Tandoori Momos


Tandoori Momos


For Outer Layer

  • 1 cup Refined Flour
  • 1/4 tsp Salt
  • 1 tsp Oil
  • 1/2 Cup Water

For Fillings

  • 1 tsp Oil
  • 1 chopped Garlic clove
  • 1 chopped Onion
  • 1 cup grated Cabbage
  • 1 cup grated Carrot
  • 1/2 tsp Salt
  • 1/2 tbsp chopped Coriander
  • 1 1/2 tsp Everest Black Pepper Powder
  • Everest Momo Masala


  • 1/2 cup Curd
  • 1 tsp Ginger-Garlic paste
  • 1 tsp Everest Black Pepper Powder
  • 1 tsp Everest Red Chilli Powder
  • 1 tsp Everest Coriander Powder
  • 1 tsp Everest Cumin Powder
  • 1 tsp Everest Chaat Masala
  • 1 1/2 tbsp Besan
  • Salt to taste


Prepare Covering

  • In a large mixing bowl, take refined flour, salt, oil and mix well. Add water to the mixture and knead a smooth dough. Let it rest is for 20 mins.

Prepare Stuffing

  • Heat oil in a pan, add garlic clove and onions. Sauté till it turns translucent.
  • Now add cabbage, carrot, salt and Everest Black Pepper Powder. Mix well, cover and cook until soft.v
  • After about 20 mins, take the prepared dough and roll out small balls from it.
  • Take about 1 tsp of stuffing and place into the middle of the dough.
  • Use your fingers to pull the dough together and pleat one side to the other, using your fingers to seal. Repeat this process for all the dumplings.
  • Now heat the steamer and place the momos in it with some distance. Let it steam for about 10 mins.

Prepare Tandoori Marinade

  • In a large bowl, take curd along with ginger-garlic paste, Everest Black Pepper Powder, Everest Red Chilli Powder, Everest Coriander Powder, Everest Cumin Powder, Everest Chaat Masala, Besan and salt
  • Mix well for all the spices to combine well.
  • Place the steamed momos in the prepared marinade and let it rest for an hour.
  • Now preheat the oven at 200*c for 10 mins. Line the baking tray with parchment paper and keep aside.
  • Arrange the marinated momos in the baking tray.
  • Place them in the oven for 10 mins until charred. Serve tandoori momos topped with Everest Chaat Masala along with a sweet and sour dip.
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