Tandoori Momos – Smoky, Spicy Street-Style Delight

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.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 persons

Ingredients:

For outer layer:
1 cup all purpose flour
1/4 cup wheat flour
1 tsp lemon juice
1 tsp oil
Salt to taste
Oil for frying
For Stuffing:
1/2 cup cabbage
1 carrot
1 spring onion (optional)
1″ piece ginger
100 grams paneer
2 tbsp mayonnaise
2 tsp schezwan chutney
2 tbsp finely chopped coriander
1 tsp black pepper powder
Salt to taste
For marination:
1 tbsp mustard oil
1 tbsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp aamchur powder
1/2 tsp turmeric powder
1 tsp kasuri methi
1/2 tsp black salt
2 tbsp ginger garlic paste
1/2 cup hung curd
1 tbsp roasted gram flour
Salt to taste
1 tbsp finely chopped coriander
Live charcoal + ghee

Method:

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.

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

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.

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.

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

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

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.

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

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