Tandoori Momos Ghar Pe Kaise Banaye | तंदूरी मोमोस Without Tandoor | Street Style Momos Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 1.3M views Sep 12, 2021

Learn how to make Tandoori Momos at home on your gas, using your roti jali or griller. In this video, I am going to show you how to make the street delicacy of North Indian and North East India. *Tandoori Veg Momos* Prep Time - 30mins

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For the Dough

All-Purpose Flour (Maida) - 1 cup
Salt - a generous pinch
Oil - 1½ tbsp
Warm Water - 100ml (½ cup approx)
FILLING-
Oil - 3tbsp
Garlic chopped - 1tbsp
Ginger chopped - 1tbsp
Green chilli chopped - 2tsp
Onion chopped - ¼ cup
Carrots chopped - ½ cup
Cabbage chopped - ½ cup
Mushrooms chopped - ¼ cup
Paneer mashed - ½ cup
Salt - to taste
Pepper Powder - a generous pinch
Soya sauce (light) - 2½ tbsp
Spring onion chopped - ½ cup
Cornstarch -1tbsp
Water - a dash
Coriander chopped - a handful
Spring onions - a handful
Oil - for deep frying

FOR SMOKING

Cinnamon Stick - 1no
Ghee - 1tsp
TANDOORI MASALA -
Mustard oil - 5 tbsp
Kashmiri chilli powder - 1½ tbsp
Lemon - 1 no
Garlic paste - ½ tbsp
Ginger paste - ½ tbsp
Kasoori Methi Powder - ½ tsp
Hung Curd - ½ cup
Salt - to taste

FOR FINISHING

Butter (melted) - 2tbsp
Chaat masala - a generous pinch
Lemon juice - 2tbsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Tandoori Momos Ghar Pe Kaise Banaye?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.