Itni badi galti karke khud par he aaya gussa
Itni badi galti karke khud par he aaya gussa🥲😱 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Life with Sunita Vlogs on YouTube.
Prep: 45 min | Cook: 15 min | Total: 1 hr 15 min
Cost: $3.67 total, $0.92 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Whole Wheat Flour: All-Purpose Flour
- Instead of Salt: Sea Salt
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Processed Cheese: Mozzarella, Cheddar
- Instead of Paneer: Firm tofu (for vegan version)
- Instead of Green Chili: Red chili flakes
- Instead of Ginger‑Garlic Paste: Fresh minced ginger and garlic
- Instead of Cornflour: Rice flour
- Instead of All-Purpose Flour: Whole wheat flour
- Instead of Red Chili Powder: Paprika
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Knife
- Small Bowl
- Deep Frying Pan or Wok
- Tongs
- Slotted Spoon (optional)
- Plate
- Kitchen Towel
Critical Steps — Do Not Skip
- Kneading the dough to the right consistency
- Sealing the momos tightly to prevent filling leakage
- Maintaining oil temperature at 350°F for a crisp exterior
- Achieving a thin batter for a light coating
Chef Tips from the Video
- For extra flavor, add a pinch of toasted cumin powder to the cheese‑paneer filling.
- Use a metal skewer to poke a tiny hole in the center of each momo before battering; this helps steam escape and keeps the crust crisp.
- Finish with a drizzle of melted butter and a sprinkle of chaat masala for a street‑food twist.
Troubleshooting
Dough is too sticky and hard to roll.
Add a little more wheat flour, a tablespoon at a time, until the dough is smooth and non‑sticky.
Batter is too thick; coating becomes heavy.
Thin the batter with additional water, whisking until it reaches a pancake‑like consistency.
Momos burst open while frying.
Ensure the edges are sealed tightly and the dough is not over‑filled. Pat the sealed edge with a damp finger before frying.
Coating is soggy, not crisp.
Check oil temperature; it should be steady at 350°F. If the oil is too cool, increase heat and fry in smaller batches.
Storage
Refrigerator: Store cooked momos in an airtight container for up to 2 days; reheat in a hot oven to retain crispness.
Freezer: Uncooked, sealed momos can be frozen on a tray, then transferred to a zip‑lock bag for up to 1 month. Fry from frozen, adding an extra minute.
Room temperature: Do not keep at room temperature for more than 2 hours due to dairy filling.
Make-Ahead Tips
- Prepare the dough and keep it covered in the refrigerator for up to 24 hours.
- The cheese‑paneer filling can be made a day ahead and stored in an airtight container.
- Uncooked momos freeze well; fry directly from frozen for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of cheese and paneer momos in Indian cuisine?
Momos originated in the Himalayan regions of India, Nepal and Tibet as steamed dumplings. In recent years, Indian home cooks have adapted them with local ingredients like paneer and processed cheese, creating a fusion snack that blends Himalayan technique with North Indian dairy flavors.
What are the traditional regional variations of momos in Indian cuisine?
In the Indian Himalayas, momos are typically filled with minced meat or vegetables and served steamed with spicy tomato‑chili chutney. In the plains, especially in Delhi and Kolkata, you’ll find fried versions and fillings such as paneer, cheese, or even chocolate for dessert.
How is cheese and paneer momo traditionally served in North Indian street food culture?
They are usually served hot, deep‑fried, and accompanied by soy sauce, a tangy tomato‑garlic chutney, or a sprinkle of chaat masala. The crisp exterior pairs with the melty cheese‑paneer interior for a contrast loved by snack‑seekers.
What occasions or celebrations feature cheese and paneer momos in Indian households?
Momos are popular party appetizers for birthdays, festivals like Navratri, and casual get‑togethers. Their bite‑size nature makes them ideal for sharing during celebrations and as a fun alternative to traditional samosas.
What other Indian dishes pair well with cheese and paneer momos?
Serve them alongside a light cucumber‑mint raita, a tangy tamarind‑date chutney, or a simple green salad. They also complement spiced lentil soups like dal makhani for a balanced snack‑meal combo.
What are the most common mistakes to avoid when making cheese and paneer momos?
Common errors include over‑filling the dumplings, not sealing the edges tightly, using a batter that is too thick, and frying at a temperature lower than 350°F. Each of these leads to soggy or leaking momos.
Why does this recipe use a thin cornflour‑maida batter instead of a thick egg‑based coating?
A thin cornflour‑maida batter creates a light, crispy crust without adding extra richness from eggs. This keeps the focus on the cheese‑paneer filling and maintains a delicate crunch that mimics street‑style fried momos.
Can I make cheese and paneer momos ahead of time and how should I store them?
Yes. Prepare the dough and filling a day ahead and keep them refrigerated. Uncooked momos can be frozen on a tray and transferred to a zip‑lock bag; fry directly from frozen, adding an extra minute to ensure they are heated through.
What texture and appearance should I look for when the cheese and paneer momos are done cooking?
The outer coating should be golden‑brown and firm to the touch, while the interior should be soft and the cheese‑paneer filling should be melted and slightly oozing. A crisp sound when you tap the surface indicates perfect frying.
What does the YouTube channel Life with Sunita Vlogs specialize in?
Life with Sunita Vlogs focuses on Indian home‑cooking tutorials, everyday family meals, and festive snack ideas, often featuring quick, budget‑friendly recipes that blend traditional flavors with modern twists.
How does the YouTube channel Life with Sunita Vlogs' approach to Indian snack cooking differ from other Indian cooking channels?
Sunita emphasizes real‑life kitchen scenarios, sharing personal anecdotes and viewer requests, and often demonstrates how to adapt classic dishes for busy schedules, whereas many other channels focus on polished, restaurant‑style presentations.
Last updated: September 6, 2026
