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.