Ingredients
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For the Dough
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1 cup Flour (maida)
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a generous pinch Salt
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1½ tbsp Oil
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100ml (½ cup approx) Warm Water
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Filling
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3tbsp Oil
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1tbsp Garlic chopped
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1tbsp Ginger chopped
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2tsp Green chilli chopped
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¼ cup Onion chopped
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½ cup Carrots chopped
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½ cup Cabbage Chopped
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¼ cup Mushrooms chopped
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½ cup Paneer mashed
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to taste Salt
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a generous pinch Pepper powder
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(light) - 2½ tbsp Soya sauce
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½ cup Spring onion chopped
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1tbsp Corn starch
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a dash Water
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handful Coriander chopped
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handful Spring Onions Chopped
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for deep frying Oil
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For Smoking
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1no Cinnamon stick
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1tsp Desi Ghee
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Tandoori Masala
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5 tbsp Mustard Oil
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1½ tbsp Kashmiri chilli powder
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1 no Lemon
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½ tbsp Garlic paste
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½ tbsp Ginger paste
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½ tsp Kasoori methi powder
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½ cup Hung Curd
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to taste Salt
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For Finishing
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(melted) - 2tbsp Butter
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a generous pinch Chaat masala
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2tbsp Lemon juice
Directions
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.
Steps
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1
Done
|
For the DoughMix 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. |
|
2
Done
|
For FillingHeat 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. |
|
3
Done
|
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. |
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4
Done
|
For Tandoori MarinationWhisk 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. |
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5
Done
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Keep aside for 10mins, post that remove the cinnamon and mix the marination. Now the marinade has smoky flavour. |
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6
Done
|
For Shaping MomosTo 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. |
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7
Done
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Put the filling in the center and touch the edges with water using your fingers. |
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8
Done
|
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. |
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9
Done
|
For Cooking MomosHeat 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. |
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10
Done
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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. |
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11
Done
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Remove to a platter and baste it with butter, sprinkle chaat masala and squeeze some lemon. Serve them hot. |
