Prepare the momo dough by mixing maida, salt, and water until a medium-stiff dough forms. Knead until smooth and firm.

Cover the dough and let it rest for 2 hours.

Prepare the paneer tikka filling by combining paneer cubes, fresh cream, tandoori masala, garam masala, cumin powder, red chili powder, chaat masala, salt, and lemon juice in a bowl.

Mix the paneer tikka filling well and set aside for 15 minutes.

Heat a pan on medium-high flame and cook the paneer tikka pieces for 3-4 minutes, turning occasionally.

Transfer the cooked paneer tikka to a bowl and set aside.

Divide the momo dough into equal, lemon-sized portions.

Roll out each portion of the dough thinly.

Place 1 tablespoon of the paneer tikka filling in the center of each flattened dough.

Fold the edges to form semi-circles and pleat to create characteristic momo pleats.

Keep the completed momos under a moist cloth to prevent drying.

Grease a steamer plate with oil or butter paper.

Steam the momos for 10-15 minutes until cooked through.