Stuffing
Momos with Mustard dip
Dough for wrappers:
3 cups All-purpose flour(Maida)
1 tablespoon oil
1 cup water
Pinch of salt
Filling:
1 cup onion, finely chopped
1/2 cup spring onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1 capsicum finely chopped
1/2 cup cabbage,mushrooms, capsicum finely chopped
1/2 cup baby-corn finely chopped into round pieces
2 tablespoon oil
4-5 tablespoon of schezwan sauce
1 teaspoon of soya sauce
1 teaspoon freshly ground black pepper
Salt to taste
Dip :
2 tablespoon Dijon mustard sauce
1 tablespoon very finely chopped onions
Finely chopped coriander leaves
3 tablespoon olive water
1 tablespoon water
Freshly ground pepper
Preparation:
Dough:
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.
Filling:
In a frying pan, add 2 tablespoon of oil along with all the finely chopped vegetables. Stir fry the mixture along with schezwan and soya sauce. Finely add pepper and salt as per taste. Let the mixture cool for about half an hour. Take care to see that there is no water content left in the mixture.
Assembly:
Give the dough a final knead.
Make small, marble-sized balls out of the mixture prepared earlier. Roll out very thin and small chapattis from the dough. Fill them with the filling and give it the desired shape.
Then steam them in the idli maker for about 10 minutes.
Tangy mustard dip:
Combine all the ingredients in a glass bowl and give it a good whip until the mixture is homongenous.
