Name: Corn and mushroom wheat momo recipe by Priyanjali Joardar at BetterButter
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 5
Ingredients: For Filling; Corn 1/3 cup; Mushroom 1/2 cup; Capsicum 1/4 cup; Cottage cheese 1/4 cup; Onion 1 chopped; Garlic 4-5 clove; Ginger 1 inch; Syracuse spice 1 tablespoon; Soya sauce 1 tablespoon; Tomato ketchup 1 tablespoon; Red chilly sauce 1 tablespoon; Salt to taste; Olive oil; For momo; Whole Wheat Flour 1 cup; Oil 1 tablespoon; Salt

ABOUT Corn and mushroom wheat momo RECIPE

Healthy whole wheat momos with delicious corn and mushroom filling made with Syracuse spice.

Ingredients Serving: 5

For Filling
Corn 1/3 cup
Mushroom 1/2 cup
Capsicum 1/4 cup
Cottage cheese 1/4 cup
Onion 1 chopped
Garlic 4-5 clove
Ginger 1 inch
Syracuse spice 1 tablespoon
Soya sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Red chilly sauce 1 tablespoon
Salt to taste
Olive oil
For momo
Whole Wheat Flour 1 cup
Oil 1 tablespoon
Salt

Instructions

Take olive oil in a fry pan, add the chopped onions.
Add in chopped Ginger and garlic.
Add in mushroom, corn and capsicum. Saute them for few minutes.
Add Syracuse spice, black pepper, soya sauce, red chilly powder, tomato ketchup and salt. Mix everything well.
Add the crumbled cottage cheese. Combine everything well for 2 minutes and the filling is ready. Allow it cool down before filling it up.
Meanwhile form a stiff dough with whole wheat flour, salt and little oil. Cover and keep the dough aside for half an hour
Pinch out small portion of the dough, roll it out of thin.
Place a tablespoon of filling in the center.
Pleat the edges and bring them together to the center and seal it.
In the same prepare all the momos and steam in steamer for 15 minutes
Serve hot with schezwan chutney

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