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Tandoori Veg Momos

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Adjust Servings:
For the Dough
1 cup Flour (maida)
a generous pinch Salt
1½ tbsp Oil
100ml (½ cup approx) Warm Water
3tbsp Oil
1tbsp Garlic chopped
1tbsp Ginger chopped
2tsp Green chilli chopped
¼ cup Onion chopped
½ cup Carrots chopped
½ cup Cabbage Chopped
¼ cup Mushrooms chopped
½ cup Paneer mashed
to taste Salt
a generous pinch Pepper powder
(light) - 2½ tbsp Soya sauce
½ cup Spring onion chopped
1tbsp Corn starch
a dash Water
handful Coriander chopped
handful Spring Onions Chopped
for deep frying Oil
For Smoking
1no Cinnamon stick
1tsp Desi Ghee
Tandoori Masala
5 tbsp Mustard Oil
1½ tbsp Kashmiri chilli powder
1 no Lemon
½ tbsp Garlic paste
½ tbsp Ginger paste
½ tsp Kasoori methi powder
½ cup Hung Curd
to taste Salt
For Finishing
(melted) - 2tbsp Butter
a generous pinch Chaat masala
2tbsp Lemon juice

Tandoori Veg Momos

  • Suitable for vegetarian

Tandoori Bhi Momos Bhi.

  • 60 mins
  • Serves 15
  • Medium


  • For the Dough

  • Filling

  • For Smoking

  • Tandoori Masala

  • For Finishing



Tandoori Momo’s, are mouth-watering deliciously versioned Momo’s recipe made with a tandoori marination.

They are made with lots of veggies and cooked in very less oil and very delicious.



For the Dough

Mix together flour, salt, oil and warm water. Mix and knead into a soft firm dough. Now knead the dough for Cover and let it rest for at least 20 min.


For Filling

Heat oil in a pan and saute together garlic, ginger, green chillies for a minute. Add in the onions and saute them. Take the heat to high and add carrots cabbage, mushroom, paneer, salt, pepper powder and toss them together for 3mins.


Pour in the sauna sauce and mix it and on the side mix together cornstarch with a dash of water. Sprinkle this over the misture and immediately mix it. Once it mixture thickens and binds together remove from heat and sprinkle on top chopped coriander and spring onions. Remove to a platter and let it cool completely.


For Tandoori Marination

Whisk together mustard oil and kashmiri chilli powder. Add in lemon juice, garlic paste, ginger paste, kalooti methi powder, hung curd and salt. Whisk together and keep aside. Burn a stick of cinnamon over live flame of gas stove and place it in a small bowl. Place this bowl inside the marination and pour ghee over the burning/smouldering cinnamon stick. Cover the bowl holding the marination so that the smoke from the cinnamon engulfs the entire marination.


Keep aside for 10mins, post that remove the cinnamon and mix the marination. Now the marinade has smoky flavour.


For Shaping Momos

To fill momos, roll the dough into cylinder and cut the cylinder into smaller and equal pieces. Dust the working surface with some flour. Roll the portioned dough gently into a thin circle. However roll the edges thinner than the center.


Put the filling in the center and touch the edges with water using your fingers.


Lift the dough from one end between your thumb and index finger and pinch them so that they stick together, from here make a pleat and pinch it together. Repeat till all of the dough is sealed. Repeat the same with the rest of the dough.


For Cooking Momos

Heat oil in a deep vessel to medium high heat. Add shaped momos to the oil and cook them till about half cooked. Remove to a kitchen towel and let it cool completely. Now add the cooled momos to the marinade and make sure to rub it all throughout.


Place the marinated dumplings on to a grill and hover the grill over a live flame on top of a gas stove. Once it gets colour turn it over using tongs and cook from the other side.


Remove to a platter and baste it with butter, sprinkle chaat masala and squeeze some lemon. Serve them hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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