Recipe: Tandoori Momos

Tandoori Momos bring together the smoky char of the tandoor with the soft, steamed goodness of a Himalayan classic. Marinated in a spiced yoghurt masala and grilled until blistered, this fusion snack is a fiery crowd-pleaser for any monsoon evening.

Prep time: 20 mins | Cook time: 15 mins | Servings: 4

Ingredients

• 12-15 steamed chicken or veg momos, slightly chilled
• 1/2 cup thick curd/yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp lemon juice
• 2 tbsp mustard oil or refined oil
• Salt to taste
• Butter, for basting
• Skewers, for grilling

Get the ingredients here

Method

1. In a bowl, whisk together curd, ginger-garlic paste, red chilli powder, turmeric, garam masala, kasuri methi, lemon juice, oil, and salt to make a smooth marinade.
2. Using slightly firm or chilled momos, brush the marinade generously on all sides rather than dipping, so the wrappers don’t tear or turn soggy.
3. Thread the marinated momos onto skewers and let them rest for 15-20 minutes.
4. Heat a grill pan or tawa with a little oil, and place the skewered momos on it.
5. Grill on medium-high heat, turning frequently and basting with butter, until the momos develop light char marks and a blistered surface, about 8-10 minutes.
6. Serve hot with mint chutney and onion rings.