Tandoori Momos Recipe
Soft, juicy dumplings meet bold Indian spices in these irresistible Tandoori Momos. Each momo is first steamed to perfection, then marinated in a rich yogurt and spice blend before being pan-grilled and smoked for that unmistakable tandoori flavor. The result is a dish that combines the tenderness of steamed momos with the fiery, smoky essence of tandoori cooking — a true street-style delight that’s impossible to resist.
Ingredient Breakdown
A good momo begins with the dough — soft yet resilient, elastic enough to hold the filling without tearing. The combination of all-purpose flour, salt, and a touch of oil creates a dough that rolls out smoothly and cooks evenly during steaming. This foundation ensures each momo is supple, sealing in the flavorful filling and soaking up every bit of the tandoori marinade later.
The stuffing brings the heart of freshness and texture. Finely chopped garlic and onion build a savory base, while grated carrot and shredded cabbage add a delicate crunch. The hint of crushed black pepper provides gentle heat, and fresh coriander brightens the filling, balancing the rich and spicy marinade that follows. The mix is lightly sautéed to retain a crisp bite — the ideal contrast to the tender momo shell.
The marinade is where the magic happens. Thick curd whisked with Kashmiri chili powder, turmeric, garam masala, and kasuri methi forms a velvety coating that clings to each momo. The yogurt tenderizes while locking in moisture, and lemon juice adds a refreshing tang that cuts through the spice. A drizzle of oil helps the marinade roast evenly, giving the momos their signature charred edges and smoky glaze.
To finish, the dish gets its authentic tandoori touch. A hint of charcoal smoke adds depth and aroma, while a sprinkle of chaat masala and coriander lifts the flavor profile. The ghee poured over hot charcoal releases an intoxicating smoky scent that lingers — transforming homemade momos into a restaurant-style experience.
Step-by-Step Preparation Guide
The process starts with creating the perfect base. The dough is kneaded until smooth and elastic, then left to rest while the vegetable filling comes together. A quick sauté ensures the veggies stay vibrant, crisp, and aromatic, creating a balanced filling that’s neither too wet nor too dry.
Once the dough and filling are ready, each portion is rolled into a thin disc and filled with a spoonful of the mixture. The edges are pleated and sealed tightly, giving the momos their classic crescent shape. Steaming them until glossy and firm locks in moisture, preparing them for the flavorful tandoori transformation.
The tandoori marinade is then whisked until smooth and rich, coating every steamed momo in a bright orange hue. Allowing them to rest for at least an hour ensures that the spices penetrate deeply, infusing every layer with flavor.
Pan-grilling the marinated momos over medium heat creates a golden crust, slightly crisp around the edges while maintaining a soft interior. For an extra layer of authenticity, the charcoal smoking step adds that irresistible tandoori aroma — a restaurant favorite recreated perfectly at home.
Recipe Tips & Frequently Asked Questions
How to prevent momos from tearing while steaming or marinating:
Make sure the dough is pliable but not too thin; a slightly thicker wrapper helps retain structure.
Adjusting spice levels in the marinade for a milder or hotter profile:
Use Kashmiri chili for mild heat or replace it with red chili powder for a spicier kick.
Ensuring even charring without burning the coating:
Cook the momos on medium flame and rotate them frequently for uniform browning.
Tricks for creating the smoky tandoor effect safely at home:
Use a small metal bowl and ensure proper ventilation while infusing smoke.
Can I use store-bought momos for this recipe?
Yes, simply steam them before marinating and proceed with the same steps.
How long should I marinate the momos for maximum flavor?
At least 1 hour is ideal, but overnight marination yields the most intense flavor.
Can I skip the charcoal smoking step?
You can, though the smoke adds an authentic tandoori aroma that enhances the experience.
How do I store and reheat leftover tandoori momos?
Store in an airtight container and reheat in a hot pan for a few minutes to restore crispness.
What to Serve With This Recipe
These tandoori momos are best enjoyed with classic dips like mint chutney or spicy red chili chutney. For an indulgent spread, serve them alongside paneer tikka, masala fries, or even a light salad to balance the spice. They also pair beautifully with cooling beverages such as a chilled mango lassi, lemonade, or masala chai for a complete street-food-style meal that’s full of contrast and color.
Creative Variations
For a non-vegetarian twist, swap the vegetable filling for minced chicken or paneer for extra protein and richness. Cheese lovers can add a handful of grated mozzarella or cream cheese to the filling for a molten center that melts with every bite. For a healthier spin, bake or air-fry the marinated momos instead of pan-grilling — you’ll still get that smoky flavor with less oil.
Tandoori Momos are the ultimate blend of two worlds — the comfort of steamed dumplings and the bold, smoky allure of tandoori spices. Each bite offers a symphony of textures and aromas, from the crisp edges to the tangy marinade and soft, flavorful filling inside. Perfect for parties, family dinners, or cozy evenings, these momos bring authentic Indian street food straight to your table with irresistible flair.
Ingredients
For the dough:
1½ cups all-purpose flour (maida)
¼ teaspoon salt
1 teaspoon oil
½ cup water (adjust as needed to form a soft dough)
For the stuffing:
2 teaspoons oil
1 clove garlic, finely chopped
½ onion, finely chopped
1 carrot, grated
2 cups cabbage, finely shredded
½ teaspoon crushed black pepper
½ teaspoon salt
1 tablespoon fresh coriander, finely chopped
For the tandoori marination:
½ cup thick curd (yogurt)
1 teaspoon ginger-garlic paste
¼ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
½ teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon lemon juice
1 teaspoon oil
¼ teaspoon salt
Other ingredients:
2 tablespoons oil
2 pieces red-hot charcoal (for smoky flavor)
½ teaspoon ghee (clarified butter)
½ teaspoon chaat masala
½ teaspoon coriander, finely chopped for garnish
Instructions
Begin by preparing the dough. In a mixing bowl, combine all-purpose flour and salt. Add oil and gradually pour in water, kneading until a smooth, pliable dough forms. Cover with a damp cloth and let it rest while you prepare the stuffing.
For the filling, heat 2 teaspoons of oil in a pan over medium flame. Add finely chopped garlic and sauté until aromatic. Stir in onions and cook until they turn soft and translucent. Add grated carrot and shredded cabbage, stirring continuously until slightly wilted yet crisp. Season with crushed black pepper, salt, and chopped coriander. Mix well and allow the filling to cool.
Once cooled, divide the dough into small portions and roll each into thin circles. Place a spoonful of filling in the center of each disc, then pleat and seal the edges tightly to shape the momos. Steam them in a steamer for about 10–12 minutes, or until the dough appears glossy and cooked through.
To prepare the tandoori marinade, whisk together thick curd, ginger-garlic paste, turmeric, Kashmiri red chili powder, garam masala, kasuri methi, lemon juice, oil, and salt in a bowl until smooth. Coat the steamed momos generously with the marinade, ensuring each piece is well covered. Set aside for at least 1 hour to absorb the flavors.
Heat 2 tablespoons of oil in a heavy-bottomed pan or kadai over medium flame. Place the marinated momos in the pan and cook for about 2 minutes per side, turning occasionally until golden and slightly charred.
For a smoky restaurant-style touch, place a small metal bowl inside the kadai, add red-hot charcoal pieces, and pour a little ghee over them. Quickly cover the pan with a lid to trap the smoke. Let it sit for 2–3 minutes to infuse the momos with a subtle smoky aroma.
Finally, transfer the tandoori momos to a serving plate. Sprinkle with chaat masala and garnish with fresh coriander leaves. Serve hot with mint chutney or spicy red chili sauce for an irresistible street-style experience.
Tandoori Momos Recipe
Ingredients
For the dough:
- 1½ cups all-purpose flour maida
- ¼ teaspoon salt
- 1 teaspoon oil
- ½ cup water adjust as needed to form a soft dough
For the stuffing:
- 2 teaspoons oil
- 1 clove garlic finely chopped
- ½ onion finely chopped
- 1 carrot grated
- 2 cups cabbage finely shredded
- ½ teaspoon crushed black pepper
- ½ teaspoon salt
- 1 tablespoon fresh coriander finely chopped
For the tandoori marination:
- ½ cup thick curd yogurt
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi dried fenugreek leaves
- 1 teaspoon lemon juice
- 1 teaspoon oil
- ¼ teaspoon salt
Other ingredients:
- 2 tablespoons oil
- 2 pieces red-hot charcoal for smoky flavor
- ½ teaspoon ghee clarified butter
- ½ teaspoon chaat masala
- ½ teaspoon coriander finely chopped for garnish
Instructions
- Begin by preparing the dough. In a mixing bowl, combine all-purpose flour and salt. Add oil and gradually pour in water, kneading until a smooth, pliable dough forms. Cover with a damp cloth and let it rest while you prepare the stuffing.
- For the filling, heat 2 teaspoons of oil in a pan over medium flame. Add finely chopped garlic and sauté until aromatic. Stir in onions and cook until they turn soft and translucent. Add grated carrot and shredded cabbage, stirring continuously until slightly wilted yet crisp. Season with crushed black pepper, salt, and chopped coriander. Mix well and allow the filling to cool.
- Once cooled, divide the dough into small portions and roll each into thin circles. Place a spoonful of filling in the center of each disc, then pleat and seal the edges tightly to shape the momos. Steam them in a steamer for about 10–12 minutes, or until the dough appears glossy and cooked through.
- To prepare the tandoori marinade, whisk together thick curd, ginger-garlic paste, turmeric, Kashmiri red chili powder, garam masala, kasuri methi, lemon juice, oil, and salt in a bowl until smooth. Coat the steamed momos generously with the marinade, ensuring each piece is well covered. Set aside for at least 1 hour to absorb the flavors.
- Heat 2 tablespoons of oil in a heavy-bottomed pan or kadai over medium flame. Place the marinated momos in the pan and cook for about 2 minutes per side, turning occasionally until golden and slightly charred.
- For a smoky restaurant-style touch, place a small metal bowl inside the kadai, add red-hot charcoal pieces, and pour a little ghee over them. Quickly cover the pan with a lid to trap the smoke. Let it sit for 2–3 minutes to infuse the momos with a subtle smoky aroma.
- Finally, transfer the tandoori momos to a serving plate. Sprinkle with chaat masala and garnish with fresh coriander leaves. Serve hot with mint chutney or spicy red chili sauce for an irresistible street-style experience.