Tandoori momos are a delicious and flavourful version of Tibetan momos. Momos are originally from the Himalayan region, and today, momos are a favourite snack item in India, more so in the northern states. Tandoori momos is a fusion dish that blends the much-loved momo and the rich, smoky flavours of tandoori cooking, resulting in a unique and delicious treat. Tandoori momos are made by taking dough produced from all-purpose flour and rolling it into thin circles, then placing a mixture of finely chopped vegetables or minced meat, seasoned with ginger, garlic, coriander, and sometimes cardamom and cayenne pepper, inside the circle. These momos are then sealed carefully so that nothing spills when they are cooked. Unlike the normal momos, steamed or fried as they are, tandoori momos are marinated in a spice mix based on yoghurt, which gives a unique flavour profile to these momos. The momos, having undergone this marination, are then cooked within a traditional clay oven called a tandoor, imparting a smoky flavour and a deliciously charred outer surface. The cooking makes the outer layer crispy when done and keeps the filling portion moist and full of flavours. The Tandoori momos are served hot, normally with several different dipping sauces, including the spicy chilli sauce and the tangy mint chutney. Overall, the flavours are smoky, spicy, tangy and mouthwatering that one cannot avoid indulging. Tandoori momos are just right to be served as a snack, appetiser, or even when entertaining friends, and the bright flavours and unique mode of preparation make them all the more popular for most foodies.

• 200 gms paneer
• 200 gms maida
• 1 onion
• 1 green chilli
• 2 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt
• 250 gms maida
• 1/2 tsp chaat masala
• 2 tbsp coriander leaves
• 1/2 cup curd
• 1 tbsp oil

• The first step for the tandoori momos recipe is making the filling. Take a mixing bowl and 200 gms of grated paneer, one finely chopped onion, one finely chopped green chilli, and 1 Tsp of ginger garlic paste.
• Add to this 1/2 Tsp garam masala, 1/2 Tsp red chilli powder, 1/4 Tsp turmeric powder, salt to taste, and two tablespoons chopped coriander leaves. Mix well till all the ingredients are well combined. This extremely flavourful stuffing will give a mouth-watering zest to the recipe of tandoori momos. Set this stuffing mixture aside for later use.
• Let's start making our tandoori momos with the filling. Mix 200 gms of grated paneer in a bowl with one finely chopped onion, one finely chopped green chilli, and 1 Tsp ginger-garlic paste.
• Add 1/2 Tsp garam masala, 1/2 Tsp red chilli powder, 1/4 Tsp turmeric powder, salt to taste, and two tablespoons of chopped coriander leaves. Mix all the contents very well. This flavoured stuffing will give a mouthful of taste to the recipe of tandoori momos.
• Keep this stuffing mixture ready for later use.
• Mix 200 gms of maida (all-purpose flour) and a pinch of salt in another mixing bowl. Gradually add water to the flour little by little and knead the mixture into smooth dough. Your dough must be soft, well pliable and should neither be too sticky nor dry.
• Once done, spread it on a wet cloth and let it sit for 20 minutes. This resting time gives the dough elasticity and will not make it hard to roll out.
• Once the rest of the period has passed, divide the dough into little balls, all about the size of your small lime.
• Between your palms, roll the balls, smoothing their surface. Let them sit.
• Spread some flour lightly on your rolling surface.
• Take a dough ball and roll it into a thin circle, about 3-4 inches in diameter, so that it is uniform in thickness so that it will cook evenly.
• Do the same with each ball and cover them so they do not dry.
• Place a small amount of paneer stuffing in the centre of each circle.
• Seal them tight by pleating or twisting their edges.
• Lightly butter a large steamer plate and position the momos in it, leaving gaps between them so that they do not stick to each other while steam-cooked.
• Steam the momos in medium heat for 15-20 minutes or until the dough is translucent and the momos are perfectly cooked.
• As the momos are getting steamed, set up the tandoori marinade.
• Take a bowl and whisk in half a cup of thick curd, one of ginger-garlic paste, one of red chilli powder, half a Tsp of garam masala, half Tsp of chaat masala, a quarter Tsp of turmeric powder, and salt to taste. Now add in one tablespoon of oil and stir till the marinade is smooth and well mixed.
• Transfer the momos to a bowl after they have been well-steamed.
• Apply gentle strokes of the prepared tandoori marinade on the momos. Let the momos marinate for 30 minutes so that they can absorb spicy and tangy flavours from the marinade to serve them with a hint of tandoori momos.
• Preheat oven to 200 degrees Celsius.
• Grease a baking tray lightly and place marinated momos in a single layer on the baking tray.
• Bake in the oven for 10-12 minutes.
• Halfway through, flip over to ensure an even finish. Serve hot over a platter and pair up with mint chutney or your favourite dipping sauce.