How to Make Tandoori Chicken Momos (Traditional & Healthy Vegetarian Version)
Tandoori Chicken Momos are a delightful North Indian snack that fuses the smoky flavors of classic tandoori masala with the comfort of steamed dumplings. Traditionally, momos are popular in the Himalayan belt, but this North Indian adaptation gives them an aromatic twist with a tandoori marinade, making them a favorite during Indian festivals like Holi and Diwali. While the original dish includes chicken, our recipe uses protein-rich paneer as a vegetarian alternative, ensuring the dish remains both delicious and healthy. The outer covering is made with whole wheat atta instead of refined flour, making these momos a guilt-free treat. The stuffing, marinated in homemade tandoori masala, brings together the zing of ginger, garlic, and spices, offering a burst of flavors with every bite. This snack is perfect for gatherings, tea-time indulgence, or as a special treat for kids. Tandoori Chicken Momos showcase India's love for fusion food, combining street food charm with traditional North Indian spices.
Ingredients
- 1 cup Whole wheat atta (for momo dough)
- 150 grams Paneer (crumbled, as vegetarian chicken substitute)
- 1/4 cup Hung curd (for tandoori marinade)
- 1 tablespoon Ginger-garlic paste (adrak-lahsun paste)
- 2 teaspoons Tandoori masala (homemade or store-bought)
- 1/2 teaspoon Red chilli powder (lal mirch powder, adjust to taste)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Garam masala (optional for extra flavor)
- to taste Salt (namak)
- 1 teaspoon Mustard oil (sarson ka tel, for marinade)
- 1 small Onion (finely chopped)
- 2 tablespoons Coriander leaves (hara dhania, finely chopped)
Step-by-step instructions
Step 1 · Prepare the dough by mixing whole wheat atta with a pinch of salt a...
Prepare the dough by mixing whole wheat atta with a pinch of salt and enough water to form a soft, pliable dough. Cover and rest for 10 minutes.
Step 2 · For the stuffing
For the stuffing, combine crumbled paneer, hung curd, ginger-garlic paste, tandoori masala, red chilli powder, turmeric, garam masala, salt, mustard oil, chopped onions, and coriander leaves in a bowl. Mix well and let it marinate for 10 minutes.
Step 3 · Divide the dough into small balls
Divide the dough into small balls. Roll each ball into a thin circle (about 3 inches in diameter) on a lightly floured surface.
Step 4 · Place a spoonful of the tandoori paneer filling in the center of ea...
Place a spoonful of the tandoori paneer filling in the center of each circle. Fold the edges and pleat to seal the momos well.
Step 5 · Steam the momos in a steamer or idli cooker for 10-12 minutes until...
Steam the momos in a steamer or idli cooker for 10-12 minutes until the outer covering turns glossy and cooked.
Step 6 · Optional: For tandoori effect
Optional: For tandoori effect, brush momos lightly with oil and roast on a hot tawa or grill for 2-3 minutes until slightly charred.
Step 7 · Serve hot with green chutney or spicy tomato dip
Serve hot with green chutney or spicy tomato dip.
Why this recipe is healthy
By using whole wheat atta instead of maida and swapping chicken for paneer, this recipe becomes lower in saturated fat and calories while retaining protein content. Steaming the momos rather than frying keeps the dish light and nutritious, making it suitable for weight watchers and those seeking healthy Indian snacks. The spices also aid digestion and metabolism.
A note on tradition
Momos, though originally from the Himalayan regions, have been lovingly adopted across North India, especially in Delhi, Punjab, and Uttar Pradesh. The tandoori version is a more recent innovation, popularized in North Indian street food culture. These momos are now a hit at food festivals, college canteens, and festive gatherings, symbolizing India's knack for fusion cuisine and regional adaptation.