Bhune Momo
Piping hot tandoori momos stuffed with chunks of soya, French beans, finely chopped carrots, onion, red chilli powder and served with garlic chutney.
Bhune Momo Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 min


- Medium

Preparation Time

- 20 min


  • FOR Dough
  • 2 cups All Purpose flour
  • Salt
  • 1 tsp oil
  • Water
  • FOR Stuffing
  • 1 cup Soya chunks
  • Water
  • 1 tsp oil
  • 1 tbsp garlic
  • 1 Green Capsicum
  • 1 Carrot
  • ½ cup French Beans
  • ½ cup chopped Cabbage
  • 1 tsp Ginger
  • 2 tsp Soya Sauce
  • Salt
  • ½ tsp Red Chilli powder
  • 1 tsp oil
  • FOR Marinade
  • 1 tbsp oil
  • 1 tsp Deggi Mirch powder
  • ½ tsp Turmeric powder
  • 1 cup yogurt
  • 1 tsp Garam Masala powder
  • ½ tsp roasted Cumin powder
  • ½ tsp Coriander powder
  • Salt


  1. 1

    To make the dough take All Purpose flour, Salt, 1 tsp oil, Water and make a soft dough.
  2. 2

    Rest the dough for 10 minutes.
  3. 3

    Soak soya chunks for few minutes, strain and make mince using grinder.
  4. 4

    in the pan heat oil, add chopped garlic chopped capsicum, chopped carrot, chopped French beans, chopped ginger, soya sauce, salt as per test and sauté.
  5. 5

    Add mince soya, red chilli powder in the stuffing mix.
  6. 6

    Spread the stuffing on a plate and let it cook for some time.
  7. 7

    Make small balls of the dough, place it on lightly dusted board.
  8. 8

    Roll each dough ball into a thin circle of about 2 to 3 inch diameter.
  9. 9

    Add water on all sides of the roti and fill the stuffing in the centre.
  10. 10

    For folding the Momo lift one side of the edge and starting pleating, towards the end join the pleats in the centre.
  11. 11

    Grease the steamer plate and steam the Momos till half done.
  12. 12

    For marination combine warm oil, doggy mirch powder, Turmeric powder, yogurt, garam masala powder, roasted cumin powder, coriander powder, salt.
  13. 13

    Add steamed Momos in the marination and coat them well.
  14. 14

    Put Momos on a skewers and roast it on a sigdi.
  15. 15

    Serve hot with Garlic chutney.
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