Tandoori Veg Momos
Tandoori Veg Momos is steamed vegetable dumplings coated in a spiced yogurt-based tandoori marinade and then grilled or baked until lightly charred. The filling typically includes finely chopped cabbage, carrots, onions, capsicum, and paneer, seasoned with ginger-garlic paste and Indian spices. After steaming, the momos are brushed with the marinade and cooked briefly to develop a smoky, tangy flavor. They make a flavorful appetizer or party snack, served hot with mint-coriander chutney or spicy schezwan sauce.
Ingredients
🍞 Dough
- 1 cup flour (Maida)
- A generous pinch of salt
- 1½ tbsp oil
- 100ml (½ cup approx.) warm water
🥬 Filling
- 3 tbsp oil
- 1 tbsp garlic, chopped
- 1 tbsp ginger, chopped
- 2 tsp green chilli, chopped
- ¼ cup onion, chopped
- ½ cup carrots, chopped
- ½ cup cabbage, chopped
- ¼ cup mushrooms, chopped
- ½ cup paneer, mashed
- Salt to taste
- A generous pinch of pepper powder
- 2½ tbsp soya sauce (light)
- ½ cup spring onion, chopped
- 1 tbsp corn starch + a dash of water (slurry)
- Handful coriander, chopped
- Handful spring onions, chopped
- Oil for deep frying
🔥 For Smoking
- 1 cinnamon stick
- 1 tsp desi ghee
🌶️ Tandoori Masala (Marination)
- 5 tbsp mustard oil
- 1½ tbsp Kashmiri chilli powder
- Juice of 1 lemon
- ½ tbsp garlic paste
- ½ tbsp ginger paste
- ½ tsp Kasoori Methi powder
- ½ cup hung curd
- Salt to taste
🧈 Finishing Touch
- 2 tbsp melted butter
- A generous pinch of chaat masala
- 2 tbsp lemon juice
Instructions
For the Dough
- Mix together flour, salt, oil and warm water. Mix and knead into a soft firm dough. Now knead the dough for Cover and let it rest for at least 20 min.
For Filling
- Heat oil in a pan and saute together garlic, ginger, green chillies for a minute. Add in the onions and saute them. Take the heat to high and add carrots cabbage, mushroom, paneer, salt, pepper powder and toss them together for 3mins.
- Pour in the sauna sauce and mix it and on the side mix together cornstarch with a dash of water. Sprinkle this over the moisture and immediately mix it. Once it mixture thickens and binds together remove from heat and sprinkle on top chopped coriander and spring onions. Remove to a platter and let it cool completely.
For Tandoori Marination
- Whisk together mustard oil and kashmiri chilli powder. Add in lemon juice, garlic paste, ginger paste, kalooti Methi powder, hung curd and salt. Whisk together and keep aside. Burn a stick of cinnamon over live flame of gas stove and place it in a small bowl. Place this bowl inside the marination and pour ghee over the burning/smouldering cinnamon stick. Cover the bowl holding the marination so that the smoke from the cinnamon engulfs the entire marination.
- Keep aside for 10mins, post that remove the cinnamon and mix the marination. Now the marinade has smoky flavour.
For Shaping Momos
- To fill momos, roll the dough into cylinder and cut the cylinder into smaller and equal pieces. Dust the working surface with some flour. Roll the portioned dough gently into a thin circle. However, roll the edges thinner than the center.
- Put the filling in the center and touch the edges with water using your fingers.
- Lift the dough from one end between your thumb and index finger and pinch them so that they stick together, from here make a pleat and pinch it together. Repeat till all of the dough is sealed. Repeat the same with the rest of the dough.
For Cooking Momos
- Heat oil in a deep vessel to medium high heat. Add shaped momos to the oil and cook them till about half cooked. Remove to a kitchen towel and let it cool completely. Now add the cooled momos to the marinade and make sure to rub it all throughout.
- Place the marinated dumplings on to a grill and hover the grill over a live flame on top of a gas stove. Once it gets colour turn it overusing tongs and cook from the other side.
- Remove to a platter and baste it with butter, sprinkle chaat masala and squeeze some lemon. Serve them hot.
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