Delicious Paneer Momos with Spicy Dipping Sauce

1In a mixing bowl, combine the all-purpose flour (2 cups) and salt (½ teaspoon). Gradually add water (½ cup) and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

2In another bowl, mix the crumbled paneer (200 grams), chopped cabbage, carrots, bell peppers, ginger-garlic paste (1 tablespoon), soy sauce (1 teaspoon), green chili sauce (1 teaspoon), garam masala (½ teaspoon), black pepper (¼ teaspoon), coriander, and lemon juice (1 tablespoon). Mix well to combine all the ingredients.

3After the dough has rested, divide it into small balls. Roll each ball into a thin circle on a floured surface, about 3-4 inches in diameter.

4Place a spoonful of the paneer (200 grams) filling in the center of each circle. Fold the edges over the filling and pinch to seal, creating a pleated shape. Ensure there are no gaps to prevent the filling from leaking out during steaming.

5Heat a steamer or a large pot with water (½ cup). Once the water (½ cup) is boiling, place the momos in the steamer basket, making sure they are not touching each other. Cover and steam for about 15-20 minutes until they are cooked through and slightly translucent.

6In a pan, heat 1 tablespoon of oil (1 tablespoon) over medium heat. Once hot, add the steamed momos and fry them until they are golden brown and crispy on the outside, about 2-3 minutes on each side.

7Serve the momos hot with a spicy dipping sauce made from soy sauce (1 teaspoon), chili sauce, and a squeeze of lemon.