rice paper becomes translucent and the interior is heated through.

   Time: PT7M

   Temperature: Low flame

8. Garnish and serve

   Remove the pan from heat, drizzle 1 tsp chili oil over the momos, transfer to a serving plate and serve hot.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

7 g

Carbohydrates

22 g

Fat

7 g

Fiber

3 g