Paneer Momos with Spicy Kashmiri Chutney

Ingredients:

For the Momos:

Maida (All-purpose flour):2 cups

Water:As needed

Salt:To taste

Paneer:250 grams, grated

Onion:1 medium, finely chopped

Cabbage:1/4 head, finely chopped

Carrot:1 medium, grated

Green chilies:2-3, finely chopped

Ginger:1-inch piece, grated

Soy sauce:1 tablespoon

Red chili powder:1/2 teaspoon

Garam masala:1/2 teaspoon

Salt:To taste

Oil:For greasing

For the Spicy Kashmiri Chutney:

Kashmiri red chili powder:2 tablespoons

Coriander seeds:1 tablespoon

Cumin seeds:1 teaspoon

Black peppercorns:1/2 teaspoon

Dry mango powder (Amchur):1 teaspoon

Salt:To taste

Garlic:4-5 cloves

Ginger:1-inch piece

Oil:2 tablespoons

Water:As needed

Instructions:

Preparing the Momo Dough:

1. In a bowl, mix maida, salt, and water to form a smooth dough.

2. Knead the dough for about 10 minutes until it becomes elastic.

3. Cover the dough with a damp cloth and let it rest for 30 minutes.

Preparing the Momo Filling:

1. In a large bowl, combine grated paneer, finely chopped onion, cabbage, carrot, green chilies, grated ginger, soy sauce, red chili powder, garam masala, and salt.

2. Mix well until all the ingredients are evenly distributed.

Assembling the Momos:

1. Divide the dough into small equal-sized balls.

2. Roll out each ball into a thin circle using a rolling pin.

3. Place a spoonful of the prepared filling in the center of each circle.

4. Bring the edges together to form a pleat, sealing the filling inside.

5. Repeat the process with the remaining dough and filling.

Steaming the Momos:

1. Fill a steamer with water and bring it to a boil.

2. Place the momos in the steamer basket, ensuring they don’t touch each other.

3. Steam for 10-12 minutes or until the momos are cooked through.

Preparing the Spicy Kashmiri Chutney:

1. Dry roast coriander seeds, cumin seeds, and black peppercorns until fragrant.

2. Grind them into a fine powder along with Kashmiri red chili powder, dry mango powder, and salt.

3. In a pan, heat oil and add chopped garlic and ginger. Saute until fragrant.

4. Add the ground spice mixture and cook for a few seconds.

5. Gradually add water to adjust the consistency of the chutney.

6. Let it simmer for a few minutes until the chutney thickens.

Serve the hot momos with the spicy Kashmiri chutney.

Tips:

For a healthier option, you can use whole wheat flour instead of maida.

Adjust the amount of red chili powder according to your taste preference.

You can add other vegetables like spinach or bell pepper to the momo filling.

For extra flavor, you can add a pinch of asafoetida (hing) to the momo filling.

Enjoy your homemade paneer momos with the fiery Kashmiri chutney!