If there’s one thing that hits the sweet spot between comforting, indulgent, and spicy, it’s a batch of crispy fried paneer momos served with a side of hot chili oil. Imagine a golden, crunchy exterior giving way to a soft, spicy, and flavorful paneer stuffing—this dish is an absolute winner for snack-time or even as a light dinner. Whether you're already a momo enthusiast or just exploring Indian cooking recipes, this version of paneer momos promises to deliver maximum flavor with minimal fuss. And the best part? These are vegetarian, packed with the goodness of homemade paneer, and pair perfectly with that fiery chili oil drizzle. If you’re hunting for a new favorite among paneer recipes snacks, look no further.
Crispy Fried Paneer Momos with Chili Oil
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Snack
Cuisine Indian, Nepali, Tibetan
Mixing bowls for preparing dough and stuffing.
Rolling Pin to roll out momo wrappers. A tortilla press or even a bottle can be used as a substitute.
Frying pan or deep fryer for crisping the momos.
Slotted spoon to safely remove momos from hot oil.
Small saucepan for preparing chili oil.
Knife and chopping board for prepping vegetables and paneer.
For the Paneer Stuffing
- 250 grams paneer preferably homemade paneer, crumbled
- 1 small onion finely chopped
- 1/2 cup cabbage shredded
- 1/4 cup carrot grated
- 2-3 green chilies finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon chili sauce adjust to taste
- Salt to taste
- Black pepper to taste
- 1 tablespoon sesame oil or vegetable oil
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Water as needed to knead a soft dough
- 1 tablespoon oil
For Frying
- Vegetable oil for deep frying
For the Chili Oil
- 1/2 cup vegetable oil
- 2 tablespoons crushed red chili flakes
- 1 tablespoon Sichuan peppercorns optional
- 1 tablespoon garlic finely minced
- Salt to taste
Prepare the Dough
In a large bowl, combine all-purpose flour and salt. Gradually add water while mixing with your hands until a soft, non-sticky dough forms. Drizzle a tablespoon of oil over the dough, knead for a few more minutes, then cover with a damp cloth and set aside for 30 minutes.
Make the Paneer Filling
Heat a tablespoon of sesame oil in a skillet. Sauté the ginger and garlic until fragrant, then toss in chopped onions, shredded cabbage, and carrots. Stir-fry for about 3 minutes or until slightly softened. Add crumbled paneer, green chilies, soy sauce, vinegar, and chili sauce. Mix well and cook for 2-3 minutes more. Season with salt and black pepper. Remove from heat and allow to cool.
This mixture is essentially a bridge between the famous paneer pakoda recipe and a classic veg momos recipe, creating a fusion snack that’s uniquely Indian.
Shape the Momos
Divide the dough into small lemon-sized balls. Roll each ball into a thin circle about 3 inches wide. Place a spoonful of the paneer filling in the center. Wet the edges with a little water, then fold and pleat the edges to seal in a crescent or round shape.
If you’re unsure about folding techniques, start simple with a half-moon shape and work your way to more intricate pleats as you get comfortable.
Fry the Momos
Heat enough oil in a deep frying pan. Once it reaches medium-high heat (test by dropping in a small piece of dough—it should sizzle and rise), gently add the momos. Fry until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels.
This step gives them that addictive crunch, very reminiscent of paneer starter recipes you'd find at Indian street food stalls.
Prepare the Chili Oil
In a small saucepan, heat the oil until just shimmering—not smoking. Turn off the heat. Add garlic, chili flakes, Sichuan peppercorns, and salt. Let it infuse and cool completely before serving. This spicy oil brings the dish to life and adds a fiery depth that balances the richness of the paneer.
Pairings
These crispy paneer momos pair wonderfully with a side of garlic chutney or even a coriander-mint dip if you want to cool things down. For a fuller meal, serve with a small bowl of hot and sour soup or a chilled glass of buttermilk to balance the heat. If you're looking for inspiration from other paneer recipes Indian snacks, consider serving these alongside a small plate of paneer manchurian for a double hit of flavor.
You can also serve them as part of a brunch spread with other breakfast recipes Indian families love, like poha, aloo paratha, or masala chai.
FAQs
1. Can I use store-bought paneer for this recipe?
Absolutely! While homemade paneer gives a softer and fresher texture, store-bought paneer works well too. Just be sure to crumble it finely and let it sit out to reach room temperature before mixing.
2. Is it possible to steam these momos instead of frying them?
Yes, if you’re going for a healthier route or following a traditional veg momos recipe, you can steam them in a momo steamer or even a simple idli stand. However, the crispy fried version brings a unique street-style flavor.
3. Can I make these momos ahead of time?
You can prepare the momos and refrigerate them for up to 24 hours before frying. If freezing, place shaped momos on a tray, freeze until firm, then store in a ziplock bag. Fry directly from frozen—just add a few extra minutes.
4. What other vegetables can I use in the filling?
You can get creative with your filling—bell peppers, spring onions, mushrooms, or even grated paneer combined with mashed potatoes are great options. It’s a fun way to explore new paneer starter recipes at home.
5. What type of paneer works best—soft or firm?
Medium-firm paneer works best for this recipe. If it’s too soft, it can release moisture and make the stuffing soggy. If it’s too hard, it won’t bind well. That’s why fresh, homemade paneer is often the best choice.
