Air fryer recipe · Snacks
Air-Fryer Tandoori Momos
Smoky yogurt-marinated momos rolled in tandoori spice for a charred Indo-Chinese twist.
- 20 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 30kcal
- 2.7 gprotein
- 3.1 gcarbs
- 0.8 gfat
- 1.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Steamed veg momos12 pieces
- Hung curd1/2 cup
- Tandoori masala2 tbsp
- Ginger-garlic paste1 tbsp
- Kashmiri chilli and besan1 tbsp
- Oil and lemon1 tbsp
Method
Whisk the marinade
Beat the hung curd with the tandoori masala, ginger-garlic paste, Kashmiri chilli, roasted besan, oil and lemon into a thick coat. The besan soaks up water so the curd grips the smooth momos instead of sliding off.
Coat the momos
Gently fold the steamed momos through the marinade so every one is fully covered. Let them rest for fifteen minutes, which gives the spices time to settle into the skins and deepen the colour.
Skewer or space them
Thread the momos onto small skewers or lay them spaced apart on the tray. Wipe off any drippy excess marinade first so the coating dries and chars evenly rather than pooling and burning in spots.
Mist with oil
Spray the coated momos lightly with oil so the marinade can char and blister the way it would in a tandoor. Keep them in a single layer with gaps between so every side colours evenly.
Air-fry till charred
Air-fry at 190°C for 12 min, turning halfway, until the coating is dry with dark blistered spots. Finish with a squeeze of lemon while they are hot to cut through the rich, spiced curd.
