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Tandoori Momo

Sasmita Sahoo Samanta
20 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Tandoori Momo RECIPE

Momo is believed to be of Tibetan origin and basically a type of steamed dumpling with some stuffing. A simple dough made from flour, salt and water is generally preferred to make the outer covering of momo.

Recipe Tags

  • Veg
  • Fusion
  • Snacks

Ingredients Serving: 4

  1. Dough : All purpose flour 1 cup
  2. Dough : Salt As needed
  3. Dough : Water As needed
  4. Stuffing : Cabbage (finely chopped) 1 cup
  5. Stuffing : Carrot (finely chopped) ¼ cup
  6. Stuffing : Onion (medium) 1 number
  7. Stuffing : Garlic clove (finely chopped) 1 tablespoon
  8. Stuffing : Sugar ¼ teaspoon
  9. Stuffing : Soy sauce 1 teaspoon
  10. Stuffing : Pepper powder ½ teaspoon
  11. Stuffing : Salt As needed
  12. Stuffing : Oil 1 tablespoon
  13. Marination : Hung curd ½ cup
  14. Marination : Ginger garlic paste 1 teaspoon
  15. Marination : Tandoori masala 1 tablespoon
  16. Marination : Red chili powder 2 teaspoon
  17. Marination : Garam masala 1 teaspoon
  18. Marination : Salt As needed


  1. In a mixing bowl, take all purpose flour, salt and then add water little by little.
  2. Knead and make a smooth pliable dough.
  3. Keep aside covered.
  4. Next heat oil in a pan on high flame, then saute finely chopped onion, garlic.
  5. Add chopped cabbage, carrot, sugar and saute again for 1 to 2 minutes.
  6. Then add salt, pepper powder, soy sauce and toss well.
  7. Cook for 1 minute more and then switch off the flame.
  8. Keep aside the stuffing to cool down completely.
  9. Now make very small, but even size balls from the dough.
  10. Take one ball, roll into a thin circle of about 3 inches.
  11. Put 1 teaspoon of the stuffing in the center, fold the edges of the circle in a pleated manner to give any desired momo shape.
  12. Similarly prepare dumplings from rest dough balls.
  13. Arrange all the dumplings having space in between on a greased steamer plate and steam for 5 minutes.
  14. Take out from the steamer and keep aside.
  15. In another mixing bowl, take all the ingredients listed under marination.
  16. Mix well to a smooth paste.
  17. Brush each momo with this marination and keep aside on a plate for 30 to 35 minutes.
  18. Now heat a non stick pan, then grease with butter.
  19. Pan fry all the marinated momos from both the sides or until charred look appear.
  20. Finally arrange these delicious tandoori momos in a serving platter, sprinkle lime juice a little and garnish with shredded green and purple cabbage.
  21. Serve hot with garlic chutney or mint chutney !

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Amrisha Vohra
Amrisha Vohra   Nov-08-2017

Woww...I love to eat momos.

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