महँगी बात चित वाला रोल .
महँगी बात चित वाला रोल 😋😛. is a medium Indian recipe that serves 2. 520 calories per serving. Recipe by Ganesh Ujjeniya on YouTube.
Prep: 20 min | Cook: 5 min | Total: 35 min
Cost: $6.63 total, $3.31 per serving
Ingredients
- 200 g All-Purpose Flour (for the roll dough, sifted)
- 100 ml Water (lukewarm, for dough)
- 1 tsp Salt
- 2 tbsp Oil (for dough and frying)
- 150 g Paneer (firm, cut into strips)
- 6 pieces Momos (store‑bought frozen or fresh)
- 1 medium Onion (thinly sliced)
- 1 Green Chili (finely chopped, optional for extra heat)
- 2 tbsp Coriander Leaves (chopped)
- 2 tbsp Chili Garlic Sauce (store‑bought, spicy)
- 1 tsp Soy Sauce (optional, for depth)
- 1 tsp Lemon Juice
- 1 tbsp Butter (for pan‑frying the roll)
Instructions
Prepare the Roll Dough
In a mixing bowl combine all‑purpose flour, salt, 1 tbsp oil and water. Knead until smooth and elastic (about 5 minutes).
Time: PT5M
Rest the Dough
Let the dough rest for 10 minutes covered with a kitchen towel.
Time: PT10M
Steam or Pan‑Fry Momos
Steam the momos for 4‑5 minutes until cooked through, or pan‑fry them lightly in a little oil for a crispy exterior.
Time: PT5M
Sauté Paneer and Onions
Heat 1 tbsp oil in the skillet, add sliced onions and green chili, sauté until translucent (2 minutes). Add paneer strips, chili garlic sauce, soy sauce, lemon juice, and half the coriander. Cook 2 minutes, stirring gently.
Time: PT4M
Roll Out the Dough
Divide the rested dough into 2 equal balls. On a lightly floured surface, roll each ball into a 20 cm (8‑inch) oval.
Time: PT3M
Assemble the Roll
Place 3 cooked momos in the center of each rolled oval, add a generous spoon of the paneer‑onion mixture, and drizzle extra chili garlic sauce if desired.
Time: PT2M
Seal and Pan‑Fry the Roll
Fold the edges over the filling, pinching to seal. Melt butter in the skillet over medium heat (180°C). Place the roll seam‑side down, press gently, and fry 2‑3 minutes per side until golden and crisp.
Time: PT5M
Temperature: 180°C
Serve
Cut each roll diagonally, garnish with remaining coriander leaves, and serve hot with extra chili garlic sauce on the side.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 20 g
- Carbohydrates
- 60 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Oil: Vegetable Oil, Ghee
- Instead of Paneer: Tofu
- Instead of Momos: Dumplings
- Instead of Onion: Shallot
- Instead of Green Chili: Red chili flakes
- Instead of Coriander Leaves: Mint leaves
- Instead of Chili Garlic Sauce: Sriracha, Hot sauce
- Instead of Butter: Oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Skillet
- Spatula
- Knife
- Cutting Board
- Plate
Critical Steps — Do Not Skip
- Kneading the dough to the right consistency
- Cooking momos just enough to stay soft
- Sautéing paneer without breaking it
- Sealing the roll tightly before pan‑frying
- Frying the roll at medium heat to achieve a golden crust
Chef Tips from the Video
- Brush the roll with a little melted butter just before the final flip for extra shine.
- Add a pinch of chaat masala to the paneer mixture for an authentic street‑food tang.
- Use a hot skillet; a cold pan will make the roll soggy.
Troubleshooting
Dough is too sticky and won’t roll out.
Add a tablespoon of flour at a time, knead briefly, and let rest longer.
Roll opens during frying.
Ensure the edges are pinched tightly and press the seam with a spatula before placing in the pan.
Momos become dry.
Do not over‑steam; keep them covered with a damp cloth after cooking.
Storage
Refrigerator: Store assembled rolls wrapped in foil for up to 2 days. Re‑heat in a skillet.
Freezer: Freeze cooked rolls (un‑wrapped) for up to 1 month. Thaw and pan‑fry before serving.
Room temperature: Not recommended beyond 1 hour due to perishable fillings.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
- Steam or pan‑fry momos in advance and store in an airtight container.
- Sauté paneer mixture and keep refrigerated; re‑heat briefly before assembling.
Frequently Asked Questions
What is the cultural significance and history of the Special Momos Paneer Roll in Delhi street‑food culture?
The Special Momos Paneer Roll is a modern fusion snack that emerged in Delhi’s bustling street‑food scene, combining traditional Tibetan momos with Indian paneer and spicy sauces. It reflects Delhi’s love for hybrid dishes that blend regional flavors into a convenient handheld format, often sold at premium price points like ₹100.
What are the traditional regional variations of momos‑based rolls in North Indian cuisine?
While the classic momos are Tibetan, North Indian street vendors have adapted them into rolls with fillings such as keema, aloo, or paneer, and sauces ranging from tamarind to chili‑garlic. The Delhi version often adds paneer and a tangy chili sauce, making it richer and spicier than the original steamed dumplings.
How is the Special Momos Paneer Roll traditionally served in Delhi?
Vendors typically serve the roll hot, sliced diagonally, with a side of extra chili‑garlic sauce and a sprinkle of fresh coriander. It is eaten on the go, often accompanied by a cold beverage like lassi or masala soda.
What occasions or celebrations is the Special Momos Paneer Roll associated with in Delhi?
The roll is popular as a late‑night snack after parties, during college festivals, and at street‑food fairs. Its premium price makes it a treat for special outings rather than everyday meals.
What makes the Special Momos Paneer Roll special or unique in Indian street‑food cuisine?
Its uniqueness lies in the combination of soft, steamed momos with a crunchy, buttery flatbread and a rich paneer‑onion filling, all spiked with a fiery chili‑garlic sauce. This layered texture and flavor profile is rarely found together in a single street‑food item.
What are the most common mistakes to avoid when making the Special Momos Paneer Roll at home?
Common errors include over‑kneading the dough (making it tough), over‑steaming the momos (making them mushy), and not sealing the roll tightly, which leads to the filling leaking during frying. Follow the critical steps and keep the heat medium to avoid burning.
Why does this Special Momos Paneer Roll recipe use a butter‑fry finish instead of deep‑frying?
Butter‑frying gives a crisp, golden exterior while keeping the roll lighter and less greasy than deep‑frying. It also adds a subtle nutty flavor that complements the spicy sauce and paneer.
Can I make the Special Momos Paneer Roll ahead of time and how should I store it?
Yes. Prepare the dough and keep it refrigerated, steam or pan‑fry the momos ahead, and sauté the paneer mixture in advance. Assemble the rolls just before serving and pan‑fry them briefly. Store components separately in airtight containers in the refrigerator for up to 2 days.
What texture and appearance should I look for when the Special Momos Paneer Roll is done cooking?
The roll should have a golden‑brown, slightly glossy crust, with the seam sealed tightly. Inside, the momos should be soft, the paneer mixture moist yet not watery, and the onions should retain a slight crunch.
What does the YouTube channel Ganesh Ujjeniya specialize in?
The YouTube channel Ganesh Ujjeniya specializes in Indian street‑food recipes, quick home‑cooking hacks, and creative twists on classic snacks, often showcasing affordable yet flavorful dishes that appeal to a wide audience.
How does the YouTube channel Ganesh Ujjeniya's approach to Indian street‑food cooking differ from other Indian cooking channels?
Ganesh Ujjeniya focuses on high‑energy, on‑the‑spot demonstrations of popular street‑food items, emphasizing cost‑effective ingredients and secret vendor tricks. Unlike many channels that stick to home‑style meals, he recreates the exact taste and presentation of street stalls.
Last updated: September 4, 2026
