About the Recipe
This recipe walks you through the steps of making Paneer Mushroom Momos at home. Here, I tried adding potato starch in the dough which was a hit. It made the outer shell of the momo softer and less chewy. These turned out absolutely amazing and are definitely a must try!
Ingredients
Maida/Flour: 1 cup
Oil: 1 tsp
Potato Starch: 2 tbsp
Warm Water: As required for kneading
Mushroom
Paneer
Oil: 2 tsp
Onion
Ginger
Garlic
Green Chilli
Capsicum
Coriander Stem
Carrot
Light Soy Sauce: 1 tsp
Dark Soy Sauce: 1 tsp
Vinegar: 1 tsp
Green Chilli Sauce: 1 tsp
Tomato Ketchup: 1 tbsp
MSG or Aromat Powder: 1/2 tsp (optional)
Corn Slurry: 1 tbsp corn flour + 1 tbsp water
Preparation
Step 1
For the dough, knead together maida/flour, oil, potato starch and warm water. Let it rest for 30 minutes.
Step 2
To a wok or pan, add oil and finely chopped mushrooms. Cook well.
Step 3
To a wok or pan, add oil, chopped onions and cook till translucent. Add chopped ginger, garlic and green chilli. Saute.
Step 4
Add chopped coriander stem, capsicum and carrot. Let it cook. Then, add the sauces which are light and dark soy sauce, vinegar, green chilli sauce, tomato ketchup and MSG or aromat powder (optional). You may add any other sauce as per your choice. Mix well and let cook for a few minutes.
Step 5
Add the cubed paneer, cooked mushrooms, little bit of corn slurry, chilli powder (optional) and some butter (optional), combine everything well, cook for a few minutes and your filling is ready.
Step 6
Take the dough, cut into parts, roll them out flat using some flour. Put the filling the centre and pleat them.
Step 7
Now steam cook them using a steamer for 10-15 minutes. Serve with momo chutney (recipe available on website) and enjoy!