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.