Go Back
Crispy Fried Paneer Momos with Chili oil

Crispy Fried Paneer Momos with Chili Oil

Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Snack
Cuisine Indian, Nepali, Tibetan
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Dough

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.