Fried Paneer Momos
North Indian • Eggetarian
How to Make Fried Paneer Momos (Traditional & Healthy Version)
Fried Paneer Momos are a beloved North Indian snack, gaining popularity in Delhi, Punjab, and Himachal Pradesh. These crispy dumplings feature a soft atta (whole wheat flour) shell stuffed with a spiced paneer filling, then shallow-fried to golden perfection. Traditionally enjoyed during festivals like Holi and Diwali, paneer momos are a delightful fusion of Indian flavors with the beloved momo—a dish that has found its place in Indian street food culture, especially in the Himalayan foothills. The taste is irresistible: creamy paneer and crunchy veggies wrapped in a crispy layer, served hot with spicy chutney. Fried Paneer Momos are not only delicious but also offer a wholesome alternative to deep-fried snacks, making them perfect for calorie-conscious foodies. Their balanced nutrition, rich flavor, and festive appeal make them a great choice for family gatherings, evening chai, or as a special treat during Indian festivals. Enjoy this healthy Indian snack recipe, which brings together tradition, taste, and nutrition!
Ingredients(for 4 momos per serving)
- 1 cup Atta (whole wheat flour) (for momo dough)
- 150 grams Paneer (fresh, crumbled)
- 1/4 cup Carrot (finely grated)
- 1/4 cup Cabbage (finely chopped)
- 1 small Onion (finely chopped)
- 1 Green chillies (finely chopped) - optional
- 1/2 tsp Ginger (grated (adrak))
- 2 tbsp Coriander leaves (fresh, finely chopped)
- to taste Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Oil (for shallow frying)
- as needed Water (for kneading dough)
Instructions
- 1
Prepare the momos dough by mixing atta and a pinch of salt. Add water gradually and knead into a soft, smooth dough. Cover and let it rest for 10 minutes.
10 minutes
Use lukewarm water for a softer dough.
- 2
For the filling, combine crumbled paneer, carrot, cabbage, onion, green chillies, grated ginger, coriander leaves, salt, and black pepper in a bowl. Mix thoroughly.
5 minutes
Squeeze out excess moisture from veggies for a non-soggy filling.
- 3
Divide the dough into small balls. Roll each ball into thin circles using a belan (rolling pin).
5 minutes
Keep rolled circles covered with a damp cloth to prevent drying.
- 4
Place a spoonful of paneer filling in the center of each circle. Fold and pleat the edges to seal the momos.
5 minutes
Seal properly to avoid bursting during frying.
Why This Dish is Healthy
This recipe swaps maida for atta, making the momos higher in fiber and lower in empty calories. Shallow frying instead of deep frying reduces fat content, while the addition of fresh vegetables boosts micronutrients. Paneer provides high-quality protein, essential for muscle development and satiety, making these momos a smart, filling snack for weight watchers and health enthusiasts.
Fried Paneer Momos offer a good balance of protein from paneer, fiber from veggies like cabbage and carrot, and complex carbs from atta. Paneer is rich in calcium and healthy fats, supporting bone health and muscle repair. Using atta instead of maida increases dietary fiber, aiding digestion. Ginger and coriander add antioxidants and vitamins, while shallow frying reduces excess oil intake. This snack is suitable for vegetarians and can be modified for specific dietary needs.
Pro Tips
- 💡Tip 1: Knead dough well for soft momos.
- 💡Tip 2: Use fresh paneer for best flavor and texture.
- 💡Tip 3: Fry on medium heat to prevent burning and ensure even crispiness.
Storage & Serving
Fried Paneer Momos are best enjoyed fresh but can be refrigerated for up to 24 hours. Reheat on a tawa or in an oven to restore crispiness. Avoid microwaving to retain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
