street food

Tandoori Momos

Posted by foodburps on

Tandoori Momos has taken its inspiration from the traditional steamed Momos. We ate our first ever tandoori Momo at Echoes in Bangalore and instantly fell in love with them. These Momos will take you to the streets of Delhi where Momos are extremely popular and are a regular snack.

Serves 8-10 pieces

Ingredients:

For Momos filling:

1 small whole cabbage, finely chopped/ grated

2 carrots grated

2 inch Ginger, grated 

1 large onion, finely chopped 

2 Fresh Green chillies, chopped (de-seeded)

Salt – 1 tsp (as per taste)

 For Momos Dough:

1 cup Maida

¼ tsp Salt  

½ tsp Vinegar 

Water as required 

½ tsp Oil 

 For Momos Marination:

Chat Masala – 1 tsp

Kasoori Methi – 1 tsp

Kashmiri Red Chili – 2 tsp

Black Salt – 1/2 tsp

a pinch of black pepper

Garam Masala – 1/2 tsp

1 tbsp Roasted Gram Flour

1 tbsp Ginger-Garlic paste 

1 cup Thick Curd 

¼ cup Fresh Cream

Salt to taste 

1 tbsp Mustard oil 

For Smoking:

1 piece of Charcoal 

1 tsp Ghee 

 For Frying Tandoori Momos:

1 tbsp Butter 

Smoked momos

½ Lemon juice 

Method:

For Momos Filling:

  1. In a bowl add grated cabbage, carrot onion & salt and set aside for 3-5 minutes. Remove and squeeze out the excess water.
  2. Now, add ginger, green chillies and the squeezed cabbage mixture, in another bowl and mix everything properly.

For Tandoori Momos Dough:

  1. In a bowl add maida, salt, vinegar and water to knead a semi soft dough.
  2. Now apply some oil knead once properly and round it up, keep it aside covered for 8-10 minutes.

For Tandoori Momos Marination:

  1. In a bowl add all the marination ingredients and mix everything properly.

For Frying & Smoking Tandoori Momos:

  1. Take a small portion of the dough and roll it in a thin small round then apply water on all sides, keep a small spoonful of filling and fold it giving it your desired shape.
  2. Make the rest of them in the same manner.
  3. Meanwhile heat oil in a kadhi and then fry these momos until half done.
  4. Now add the all half fried momos in the marination for 10-15 minutes.
  5. Till then keep a piece of coal on flames and let it burn until hot.
  6. Place it in a bowl and keep it with the momos.
  7. Add a little bit of ghee on the hot coal and cover it for 4-5 minutes.
  8. Now remove the lid and the bowl with the coal out.
  9. Take each momo and char it on the open flames with the help of skewers or tongs, do this to all the momos.
  10. Heat a pan, add butter and the charred momos and then toss them once.
  11. Then add the lime juice on it and toss them lightly for 1-2 minutes.
  12. Remove them on the plate and serve hot with mint yogurt chutney.

Notes:

1. Make sure to only remove the excess water from the vegetable mixture else the momos will be very dry. 

2. While marinating the momos, you could also add some onions & bell peppers for an additional bite.

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