Tandoori Momos
India and Nepal's most popular street food fusion — steamed momos (Tibetan dumplings with spiced chicken or vegetable filling) that are then grilled in a tandoor (or oven) after steaming to give them a smoky, slightly charred exterior while keeping the juicy filling. Served with a fiery red chutney (achar). The double-cooking method is the key innovation.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: mix flour, salt and water; knead 8 minutes until smooth. Rest 30 minutes.
About 5 min
Filling: mix minced chicken with all filling ingredients. Season.
About 14 min
Roll dough thin; cut 8cm circles. Place 1 tsp filling; pleat and seal into the traditional crescent or round momo shape.
About 14 min
Steam momos 12–15 minutes until cooked through. Cool slightly.
About 14 min
Tandoori finish: brush steamed momos with the yoghurt-Kashmiri chilli marinade. Place on a wire rack; grill or bake at 230°C for 8 minutes until lightly charred. Serve with red tomato-chilli achar chutney.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 28 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 660 mg
Contains: gluten, soy
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Recipe by Boon Tools.