Peri Peri Momos

Nutrition values are AI-estimated based on ingredients.

• 1.5 to 2 cups all-purpose flour
• 1/2 teaspoon salt (for dough)
• 1-2 tablespoons oil (for dough)
• 1/2 to 3/4 cup water
• 1 tablespoon oil (for filling)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon chopped green chilies
• 2-3 cups finely chopped mixed vegetables (carrots, red onions, capsicum)
• 1-2 teaspoons peri peri masala (for filling)
• 1/2 teaspoon black pepper powder
• 1 teaspoon salt (for filling)
• 1/4 cup crumbled paneer
• 1/2 cup grated cheese (mozzarella)
• Melted butter
• Additional peri peri masala (for sprinkling)
• Fresh chopped cilantro
• Orange dipping sauce

1. 1Combine all-purpose flour, salt, and 1-2 tablespoons oil on a surface, then gradually add 1/2 to 3/4 cup water to form a medium-firm dough.
2. 2Knead the dough until smooth, then place it in a bowl and let it rest for 15-20 minutes.
3. 3Heat 1 tablespoon oil in a pan, add minced garlic, ginger, and chopped green chilies, and sauté until fragrant.
4. 4Add finely chopped mixed vegetables (carrots, onions, capsicum) to the pan and cook until slightly tender.
5. 5Mix in 1-2 teaspoons Peri Peri masala, black pepper powder, and 1 teaspoon salt.
6. 6Stir in crumbled paneer and grated cheese until the cheese melts and the filling is well combined, then set aside to cool.
7. 7Take small portions of rested dough, roll them into thin circular discs, and place a spoonful of cooled filling in the center of each.
8. 8Pleat and seal the edges of each dough disc to form the momo shape.
9. 9Arrange the raw momos on a greased steamer plate, brush with melted butter, and steam for 8-10 minutes until translucent and cooked.
10. 10Remove the lid, sprinkle additional Peri Peri masala and fresh chopped cilantro over the steamed momos.
11. 11Transfer the hot momos to a platter and serve with orange dipping sauce.

These instructions are our analysis of the original video. Watch on YouTube →