Firstly, in a large mixing bowl take 1½ cup maida, ¼ tsp salt and 1 tsp oil. mix well.add ½ cup water and knead dough for 5 minutes.

Knead to a smooth and soft dough, and rest for 30 minutes.now in a large kadai heat 2 tsp oil and saute 1 clove garlic.also, saute ½ onion till they turn translucent.

Further, add 1 grated carrot and 2 cup grated cabbage.saute well till it shrinks slightly.now add ½ tsp pepper, ½ tsp salt and 1 tbsp coriander.

Mix well and allow to cool completely. momos stuffing is ready.after 30 minutes, take the prepared momos dough and knead well again for a minute.

Further, pinch a small ball and flatten.now dust with some maida and start to roll using a rolling pin.

Roll to almost medium thin circle. around 4 – 5 inch in diameter. make sure you roll from sides and keep the centre slightly thick.
using a small cup, cut into a circle and brush water to sides.

Now place a heaped tbsp of prepared stuffing in the centre.start pleating the edges slowly and gather everything.press in middle and seal the momos forming a bundle.

Heat a steamer and arrange the momos in the tray without touching each other.furthermore, steam momos for 10-12 minutes or till shiny sheen appears over it.cool the momos completely, as they will be very delicate to touch.

In a large cup take ½ cup curd.also add 1 tsp ginger garlic paste, ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp kasuri methi, 1 tsp lemon juice, 1 tsp oil and ¼ tsp salt.

Mix well making sure all the spices are combined well.coat the momos with prepared marination and rest for 1 hour.Heat kadhai with 2 tbsp oil and place the marinated momos.

Cook for 2 minutes on medium flame. flip over and cook all sides well.now place a small cup in the centre and keep 2 pieces of red-hot charcoal.

Pour ½ tsp ghee and cover with a lid.allow to rest for 2-3 minutes, or till aroma is infused into momos.finally, serve tandoori momos sprinkled with chaat masala and coriander leaves.