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Ingredients

• 1 cup Whole Wheat Flour (sifted)
• 1/2 tsp Salt (adjust to taste)
• 1 tbsp Vegetable Oil (plus extra for deep frying)
• as needed Water (for kneading dough and batter)
• 100 g Processed Cheese (grated)
• 100 g Paneer (crumbled)
• 1 Green Chili (finely chopped, optional for heat)
• 1 tsp Ginger‑Garlic Paste
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 cup Cornflour
• 1/2 cup All-Purpose Flour
• 1/2 tsp Red Chili Powder (optional for a mild kick)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted whole wheat flour, 1/2 tsp salt and 1 tbsp oil. Gradually add water while mixing until a smooth, non‑sticky dough forms. Knead for 5 minutes, then cover with a damp cloth and let rest for 10 minutes.

   Time: PT15M

2. Prepare the Cheese‑Paneer Filling

   In a separate bowl, mix the grated processed cheese, crumbled paneer, chopped green chili, 1 tsp ginger‑garlic paste, 1/4 tsp black pepper and a pinch of salt. Stir until well combined; the mixture should be moist but not watery.

   Time: PT10M

3. Roll and Cut the Dough

   Divide the rested dough into 8 equal portions. On a lightly floured surface roll each portion into a thin circle about 8‑9 cm in diameter. Use a small bowl or cutter to trim any uneven edges.

   Time: PT10M

4. Fill and Shape the Momos

   Place 1‑2 teaspoons of the cheese‑paneer filling in the center of each dough circle. Bring the edges together and pinch to seal, forming a pleated “dumpling” shape. Ensure the seal is tight so the filling does not leak during frying.

   Time: PT10M

5. Prepare the Light Batter

   In a small bowl whisk together 1/2 cup cornflour, 1/2 cup all‑purpose flour and 1/2 tsp red chili powder. Add water gradually, whisking until you obtain a smooth, thin batter (similar to pancake batter consistency).

   Time: PT5M

6. Heat Oil for Frying

   Pour enough vegetable oil in the deep frying pan to submerge the momos (about 2‑3 inches deep). Heat over medium‑high heat until the oil reaches 350°F (175°C). A small drop of batter should sizzle and turn golden within 5 seconds.

   Time: PT5M

   Temperature: 350°F

7. Fry the Momos

   Dip each sealed momo into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry for 3‑4 minutes, turning once, until the coating turns golden‑brown and crisp. Remove with tongs and place on a plate lined with a kitchen towel to absorb excess oil.

   Time: PT10M

   Temperature: 350°F

8. Serve

   Serve the crispy cheese‑paneer momos hot, optionally with soy sauce or a mild tomato‑garlic chutney as a dip.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g