Easy, delicious Tandoori Momos Recipe with step by step instructions and a Video. Steamed dumplings coated in spicy Tandoori marinade and cooked to a smoky perfection.
In my earlier veg momos recipe post, I discuss everything about Momos – rolling, stuffing, pleating and steaming. This post is dedicated to Tandoori Momos which are by far the best momos I have ever tasted. Tandoori momos are a notch above the regular momos because they are slathered in Tandoori marinade which makes them irresistibly good.
Steamed Veg momos or dumplings are a popular recipe from the North East and beyond (Nepal, Tibet, Bhutan, etc). These classic Nepali dumplings are served with a spicy momos chutney as the stuffing inside is bland and not flavorful. These tandoori momos don’t need any momos chutney accompaniment because they are full of flavor and a complete snack in itself. Tandoori momos are the hottest food trends at the moment in India and I become wide eyed at the very mention of the word Tandoori. I love Tandoori anything. Period.
After having tried a lot of versions of making Tandoori marinade at home, I have now fixed a recipe I am very happy with it. I never change it now. It’s the perfect Tandoori marinade there is with natural ingredients. Check out the recipe for the perfect Tandoori marinade.
Here’s the Veg momos recipe and Tandoori momos recipe video followed by the recipe. In this momos video series I have also made three other momo types, Veg Tex Mex Momos Recipe and Asian Hot & Sour Veg Momos Recipe and Veg Cheesy Momos Recipe. Also check out the irresistible, hot and spicy Momos Chutney Recipe.
Vegetarian Tandoori Momos Recipe
An easy, delicious Tandoori Momos Recipe. Steamed dumplings coated in spicy Tandoori marinade and cooked to a smoky perfection.
For Momos Wrapping
- 1 cup Whole wheat flour
- 1/2 cup All purpose flour
- 1/4 cup Rice flour
- Salt to taste
- Water to knead
For Momos Stuffing
- 2 cup Cabbage finely chopped
- 1 cup Onion finely chopped
- 1 tbsp Ginger and garlic paste
- 2 tbsp Oil
- Salt to taste
- 1 tsp Pepper
For Tandoori Momos Marinade
- 1/4 cup Thick curd
- 1/2 tsp Ginger garlic paste
- 1 tsp Momos Spicy Chutney
- Salt to taste
- 1/4 tsp Pepper
- 1/2 tsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Cumin powder
- 1/2 tsp Chaat masala
- 1/4 tsp Cardamom powder
- 1 tbsp Chickpea flour or besan
- 1 tsp Oil
- Onion rings and fresh coriander for garnish
Knead the dough for momos by mixing whole wheat flour, all purpose flour, rice flour, salt with water. Knead into a medium soft dough. Cover and keep aside.
For the stuffing, heat oil in a heavy sauce pan. Add ginger garlic paste once hot. After a minute, add onions and saute till transparent.
Add cabbage, salt and pepper. Mix well, cover and cook until soft and done. Should take around 7-10 minutes.
Roll out big thin rounds if making “Jumbo Momos” or small thin rounds if making “Regular size Momos”.
Place 4 tbsp of the stuffing for “Jumbo Momos” in the center. Start folding from one end by making small pleats. Continue till you make pleats throughout. Now carefully pinch the two ends together. Similarly make the others. With this dough, I could make 6 jumbo momos.
Prepare the bamboo or steal steamer and once the steam is built up, place the momos in the steamer and steam for about 8 to 10 minutes or until cooked through. Since it’s whole wheat, it will take a bit more time to cook than the “maida (all purpose flour) version.
Take them out of the steamer and allow them to cool.
In the meanwhile, make tandoori marinade by mixing together all the marinade ingredients together in a big bowl.
Place the cold momos in the marinade and allow to stand for 10 minutes or more (if time permits).
Now place some oil in a pan for shallow frying these momos.
Fry from both sides and serve hot with momo chutney.