In this video, we will make Tandoori Momo which is a street specialty in North North East India. We will achieve the perfect tandoori flavor in nepali style momos without using an oven, or a tandoor/sigdi.
Oil | 3 Cup (48 tbs) (For deep frying) | |
For outer crust: | ||
Maida | 2 Cup (32 tbs) | |
Salt | To Taste | |
Water | 1/2 Cup (8 tbs) (or as required to make a stiff dough) | |
For the stuffing: | ||
Grated cabbage | 2 Cup (32 tbs) | |
Grated onion | 1/2 Cup (8 tbs) | |
Salt | 1 Teaspoon | |
2 inch ginger | 1 , grated | |
Pepper | 1/2 Teaspoon | |
Oil | 1 Teaspoon | |
For tandoori marinade: | ||
Roasted besan | 4 Tablespoon (sattu) | |
Salt | 1 Teaspoon | |
Chaat masala | 1 Teaspoon | |
Kasoori methi | 1 Teaspoon | |
Kashmiri red chilli powder | 1 Teaspoon | |
Black salt | 1/2 Teaspoon | |
Garam masala | 1/2 Teaspoon | |
Lemon juice | 1 Teaspoon | |
Red food color | 1/8 Teaspoon | |
Coriander leaves | 1 Tablespoon | |
Ginger garlic paste | 1 Teaspoon | |
Dahi | 4 Tablespoon | |
Mustard oil | 3 Tablespoon | |
For making tandoori momos: | ||
Ghee | 1/2 Teaspoon | |
Oil | 3 Tablespoon (to cook) | |
Onion | 3 , slice | |
Coriander leaves | 1 Tablespoon | |
Lemon juice | 1 Teaspoon | |
Chaat masala | 1/2 Teaspoon |
Please watch video for directions!