Ingredient:
¼ Kg Paneer
a pinch Turmeric (haldi) powder
Salt to taste
¼ tsp Ginger Juice
¼ tsp Ajwain
¼ tsp Black pepper powder
1 tsp Chat Masala
¼ chopped Capsicum
1 chopped Onion
1 chopped Tomato
Method:
Mash paneer
Pour little oil on the non sticky pan, when it is hot, put onion, and cook for 2 min. when the onion is light pink in colour add tomoto and capsicum and cook for 2 min on medium flame.Add paneer and cook for another 2-3 min. Sprinkle chat masala and ajwain on it.
For covering:
Maida or whole grain atta; kneaded with cold water
Now take a big portion of kneaded atta; roll to make thin and big size roti.
Now cut out circles with the rim of a glass and keep them aside. Make all the circular “small roties” of equal size.
Fill 1 tbsp of the filling in small roties, join the corners and give them shape, steam them for 5-6 min on high flame. Momos are ready.
¼ Kg Paneer
a pinch Turmeric (haldi) powder
Salt to taste
¼ tsp Ginger Juice
¼ tsp Ajwain
¼ tsp Black pepper powder
1 tsp Chat Masala
¼ chopped Capsicum
1 chopped Onion
1 chopped Tomato
Method:
Mash paneer
Pour little oil on the non sticky pan, when it is hot, put onion, and cook for 2 min. when the onion is light pink in colour add tomoto and capsicum and cook for 2 min on medium flame.Add paneer and cook for another 2-3 min. Sprinkle chat masala and ajwain on it.
For covering:
Maida or whole grain atta; kneaded with cold water
Now take a big portion of kneaded atta; roll to make thin and big size roti.
Now cut out circles with the rim of a glass and keep them aside. Make all the circular “small roties” of equal size.
Fill 1 tbsp of the filling in small roties, join the corners and give them shape, steam them for 5-6 min on high flame. Momos are ready.
