Recipe for Paneer Tikka Momos
Prep time: 20 mins Cooking time: 20 mins Serves: 4-6
For red momo chutney
- Tomatoes 4 medium size
- Kashmiri red chillies 8-10 nos.
- Garlic 4-5 cloves
- Sugar 1 tsp
- Salt & pepper taste
- Set water for boiling in a stock pot, add the tomatoes and Kashmiri red chillies and boil them for at least 6-8 minutes.
- Strain them out from boiling water and allow it to cool down to room temperature, further transfer it to a grinding jar and add garlic cloves, sugar and salt & pepper to taste, grind it into a fine paste, check for the seasoning.
- Your special red momo chutney is ready to be accompanied with your favourite momos, use them accordingly, store them in the fridge in an airtight container and it’ll stay good for couple of days.
- For smoked paneer tikka filling
- Paneer 400 gm (crumbled)
- Capsicum 1/3rd cup (chopped)
- Onions 1/3rd cup (chopped)
- Fresh mint leaves 1 tbsp (chopped)
- Fresh coriander leaves 1 tbsp (chopped)
- Green chillies 2-3 nos. (chopped)
- Ginger 1 inch (chopped)
- Garlic 1 tbsp (chopped)
- Red chilli powder 1 tbsp
- Coriander powder 1 tbsp
- Cumin powder 1 tsp
- Black salt ½ tsp
- Amchur powder 1 tsp
- Garam masala 1 tsp
- Kasuri methi 1 tsp
- Salt & black pepper powder to taste
- Live charcoal + ghee
- Grate the paneer or we can crumble with hands as well, transfer it to a mixing bowl.
- Further add, the crumbled paneer, chopped capsicum, chopped onions, chopped green chillies, chopped garlic, chopped ginger, freshly chopped coriander and mint leaves, powdered spices and salt to taste, mix and combine well.
- Place a small bowl in the centre of the mixing bowl, place the live charcoal and pour few drops of ghee. Cover and smoke it for 2-3 minutes. Keep aside to be used later in the momos.
For making the momos
- Refined flour (Maida) 2 cups
- Salt to taste
- Water as required
Dry flour to coat Method:
- In a mixing bowl add refined flour, salt to taste and water as required to knead a semi stiff dough and until smooth in texture.
- Cover it with a damp cloth and rest it for 15-30 minutes.
- Knead once again and divide into equal dough balls, by squeezing it with your thumb and index finger.
- Flatten the dough balls and coat it with dry flour, further roll into a thin chapati. Cut into 3-inch circles using a cookie cutter or a lid. You can also choose to roll the momo wrapper individually by making small dough balls.
- Place a spoonful of tandoori filling mixture in the centre.
- Shape the momos by pinching it from one side, make pleats & pinch at each pleat and continue shaping in semicircular motion. Pinch allover again to seal the momo perfectly and to even out the shape.
- By the time you shape all the momos set the steamer for steaming the momos.
- Brush the steaming plate with oil to avoid the momos from sticking, if using bamboo steamer place a leaf beneath and steam for the same time.
- Tip for aluminum steamer user, drop a slice of lemon in the water to avoid the darkening of utensil while steaming.
- Steam the momos for 6-8 minutes, your momos chutney is ready to be served, serve it steaming hot with freshly prepared momo chutney, or mayonnaise or any dip of your choice.