Tandoori Veg Momo

with flour, vegetables
Preparation Time: 30 mins or under
High Fibre

An Indian take on a Nepali classic. These momos are a perfect snack to cook during the weekend. Perfectly pairs with cold drinks.



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
• 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.

Try our homely recipes