Paneer Achari Momos

Ingredients:

• 2 cups plain flour
• ¾ cup water
• 250g Sirimon Paneer, cubed
• 1 pack readymade pickle mix
• 3 tablespoons corn starch
• 1 onion, finely chopped
• ½ capsicum, finely chopped
• 2 cloves garlic, crushed
• 1-inch ginger piece, minced
• ½ teaspoon green chillies, minced
• Oil, for frying
• Salt, to taste

Method:

1. In the corn starch, add salt. Toss the paneer in it and shake off the excess flour in a sieve. Deep fry the paneer until golden brown. Sprinkle 1 teaspoon of the pickle mix and let cool.
2. Heat 1 teaspoon of oil in a pan, sauté the onions, garlic, ginger and green chillies. Once cooked, add the capsicums and cook for a minute.
3. Add the paneer and mix well. Cook until mixture is semi dry.
4. For the momos, knead the flour and water to create a dough with soft consistency that bounces back when you poke it. Keep in an airtight container for 2 hours.
5. Once the dough is rested, cut into portions and roll out dough disks of 2 inches in diameter.
6. Put some paneer filling on half of the disk, fold and seal.
7. In a steamer, steam the momos until the dough doesn’t feel sticky to touch.
8. Heat some oil in a pan and caramelise the momos on both sides.
9. Serve with a chilli soy sauce.