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
Method
- 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.
- 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.
- Thread the marinated momos onto skewers and let them rest for 15-20 minutes.
- Heat a grill pan or tawa with a little oil, and place the skewered momos on it.
- 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.
- Serve hot with mint chutney and onion rings.