Name: Tandoori Momos recipe by Deepa Bajaj at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For the dough:; 1 and 1/2 cup maida; 1-2 tsp oil; 1/2 tsp Salt; Water to knead a soft dough; For the Filling:; 1 cup cabbage grated; 1/2 cup carrot grated; 4-5 french beans finely chopped; For the tandoori marignate; 1 cup curd; 1 tsp tandoori masala; 1 tsp oil; 1/2 tsp red chilly powder; A pinch of turmeric powder; A pinch of tandoori food colour; Salt to taste; 1/2 capsicum finely chopped; 1 tsp soya sauce; 1 tsp vinegar; 1 green chilly chopped; 1/4 tsp ginger finely chopped; Salt and pepper to taste

ABOUT Tandoori Momos RECIPE

Steamed momos are marinated in a curd and spice mixture and skewered. These skewers are then placed in tandoor/oven/ gas. They are also known as bhuna Momos. Tandoori Momos, the spicy potlis of vegetables roasted in tandoor for the delicious taste. Tandoori Momos is an innovation to the basic Chinese Momos, which has emerged recently and is quite popular among kids and teenagers. Chinese Momos are the very basic Maida potlis stuffed with a vegetable filling and steamed to perfection. The recipe of Tandoori Momos is quite like that of the steamed momos. It’s quite simple and easy to make these momos. For the people who think how can they make Tandoori Momos at home, the recipe at Better Butter is the perfect way to get their way out. Very thin sheets are rolled out and a spoonful of stuffing is then put on the rolled sheets and given desired shapes. The momos are initially steamed and then cooked in a tandoor to give the perfect taste. The aroma which arises while cooking the Tandoori Momos is just too tempting. Once the momos show a slight orange colour with some brown spots on its outer layer, it means that the momos are cooked. The Tandoori Momos taste best when served with the super spicy red chutney or a coriander-mint chutney. So, the next time you have a kid’s party at home don’t forget to try out the yummilicious Tandoori Momos!

Ingredients Serving: 4

For the dough:
1 and 1/2 cup maida
1-2 tsp oil
1/2 tsp Salt
Water to knead a soft dough
For the Filling:
1 cup cabbage grated
1/2 cup carrot grated
4-5 french beans finely chopped
For the tandoori marignate
1 cup curd
1 tsp tandoori masala
1 tsp oil
1/2 tsp red chilly powder
A pinch of turmeric powder
A pinch of tandoori food colour
Salt to taste
1/2 capsicum finely chopped
1 tsp soya sauce
1 tsp vinegar
1 green chilly chopped
1/4 tsp ginger finely chopped
Salt and pepper to taste

Instructions

To make dough: Combine the above ingredients and form a smooth dough and keep aside.
For the momo filling: Take a wok, heat oil, add finely chopped ginger and green chilly fry for a min. Now add veggies one by one and add salt and pepper powder, sauté them on high flame for 3-4 mins. Now add soya sauce and vinegar, mix well. Now remove the mixture in a plate and allow to cool.
For making momos. Take a small ball of the dough and roll out into a small puri (neither too thin nor too thick). Now apply water on the sides, Place one full tsp of filling in the center. Lift from side and fold it to meet ends at other side ( Gujiya shape). Now further apply water on crescent moon shape momo. Lift both ends and overlap the one end on other to stick well. Shape it well with hands (dimsum shape).
Now heat around 2 inches of water in a vessel. Line the bamboo basket with cabbage leave or salad leaf (single layer) and place the momos in it. Cover it and place it on the top of the steaming hot water. ( the basket should never be immersed in water) Lower the flame and allow to cook till half don

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