In a mixing bowl take 1 cup of wheat flour (atta) or refined wheat flour (maida), ½ tsp of salt, and 1 tsp of cooking oil. Mix them nicely first.

Then add water gradually as required and make a stiff dough. Cover it and keep the bowl aside for the dough to set for 10 minutes. (Pro tip: Follow the same process if you are using refined wheat flour to make the momo dough).

In the meantime, to make the stuffing, heat 2 tbsp of cooking oil in a pan and then add 2 pieces of green chilies (finely chopped) and 1 piece of onion (medium size, finely chopped) to it when the oil is hot. Fry them nicely for 2 minutes on a medium flame.

When the onions turn slightly golden brown in color, add 200 of grams paneer (grated or crumbled) to it, followed by ¼ tsp of red chili powder, ½ tsp of garam masala powder, ½ tsp of chaat masala powder, and salt to taste. Mix them all nicely and cook for another 2 minutes on a low to medium flame. Check the doneness and turn off the gas stove. Let the stuffing sit for some time so that the flavor blends well and the stuffing cools down. (Pro tip: There is no need to add any other masala to paneer momo stuffing. It will not render the authentic flavor and taste).

When the stuffing has cooled down, add ¼ cup of grated cheese to it. Mix them nicely. Transfer it into a serving bowl and keep aside. (Pro tip: Do not add cheese if the stuffing is hot or else it will melt quickly and make the stuffing mushy).

Now, take the dough, knead it once again and make one big ball with a portion of it. Roll it to make a big and thin roti.

Cut it into several puri-like sizes using a small stainless-steel bowl or a roti cutter.

Remove the extra part of the roti. Repeat the steps to make all the momo sheets. Keep them on a plate aside.

Now, take one momo sheet. Put some paneer stuffing in the center. Apply water on the sides.

Fold and press half of the four corners separately and finally press it at the center. This is the easiest method of folding momos.

Repeat the process to shape all or a few of your momos like it is shown in the image below. (Pro tip: You can shape the momos in any way you want or are comfortable with).

Now, take an idli maker and a sieve or a steamer. Grease the idli maker with cooking oil. Also, place a few large cabbage leaves on the sieve and grease them with cooking oil as well. (Pro tip: I have used bothe a sieve and an idli maker to cook more momos at a time. You can also steam the momos in a traditional momo steamer or by keeping them on a greased plate with holes on a pan with boiling water).

Place a few momos on the sieve and the idli maker. (Pro tip: Always place momos at a distance so that they do not stick to one another during the steaming process).

Take a deep-bottom kadai, place a steel stand, and boil some water. Place the sieve with momos ensuring that the momos do not touch the water. Place the idli tray in the idli maker. Cover and steam the momos for 15 minutes on a medium flame.

After 15 minutes, remove them when they look transparent.

Your tasty and delicious homemade paneer momos are ready to enjoy. Serve them hot with spicy momo chutney.