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Chana Paneer Momos

Indian dumplings with a sweet and spicy paneer and chickpea filling. Enjoy with your favourite dipping sauce or serve with Jhol Momo Sauce. The combination of the hearty chana, creamy paneer, and aromatic spices encased in a delicate wrapper makes these Momos a delicious and satisfying snack or appetiser. The fusion of Indian and Tibetan culinary elements creates a unique a flavourful experience for those who savour this delightful dish.

8 Dumplings | Ready in 6 minutes. 

Featured recipe:

Jhol Momo Sauce

Wrapper: Wheat Flour, Water, Wheat Gluten.

Filling: Paneer (14.8%) (Pasteurised Cow’s Milk, Salt, Microbial Rennet, Citric Acid), Chick Peas (8.9%), Cauliflower, Spring Onion, Green Bell Pepper, Tomato Sauce, Chillies, Rice Vinegar, Soy Sauce (Water, Soybean, Salt and Rice), Vegetable Oil, Salt, Ground Black Pepper, Garam Masala (Coriander, Cloves, Bay Leaves, Black Pepper, Cumin, Chilli, Stone flower, Cassia, Fennel, Black Cardamom, Clove Leaves, Triphala, Star Anise), Water, Chilli Peppers (Arbol & Piquin), Salt, Vinegar Blend (Spirit Vinegar, Cider Vinegar), Spices, Stabiliser (Xanthan Gum), Corn Starch and Sugar. 

For allergens, see ingredients in bold. May contain traces of crustaceans, molluscs, fish, milk and eggs. Suitable for vegetarians. 

per dumpling: Energy 232 kJ / 55 kcal, Fat 1.1g, of which saturates 0.6g, Carbohydrates 9.1g, of which saturates 1.3g, Protein 2.0g, Fibre 0.6g, Salt 0.1g.

per 100g: Energy 649 kJ / 154 kcal, Fat 2.8g, of which saturates 1.4g, Carbohydrates 26g, of which saturates 3.3g, Protein 5.3g, Fibre 1.5g, Salt 0.3g.

Simply steam

  1. Line a steamer (or a colander/sieve) with baking paper and place over a pan of boiling water on medium heat.
  2. Add the dumplings and cover with a lid. Steam for 6 minutes. Enjoy!

Pan-fry and steam

  1. Heat 1 tbsp (15 ml) of oil in a non-stick frying pan. (Layer the pan with baking paper first for the best finish).
  2. Add the dumplings to the pan and fry for 2-3 minutes over medium heat until the bottoms turn light brown.
  3. Pour a little water into the pan (approx. 2 tbsp or 30 ml).
  4. Cover with a lid and continue to cook for 4 minutes.
  5. Remove the lid and allow the remaining water to evaporate.
  6. Turn the heat down and continue to fry until the bottoms are golden and crunchy. Enjoy!


Air-frying our dumplings is super easy! Brush a little oil on top of them for a crispy finish.

Suitable to cook directly from frozen, just add an extra minute according to the cooking instructions to make sure it’s piping hot before serving.

For guidance only, cooking appliances may vary. Please ensure dumplings are cooked until piping hot. Do not re-heat once cooked. 

Our Indian dumplings plated neatly in a jhol momo sauce with a bowl of coriander next to the dish to garnish. The pink packaging is also resting next to the dish.

What are Momos?

A traditional Momo is a simple white flour wrapper filled with yak, lamb, or mutton, though nowadays you can find Momos with other meat-based and vegetarian fillings, and even cheese.

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