Veg Tandoori Momos are a delectable variant of the traditional Tibetan dumplings, Momos, infused with the flavors of Indian Tandoori cuisine.
These savory delights start with a filling of finely chopped vegetables such as cabbage, carrots, bell peppers, and onions, seasoned with aromatic spices like cumin, coriander, ginger, and garlic. The mixture is then carefully encased in a delicate dough made from flour and water, shaped into small pockets, and steamed until tender.
What sets Veg Tandoori Momos apart is the next step in their preparation: after the initial steaming, they are marinated in a vibrant blend of yogurt and Tandoori spices like red chili powder, turmeric, garam masala, and kasuri methi (dried fenugreek leaves). This marinade imparts a rich reddish-orange hue and an irresistible smoky flavor to the momos.
Once marinated, the Veg Tandoori Momos are threaded onto skewers and grilled or baked in a tandoor oven until they develop a crispy, slightly charred exterior while remaining juicy and flavorful on the inside. They are often served hot, garnished with a sprinkle of chaat masala, fresh cilantro, and accompanied by tangy mint chutney or creamy yogurt dip.
