Made this unique recipe for the first time and it was simply great. A merger of the authentic recipe of Nepali Momos with our popular Punjabi cuisine with Tandoori Gravy. Savory dumplings are always good to celebrate any occasions or snacks, but momos based on tandoori make it even tastier. These momos are usually soaked and marinated in tandoori sauce and then baked in the tandoori oven.
I was not aware of the recipe for this fusion recipe and I was satisfied with the traditional Nepalese Classic Steam Momos. My first meeting with this recipe was when we friends visited a local Chinese restaurant as a get together party. I personally liked Malai Tandoori Momo's recipe, but in this post, I shared a basic version of Tandoori Momo. So get your sleeves rolling!
Preparation time: 10 mins
Cooking time: 20 minutes
Resting time: 1hour 30 mins
Serves: 14 momos
For making dough
1½ cup Maida / plain flour / all purpose flour;
¼ tsp. salt;
1 tsp. oil;
½ cup water.
2 tsp. oil;
1 finely chopped clove garlic;
½ finely chopped onion;
1 grated carrot;
2 cup grated cabbage;
½ tsp. crushed pepper;
½ tsp. salt
1 tbsp. finely chopped coriander.
for tandoori marination:
½ cup thick curd / yogurt;
1 tsp. ginger garlic paste;
¼ tsp. turmeric;
1 tsp. kashmiri red chilli powder / lal mirch powder;
½ tsp. garam masala
1 tsp. kasuri methi;
1 tsp. lemon juice;
1 tsp. oil;
¼ tsp. salt.
2 tbsp. Oil;
2 pieces red-hot charcoal;
½ tsp. ghee;
½ tsp. chaat masala;
½ tsp. finely coriander.
How to prepare?
Let's make momos first
In a large mixing bowl take 1½ cup Maida, ¼ tsp salt and 1 tsp oil. Mix it well.
Add 1/2 cup of water in it and knead dough to soft and smooth. Let it rest for about 30 minutes.
In a large kadai add 2 tsp. oil and sauté 1 clove garlic. Also add onion and sauté till it turns translucent.
Then add grated carrot and grated cabbage. Sauté it well till it slightly shrinks.
Add pepper, salt and coriander.
Mix it well and let it cool completely.
Now take prepared dough and knead it again. Now pinch a small ball and flatten it.
Dust it with some Maida and start to roll using rolling pin.
Roll it to a thin circle of around 4-5 inches in diameter. Make sure you roll from all sides and keep center slightly thick.
Make sue of small cup to cut it in to circle and brush water from sides.
Place the prepared stuffing at the center and start pleating the edges slowly and gather everything.
Press the center and seal the momos thus forming a bundle.
Heat the steamer and arrange momos in tray. Make sure they don't touch each other.
Allow it to steam for about 10-12 minutes
Cool it completely.
Now let's make tandoori momos:
firstly, in a large cup add 1/2 cup curd. Also add 1 tsp ginger garlic paste, ¼ tsp turmeric, 1 tsp chili powder, ½ tsp garam masala, 1 tsp kasuri methi, 1 tsp lemon juice, 1 tsp oil and ¼ tsp salt. Mix all ingredients well and make sure all spices are mixed well.
Coat the momos in the marination and let it rest for 1 hour.
Now, heat kadai with 2 tbsp. oil and place the marinated momos.
Cook it for about 2 minutes on medium flame. Flip over and cook make sure it cooks on all sides.
Finally, sprinkle the tandoor momos with chaat masala and coriander leaves and serve hot with chutney or sauce.
Tried this recipe?
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