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Tandoori Momos: Ghar ka Swad, Restaurant ka Style!

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Chef Curry Do’pyaza

Tandoori Momos: Ghar ka Swad, Restaurant ka Style!

Namaste Dosto! And a big “kem cho” to all my Gujarati friends! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s going to blow your mind! We’re taking the humble momo and giving it a fiery, smoky makeover. Get ready for Tandoori Momos!

This dish is a real crowd-pleaser, perfect for those Diwali parties where everyone’s craving something a little different, or those cozy monsoon evenings when you want something warm and comforting. You’ll often find it at street food stalls during festive seasons like Dussehra and Holi, adding a spicy kick to the celebrations.

A Little History Lesson

The story goes that momos, originally from Tibet and Nepal, traveled to India and became a beloved street food. Some clever cook, inspired by the smoky goodness of tandoori chicken, decided to marry the two. And BOOM! Tandoori Momos were born! It’s a fusion dish with a fantastic flavour profile that is loved by everyone.

Let’s Get Cooking!

Preparation Time: 25 minutes (plus 30 minutes for marinating)
Cooking Time: 20 minutes

Ingredients:

  • For the Momos:
    • 2 cups Maida (All-Purpose Flour)
    • 1/2 tsp Namak (Salt)
    • Water, as needed
  • For the Filling:
    • 250 grams Paneer (Indian Cottage Cheese), crumbled
    • 1 medium Pyaaz (Onion), finely chopped
    • 1 inch Adrak (Ginger), grated
    • 2-3 Lehsun (Garlic) cloves, minced
    • 2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level)
    • 1/4 cup Hara Dhaniya (Fresh Coriander), chopped
    • 1/2 tsp Garam Masala
    • 1/2 tsp Lal Mirch Powder (Red Chilli Powder)
    • 1/4 tsp Haldi (Turmeric Powder)
    • 1 tbsp Tel (Oil)
    • Namak (Salt) to taste
  • For the Tandoori Marinade:
    • 1 cup Dahi (Yogurt), thick and hung
    • 1 tbsp Adrak-Lehsun Paste (Ginger-Garlic Paste)
    • 1 tbsp Tandoori Masala
    • 1/2 tsp Lal Mirch Powder (Red Chilli Powder)
    • 1/4 tsp Haldi (Turmeric Powder)
    • 1 tbsp Nimbu ka Ras (Lemon Juice)
    • 1 tbsp Sarson ka Tel (Mustard Oil)
    • Namak (Salt) to taste

Instructions:

  1. Making the Momo Dough: In a big bowl, mix the maida and salt. Slowly add water, kneading until you get a smooth, pliable dough. Cover it with a damp cloth and let it rest for 30 minutes. This makes the dough nice and soft.

  2. Preparing the Filling: Heat oil in a pan. Add the chopped onions and sauté until they turn a beautiful golden brown. Add the ginger, garlic, and green chilies. Sauté for a minute until fragrant. Add the crumbled paneer, garam masala, red chilli powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes. Finally, add the fresh coriander and mix. Let the filling cool down completely.

  3. Shaping the Momos: Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the paneer filling in the center. Bring the edges together to form a momo shape. You can use any momo shape you like!

  4. Steaming the Momos: Steam the momos for 10-12 minutes until they are cooked through. They should look shiny and translucent.

  5. Marinating the Momos: In a bowl, whisk together the hung yogurt, ginger-garlic paste, tandoori masala, red chilli powder, turmeric powder, lemon juice, mustard oil, and salt. Gently toss the steamed momos in the marinade, making sure they are coated evenly. Let them marinate for at least 30 minutes in the refrigerator.

  6. Cooking the Tandoori Momos:

    • Oven: Preheat your oven to 200°C (400°F). Place the marinated momos on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until they are golden brown and slightly charred.
    • Tawa (Griddle): Heat a tawa over medium heat. Add a little oil. Place the marinated momos on the tawa and cook, turning occasionally, until they are golden brown and slightly charred.
    • Air Fryer: Preheat your air fryer to 180°C (350°F). Place the marinated momos in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until they are golden brown and slightly charred.

Chef’s Tips for Perfect Tandoori Momos

  • Use hung yogurt for the marinade. This will make the marinade thick and creamy, and it will coat the momos better.
  • Don’t overfill the momos, or they might burst while steaming.
  • Marinate the momos for at least 30 minutes, but longer is better! This will allow the flavours to penetrate the momos.
  • For a smoky flavour, you can give the momos a charcoal smoke treatment after baking or grilling. Place a small steel bowl with a burning piece of charcoal in the oven/grill with the momos. Drizzle a little oil over the charcoal to create smoke. Cover and let it smoke for a few minutes.

Different Cooking Methods

  • Gas Stove: You can steam the momos using a steamer basket over a pot of boiling water. For the tandoori part, use a tawa or a grill pan.
  • Induction Stove: Same as the gas stove, just use induction-compatible cookware.
  • Pressure Cooker: Don’t use a pressure cooker to cook the momos directly. You can use it to steam the momos by placing a steamer rack inside.
  • Microwave: I don’t recommend microwaving the momos, as they can become rubbery.
  • Slow Cooker/Crockpot: Not suitable for this recipe.

Nutritional Information (approximate per serving)

  • Calories: 250-300
  • Protein: 15-20g
  • Carbohydrates: 30-35g
  • Fat: 10-15g

Serving Suggestions

Serve these gorgeous, smoky Tandoori Momos hot with mint chutney, schezwan sauce, or even a dollop of creamy raita. They make a fantastic appetizer or a light meal.

Time to Get Cooking!

So there you have it, folks! My take on Tandoori Momos. I urge you to try this amazing recipe at home. Gather your family, get into the kitchen, and create some magic! Share this delightful dish with your loved ones and watch their faces light up with joy. Happy cooking!