Tandoori Veg Momo

For filling
• 1 and 1/2 cup carrots, cabbage, bell peppers
• 2-3 garlic cloves, minced
• 2 scallions, chopped
• 2 teaspoon soy sauce
• 1 teaspoon ketchup
• 1 teaspoon vinegar
• Salt and pepper to taste
• 1 tablespoon oil

For marinate
• 1 cup yogurt
• 1 tablespoon ginger garlic paste
• 1 teaspoon TRS red chilli powder
• 1/2 teaspoon TRS Ground mango
• 1 teaspoon TRS tandoori masala
• 1/2 teaspoon TRS turmeric powder
• Salt to taste
• 1 tablespoon Oil
• 1 cup all-purpose flour

For stuffing
• Heat oil in a pan and add ginger garlic and onions. Stir and add scallions and sauté for a
minute.
• Add chopped vegetables, stir and cook in high heat for 5 minutes.
• Add soy sauce, vinegar and ketchup.
• Keep stirring in between and add salt and pepper

• Take flour in a bowl and knead a stiff dough. Keep it covered.
• Roll the dough into a log and cut out small portions out of it.
• Roll each portion into a round ball.

• Take one ball and dust it with flour. Roll it into a thin circle.
• Place a helpful of stuffing in the centre of the circle. Fold it lengthwise.

Start pinching the dough by making pleats and cover it

• Likewise make all the Momos.
• Heat oil for few frying in a pan and half fry the Momos.
• Remove from oil and keep aside.
• In a mixing bowl add yougurt and the rest of the spices to marinate.
• Add in half fried Momos and keep them to marinate for 15-20 minutes.
• Heat a teaspoon oil in a pan and roast the Momos
• Alternatively, you can use a grill pan or BBQ pan to roast them.
• Serve hot with chutney.