Tandoori Momos - smoky, Spicy, Street-Style Indo Chinese Delight

Name: Tandoori Momos - smoky, Spicy, Street-Style Indo Chinese Delight
Total time: 2400 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 1/4 cup wheat flour; 1 tsp lemon juice; 1 tsp oil; Salt to taste; Oil for frying; 1/2 cup chopped cabbage; 1 carrot; 1 spring onion (optional); 1" piece ginger; 100 gram paneer; 2 tbsp mayonnaise; 2 tbsp schezwan chutney; 1 tsp black pepper powder; 1 tbsp finely chopped coriander; Salt to taste; 1 tbsp mustard oil; 1 tbsp red chilli powder; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 1/2 tsp turmeric powder; 1 tsp kasuri methi; 1/2 tsp black salt; 1/2 cup hung curd; 1 tbsp roasted gram flour; 2 tbsp ginger garlic paste; 1 tbsp finely chopped coriander; Salt to taste; Live charcoal with ghee

Deepa Rupani @dollopsbydipa

અમદાવાદ

Tandoori Momos are a fiery twist to the classic steamed dumplings, infused with bold Indian flavors. These momos are first marinated in a spiced yogurt-based tandoori masala and then roasted or air-fried until they turn beautifully golden and slightly charred, giving that irresistible smoky aroma.

A popular Indo-Chinese street food, Tandoori Momos are crisp on the outside yet soft and juicy inside, making them a favorite snack among all age groups. Served hot with spicy mint chutney or tangy mayo dip, they’re perfect for parties, evening cravings, or as a fusion starter that never fails to impress.

#CA2025
#week30
#snackattack

Deepa Rupani @dollopsbydipa

અમદાવાદ

#CA2025
#week30
#snackattack

Saved

Ingredients

40 minutes

4 persons

For outer layer:
1 cupall-purpose flour
1/4 cupwheat flour
1 tsplemon juice
1 tspoil
Salt to taste
Oil for frying
For stuffing:
1/2 cupchopped cabbage
1carrot
1spring onion (optional)
1" piece ginger
100 grampaneer
2 tbspmayonnaise
2 tbspschezwan chutney
1 tspblack pepper powder
1 tbspfinely chopped coriander
Salt to taste
For marination:
1 tbspmustard oil
1 tbspred chilli powder
1 tspcoriander powder
1 tspcumin powder
1 tspgaram masala
1/2 tspturmeric powder
1 tspkasuri methi
1/2 tspblack salt
1/2 cuphung curd
1 tbsproasted gram flour
2 tbspginger garlic paste
1 tbspfinely chopped coriander
Salt to taste
Live charcoal with ghee

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Steps

40 minutes

1

First, mix both the flours, salt, oil, and lemon juice. Knead into a medium-soft dough. Add a little oil and knead again until smooth. Cover with a muslin cloth and let it rest for 10–15 minutes.
2

For the stuffing, finely chop all the vegetables using a chopper. Add salt and keep aside for a few minutes.
3

Press the chopped vegetables between your palms to remove excess water. Then add mayonnaise, schezwan chutney, black pepper powder, coriander, and grated paneer. Mix well — the stuffing is ready.
4

Knead the dough again and divide it into marble-sized balls. Take one ball, roll it into a thin puri, place a spoonful of stuffing in the center, and start pleating from one side to the other. Seal properly.
5

Heat oil in a pan and half-fry the prepared momos. Keep aside.
6

In a mixing bowl, combine all the ingredients for the marinade and mix well.
7

Add the fried momos to the marinade and toss gently so they are evenly coated.
Place a piece of live charcoal in a small bowl, pour a few drops of ghee over it, and immediately cover to smoke the momos for 3 minutes.
8

Heat a grill pan, brush it with a little oil, and grill the marinated momos from all sides until lightly charred.
9

Serve hot with onion slices, lemon wedges, mint chutney, momo chutney, or schezwan chutney.