Love for momos is a universal feeling. This winter why settle for just momos when you can kick it up a notch and try some grilled momos? Grilled Momos? ….Yup, you heard us right. Grilled Tandoori Momos!
Don’t wait too long to try this sumptuous recipe. Or you will regret every minute wasted.
Grilled Tandoori Momos
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serves 6-8
Ingredients:
For the Chicken Stuffing
- Chicken (minced) – 500 gms
- Onion (finely chopped)- 1
- Cabbage (finely chopped)- 1 cup
- Carrot (finely chopped)- 1 cup
- Ginger (finely chopped)- 2 tsp
- Garlic (finely chopped)- 2 tsp
- Chilli Powder- 1 tsp
- Freshly Ground Pepper- ½ tsp
- Coriander Leaves (finely chopped)- 4 Tbsp
- Gingelly Oil- 4 Tbsp
- Salt to taste
- Soya Sauce- 2 Tsp
- Few drops of water (not too much, just enough to bind the filling)
For the Tandoori Marinade
- Thick Curd- 1 Cup
- Gram Flour- 8 Tbsp
- Kasuri Methi (Crushed)- 1 Tbsp
- Red Chilli Powder- 4 Tsp
- Garam Masala- 2 Tsp
- Chaat Masala- 2 Tsp
- Ginger Garlic Paste- 2 Tsp
- Coriander Leaves (finely chopped)- 2 Tbsp
- Juice of half lemon (freshly squeezed)
- Black salt- 1 tsp
- Salt to taste
- Water (if required, to adjust consistency of tandoori paste)
For the Dough
- All Purpose flour – 1 cup
- Oil – 1 tsp
- Salt to taste
- Water- as required
Method:
- In a bowl add all the ingredients for the Chicken Stuffing and combine well. Keep it aside.
- In a separate bowl, combine the ingredients for the marinade. Mix well and keep aside.
- In a large mixing bowl, add salt and oil to the all purpose flour and combine. Gradually add water and knead well for about 5 minutes. The dough should be soft, smooth and pliable. Do not forget to keep the dough covered with a wet cloth to avoid hard and dry momos.
- Dust the working surface with some flour and spread out the dough with the help of a rolling pin. Spread the dough as thin as possible.
- Use a large round cookie cutter and cut out thin and even circles. Keep aside covered with damp cloth.
- Take a dough circle and place some chicken stuffing in the center. Lift up the sides of the dough, pleat and crimp on top to seal. Make sure your hands are dry.
- Shape all momos this way and keep them aside, covered.
- Heat some oil in a pan. Deep fry the momos until crisp and golden. Drain off the excess oil on a paper towel and set aside.
- Transfer the fried momos to the marinade bowl and coat well. Let it sit for about 15 minutes.
- Thread the marinated momos onto the skewers gently.
- Heat up your charcoal grill. When the Grates are hot, place the skewered momos on it.
- Baste with oil intermittently as you turn it around.
- When the momos have been grilled to a smoky perfection, transfer it to a plate.
- Serve hot with some crisp onion rings, juicy lemon wedges and fresh mint chutney.
No better way to kick start your winter evenings than this. Trust us!
[P.S: Leave us your Reviews and Suggestions in the Comment Section. They mean a lot.
Happy Grilling!]
Leave a comment