Tandoori Momos

Ingredients

• 1 cupMaida (for dough)
• 1/4 cupMilk (for dough)
• 2 tspOil (for dough)
• 1/2 tspBaking powder
• to tasteSalt
• 1 cupCabbage, chopped
• 1/2 cupCarrot, grated
• 1/2 cupCapsicum + onion, chopped
• 1/2 tspBlack pepper
• 1/2 cupHung curd
• 1 tspRed chilli powder or Schezwan sauce
• 1/2 tspKasuri methi
• 2 tspGinger-garlic paste
• 2 tspTandoori masala
• a few dropsOrange-red food colour
• 2 tspMustard oil

Method

1. 1

   Knead a soft dough: maida + milk + oil + baking powder + salt. Rest 20 minutes.

2. 2

   Filling: in a pan, sauté the chopped cabbage, carrot, capsicum and onion for 2 minutes. Season with salt and pepper. Cool.

3. 3

   Roll the dough into thin small discs. Place a spoon of filling in the centre; pleat into momo shapes.

4. 4

   Steam in a momo basket or oiled steamer plate for 8–10 minutes until the dough turns translucent.

5. 5

   Marinade: whisk hung curd with chilli powder/Schezwan sauce, kasuri methi, ginger-garlic paste, tandoori masala, orange-red colour and mustard oil.

6. 6

   Dip the steamed momos in the marinade. Rest 15 minutes.

7. 7

   Grill the marinated momos under a flame, in an air-fryer or on a hot tawa till char marks appear, 3–4 minutes total.

8. 8

   Serve hot with mint chutney and Schezwan dip.