Dough preparation:
1.First prepare the outer dough with atta, salt, and 1/4 cup water plus 1 or 2 tbsp as needed.
2.The dough should be nonsticky. Keep it covered airtight in a polythene cover for a minimum of 10 mins.

Paneer stuffing preparation:
Meanwhile, you can prepare the filling. Crumble paneer by using the pulse option in your mixer. Just grind once to crumble it finely.
Heat a heavy-bottomed pan with oil. Add ginger and garlic paste. I used my garlic press. Fry in low flame for a minute.
Add finely chopped onion and fry it until transparent.
Follow by red chili powder, garam masala powder, turmeric and salt. Give it a stir.
Add the paneer crumble and fry until oil separates.

Take care not to let the paneer get burnt. Keep stirring.
Add finely chopped coriander leaves and mix well. Switch off the flame. Let it cool down.

Outer layer preparation:
Now take out the dough from the cover and knead well for a couple of mins or until smooth. Divide the dough into 3. Roll each ball into a big circle and use a small lid to cut out small discs from it.

Shaping momos:
To make momos, take one circle we cut out, roll it again into thin disc.
Smear the edges with a drop of water. Fill it in the middle with 1 & 1/2 tsp of the prepared filling and fold to seal the momos.

Pinch and make the sealed portion thin.
Heat a steamer (I used idli pot) and arrange over a greased bamboo mesh (or any other steamer tray) and steam for 5-6 minutes or until the over cover is shiny.