Gluten-Free Paneer and Vegetable MOMOs with Authentic Chutney

1.In a large bowl, mix rice flour, tapioca flour, potato starch, xanthan gum, and salt.

2.Gradually add warm water and oil to the flour mixture, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.

3.In a pan, heat oil and sauté onions, garlic, ginger, and green chilies until fragrant.

4.Add chopped cabbage, grated carrots, and bell peppers. Cook until vegetables are tender.

5.Stir in crumbled paneer, soy sauce, vinegar, black pepper, and salt. Cook for another 2-3 minutes. Remove from heat and let it cool. Mix in chopped cilantro.

6.Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.

7.Place a spoonful of the filling in the center of each circle. Fold and pleat the edges to seal the momo. Repeat with remaining dough and filling.

8.Steam the momos in a steamer for 10-12 minutes until they are cooked through.

9.For the chutney, blend tomatoes, coriander leaves, green chilies, ginger, garlic, lemon juice, and salt into a smooth paste.

10.In a pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Once they splutter, add turmeric powder, red chili powder, and garam masala.

11.Pour the blended tomato mixture into the pan and cook for 5-7 minutes. Add water and simmer for another 5 minutes until the chutney thickens.

12.Serve the steamed momos hot with the authentic chutney.