Wheat Momos Stuffed With Mustard Leaf Recipe
Wheat momos stuffed with mustard leaf is a healthy delight made from whole wheat flour with an interesting stuffing of vegetables, tofu and various sauces.
Cancer Institute Foundation (CIF) organized the Kitchen Khiladi Contest 2013 which was a huge success with participants from all over the bay area, esteemed judges, CIF volunteers and amazing audience.
You can read more about them on http://www.cifwia.org.This event was a fundraiser for a noble cause which was to raise money to treat 10 kids suffering from cancer.
Below mentioned is the recipe for healthy and beautifully presented Wheat Mustard Green Momos created by Pradipmaya Maharana, Yashodhan and Swapna which won the first prize at the contest.
For the entire coverage of the contest read the post CIF Kitchen Khiladi Contest 2013
Ingredients ((Makes approx. 20 momos)
Whole wheat flour (1-1/4th Cup)
White flour (maida) (1/4th Cup)
Kosher salt (1/4th tsp)
Olive oil (1 tsp)
* Ginger powder ( 1 pinch)
Water (1/2 cup)
+ Mustard Leaves (1 bunch 3-4 leaves)
Spring onion (2-3 shoots)
Carrots (1 small)
Cabbage (1/4 th cup finely chopped)
Extra firm tofu (2-3 square inch cubes)
Garlic (2-3 cloves)
Green chili (1-2)
* Ginger powder ( 2 pinches)
Freshly ground Black pepper (½ tsp)
Low sodium soy sauce (2 tsp)
White vinegar (1 tsp)
Sesame oil (1 1/2 tsp)
Corn flour (1/2 tsp)
Garlic (1-2 cloves)
*powdered ginger (1 pinch)
Red chilli (1 finely chopped)
Spring onion (1 shoot)
Water (1/4th cup)
Corn flour (1 tsp)
White vinegar (1 ½ tsp)
Sugar (1/2 tsp)
Oil (1/4th tsp)
In a kneading bowl mix the whole wheat flour, white flour, salt and powdered ginger
Bring to boil ½ cup of water
Slowly mix into the flour and knead the dough, Make sure not to add all the water just add enough to make a soft dough (more like a puri dough not as soft as chappati dough)
Add oil and knead again, roll into a ball and wrap it in a plastic wrap or keep it covered for at least 15 minutes. This is very important for the release of glutens and making soft momos
While the dough is settling, In a sauté pan add sesame oil, add chopped garlic , ginger powder , finely chopped green chili and sauté
Add finely chopped onion and sauté
Add finely chopped mustard leaves, finely chopped carrots, finely chopped cabbage sauté and cook covered for 3-4 minutes (Do not overcook)
Add finely chopped tofu, salt and pepper and sauté.
Add small amount of water to the corn flour to make a smooth paste
Add the paste and stir properly. This helps absorb extra moisture and keeps the filling from being too watery and spoiling the momo while steaming
Add the vinegar and stir
Spread the filling to cool
Stuffing and shaping momos
Remove the dough from the wrap
Divide it into 2 equal parts
Roll the dough into a cylinder (1 inch thickness)
Cut it into small pieces enough to make a puri size
Make round puris out of it , do not make it too thin.
Always keep the dough and the rounds covered under damp paper towel or cloth
Take one round and add 1 table spoon full of filling on to it
Roll the momos into desired shape (simplest is like the modak) There are many different shapes that can be made out of it. Refer to this video for the same.
Steaming the momos
Traditionally steamed in bamboo steamers, but any steamer is fine. Even idly steamer works well.
Lightly oil the surface before placing the momos
Alternatively you can use banana leaf or porous cloth.
Make sure that momos are place apart; this will avoid the momos from sticking
Bring water to boil rigorously and place the momos and covet it for 10-12 minutes
Serve the momos hot.
While the momos cook prepare the dipping sauce
Add oil and garlic and chili and sauté.
Add spring onion and sauté
Add water and bring it to boil
Add soy sauce
Mix the corn flour in cold water to form smooth paste
Add the corn flour into the liquid stirring constantly
Once it thickens add sugar and vinegar and mix well
Let it cool before serving.
Other simple sauces like green chili dipped in vinegar
Vinegar, chili sauce and soy sauce mixture can be served along with it.
Sweet and spicy ginger sauce also goes well with it.
View more pictures from this event at Anita Mokashi Photography Blog