Paneer Momos

First prepare the outer dough with atta, salt and 1/4 cup water plus 1 or 2 tbsp as per needed.The dough should be non sticky. Keep it covered airtight in a polythene cover for minimum 10 mins.

Mean while you can prepare the filling. Crumble paneer by using the pulse option in your mixer.Just grind once to crumble it finely.

Heat a heavy bottomed pan with oil. Add ginger and garlic paste. I used my garlic press. Fry in low flame for a minute.

Add finely chopped onion and fry it until transparent.

Follow by red chilli powder, garam masala powder, turmeric and salt. Give it a stir.

Add the paneer crumble and fry until oil separates.

Take care not to let the paneer get burnt. Keep stirring.

Add finely chopped coriander leaves and mix well. Switch off the flame. Let it cool down.

Now take out the dough from cover and knead well for couple of mins or until smooth.

Divide the dough into 3. Roll each ball into a big circle and use a small lid to cut out small discs from it.

To make momos, take one circle we cut out, roll it again into thin disc.

Smear the edges with a drop of water. Fill it in the middle with 1 & 1/2 tsp of the prepared filling and fold to seal the momos.Pinch and make the sealed portion thin.

Heat a steamer and steam for 5-6 minutes or until the over cover is shiny.