Paneer Momos

There’s something undeniably comforting about biting into a warm, delicate momo. The thin wrapper, the piping hot steam, the burst of flavor — it’s like a hug in food form. And when it’s stuffed with soft, crumbled paneer and stir-fried veggies? That’s when a simple street-side snack turns into a deliciously wholesome dish you’ll keep coming back to.

Paneer momos have earned their rightful place in the world of comfort food — a perfect balance between healthy and indulgent. Whether you’re a momo-lover who usually picks the veggie ones or someone looking to sneak more protein into your evening snacks, this version hits the spot.

A Brief Bite of Momo History

Momos originated in Tibet and Nepal, but like most good things, they travelled. India welcomed them with open arms, and over the years, these steamed dumplings evolved — from traditional meat and vegetable fillings to fusion experiments like tandoori, schezwan, and of course, paneer momos.

In the northern parts of India and the Northeast, momos are more than a snack — they’re a way of life. Be it snowy streets of Gangtok or Delhi’s bustling lanes, you’ll always find a momo stall working its magic.

Why Paneer Momos Are a Must-Try

This dish checks all the boxes

• High in Protein – Thanks to paneer, they’re a great post-school snack for kids or light dinner for adults.
• Full of Veggies – Carrot, capsicum, cabbage, spring onions… you’re getting your crunch and nutrition too.
• Light and Steamed – No deep frying. Just steamed to fluffy perfection.
• Customizable – Add cheese, spice it up with schezwan sauce, or toss them in a pan for a tandoori twist!

What Goes In – Ingredients Breakdown

Let’s take a closer look at what makes each part of this dish special:

• Maida (All-purpose flour): Used for the outer covering. It gives the momos that soft-yet-holding structure after steaming. You could swap this with whole wheat flour, but the texture might be slightly chewier.
• Paneer: The hero of the filling. It soaks up flavors beautifully and brings in richness and protein. Crumbled fresh paneer works best.
• Garlic, Ginger & Green Chilli: The classic flavour builders. Ginger and garlic give depth, while green chilli brings the heat.
• Veggies (Carrot, Capsicum, Cabbage): Adds natural sweetness, crunch, and color. Grated or finely chopped — they cook quickly and blend into the stuffing well.
• Spring Onions: A must for that Indo-Chinese flavor punch. Whites go into the stir-fry; greens for freshness at the end.
• Pepper & Salt: Simple, effective seasoning that lets the veggies and paneer shine.
• Oil: Just a touch, to stir-fry everything to the right texture and prevent dryness.

Making Paneer Momos

Start by preparing the dough. Mix maida with a pinch of salt and a spoon of oil, then slowly add water and knead till you have a smooth, soft dough. Let it rest while you prep the filling — this gives the dough elasticity.

For the stuffing, heat a bit of oil in a pan and sauté chopped garlic, ginger, and green chillies. This forms the fragrant base. Add in your finely chopped veggies and sauté for just a minute or two — we want them to stay crunchy. Now goes in the crumbled paneer, salt, and pepper. Give everything a nice toss. Finally, throw in those spring onion greens for a burst of freshness. Let this cool before you start stuffing.

Roll out the dough into thin discs, place a spoon of the filling in the center, and pleat the edges together. Don’t worry if the first few look wonky — it gets better with practice! Steam these momos for 10–15 minutes, and they’ll puff up beautifully.

💡 Pro Tip: Use a damp cloth over your steamer lid to prevent water droplets from falling on the momos.

What Goes Along?

Pair these momos with a classic red chilli chutney or even a schezwan dip for extra heat. Kids might prefer them with a simple tomato ketchup. They also go great with a light soup — like thukpa or even hot & sour veggie broth for a cozy meal.

How to Serve Paneer Momos

Serve them piping hot, straight out of the steamer. Arrange them on a bamboo tray or banana leaf for that authentic momo-cart feel. A sprinkle of spring onion greens or sesame seeds on top adds a bit of flair.

These are perfect for:

• Evening snacks with chai
• Starters for a dinner party
• Lunchbox fillers (just pack the chutney separately)

Packing Tips

Want to make ahead? Steam the momos and let them cool fully. Store in an airtight container in the fridge for up to 2 days. Reheat in a steamer or microwave with a splash of water.

You can also freeze uncooked momos! Place them in a tray without touching, freeze, and then transfer to a zip-lock bag.

For Parties & Bulk Prep

Hosting guests or planning ahead? Double the recipe and keep the stuffing ready a day before. You can even form the momos and store them in the fridge, covered, till it’s time to steam.

Momos are also great for interactive party food — set up a momo station and let guests shape their own! A fun activity, especially with kids.