Momos have been very famous in recent times. We just can’t resist an extra momo. Momos have become a great success, it is a Nepali dish. This recipe is about tandoori momos, which is given a twist by adding our very own Punjabi tandoori gravy. They are savory dumplings that are always good as party starters or snacks. Whereas this delicious tandoori based momo enhances the flavors. These momos are generally soaked and marinated in the tandoori sauce or a marinate and further baked in a tandoori oven.
A happy recipe with the traditional classic Nepali steamed momos and the spicy tandoori twist. It is the best street style dish you would love to try out!
Let’s check out the recipe below!!!
Ingredients required:
For dumplings:
1½ cup maida / plain flour / all-purpose flour, ¼ tsp salt, 1 tsp oil, ½ cup water
For stuffing:
2 tsp oil, 1 clove garlic, finely chopped, ½ onion, finely chopped 1 carrot, grated 2 cup cabbage, grated, ½ tsp pepper, and salt, 1 tbsp coriander, finely chopped.
For tandoori marinate:
½ cup curd/yogurt, thick, 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
Extra required ingredients:
2 tbsp oil, 2 pieces red-hot charcoal, ½ tsp ghee, ½ tsp chaat masala, ½ tsp coriander (finely chopped)
Procedure:
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 these spices well and make sure they are well combined.
Now coat the prepared momos with this marination and rest for 1 hour.
Heat Kadai or pan with 2 tbsp oil and place the marinated momos, cook for 2 minutes on medium flame on each side and flip it over and make sure they are cooked from all sides.
Serve tandoori momos with sprinkled chaat masala and coriander leaves and there you have it.
