|1 DONE||FOR THE MOMOS DOUGHPlace the flour in a bowl, sprinkle salt, oil and warm water. Make a soft dough and start kneading the dough got attest 5mins. This will make a soft but stronger dough which will not tear easily. Place the dough under a damp cloth and give it rest for 20mins.|
|2 DONE||FOR CHILLI PANEER STUFFINGHeat a pan and drizzle oil. Stir garlic, ginger and onions for 2mins. The idea is to lightly toss them and not brown them. Add all peppers and stir for another minute. Pour over soya sauce (light), chilli powder, tomato ketchup, green chilli sauce (optional), vinegar and salt. Toss them together and cook for 30 secs.|
Add grated or chopped paneer and toss them for a minute. Make sure you cook on high heat to remove any visible moisture.
|3 DONE||Dissolve cornstarch in 2 tbsp of water and spread it over the mixture. Immediately mix them so that the mixture comes together. Add cornstarch will keep the binding of the mixture together and will retain the juiciness of the stuffing. Also it will not tear up the momo dough while steaming it.|
|4 DONE||Turn off the heat, add spring onions, toss them in and remove the mixture on to a plate and cool it completely before using it.|
|5 DONE||FOR ASSEMBLINGRoll out the dough into a long even cylinder and cut them equally into 12 nos. Place them all under a damp cloth. Pick one and dunk it in dry flour and press it flat. Roll it round with thin edges and a thicker centre. Roll it out to about 8cm in dia.|
|6 DONE||Place the rolled dough on to your fingers and put a generous spoonful of the filling in the centre. Pinch the dough from one end to seal and make a fold. Then go anti clock wise to pinch more dough and fold it over the previous fold. Repeat til the entire filling is encased. Repeat with the remaining dough.|
|7 DONE||To cook oil the base of the steamer. Put the momos over the steamer and steam with the cover on for 12-15min. Remove and serve them steaming hot.|