Simple, practical, and full of everyday flavour, tandoori momos recipe | how to make tandoori momo in pan is a vegetarian indian street food snacks made with maida / plain flour / all purpose flour, salt, and oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 14 momos
- Category: snacks
- Cuisine: indian street food
Ingredients
for dough:
- 1½ cup maida / plain flour / all purpose flour
- ¼ tsp salt
- 1 tsp oil
- ½ cup water
for stuffing:
- 2 tsp oil
- 1 clove garlic (finely chopped)
- ½ onion (finely chopped)
- 1 carrot (grated)
- 2 cup cabbage (grated)
- ½ tsp pepper (crushed)
- ½ tsp salt
- 1 tbsp coriander (finely chopped)
for tandoori marination:
- ½ cup curd / yogurt (thick)
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp garam masala
- 1 tsp kasuri methi
- 1 tsp lemon juice
- 1 tsp oil
- ¼ tsp salt
other ingredients:
- 2 tbsp oil
- 2 pieces red-hot charcoal
- ½ tsp ghee / clarified butter
- ½ tsp chaat masala
- ½ tsp coriander (finely chopped)
Method
- firstly, in a large cup take ½ cup curd.
- also add 1 tsp ginger garlic paste, ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp kasuri methi, 1 tsp lemon juice, 1 tsp oil and ¼ tsp salt.
- mix well making sure all the spices are combined well.
- coat the momos with prepared marination and rest for 1 hour.
- heat kadai with 2 tbsp oil and place the marinated momos.
- cook for 2 minutes on medium flame.
- flip over and cook all sides well.
- finally, serve tandoori momos sprinkled with chaat masala and coriander leaves.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
