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.

CIF Kitchen Khiladi Contest

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)

Dough

Wheat Momos Stuffed With Mustard Leaf Recipe

Whole wheat flour (1-1/4^thCup)

White flour (maida) (1/4^th Cup)

Kosher salt (1/4^th tsp)

Olive oil (1 tsp)

* Ginger powder ( 1 pinch)

Water (1/2 cup)

Filling

+ Mustard Leaves (1 bunch 3-4 leaves)

Spring onion (2-3 shoots)

Onion (1/2)

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)

Wheat Momos Stuffed With Mustard Leaf Recipe

* 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)

Dipping sauce

Garlic (1-2 cloves)

*powdered ginger (1 pinch)

Red chilli (1 finely chopped)

Spring onion (1 shoot)

Water (1/4^th cup)

Corn flour (1 tsp)

White vinegar (1 ½ tsp)

Sugar (1/2 tsp)

Oil (1/4^th tsp)

Preparation method

Dough

Wheat Momos Stuffed With Mustard Leaf Recipe

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

Filling

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

Wheat Momos Stuffed With Mustard Leaf Recipe

Stuffing and shaping momos

Wheat Momos Stuffed With Mustard Leaf Recipe

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.