Veg Momos

In a bowl, combine 1 cup all-purpose flour, 1/2 tsp salt, and 1 tbsp cooking oil.

Gradually add about 75 ml of water, mixing and kneading until a firm but pliable dough forms. The dough should not be too soft.

Cover the dough with a lid or plate and let it rest for 15 minutes.

Heat 1 tsp cooking oil in a pan over medium flame. Add 4 cloves chopped garlic and 2 chopped green chilies. Sauté for a few seconds until fragrant.

Add 1/2 chopped onion and sauté for about 30 seconds. Then add 100 gm grated cabbage and 1/2 grated carrot. Mix well.

Stir-fry the vegetables for about 1/2 minute on medium flame until they are slightly cooked but still retain some crunch. Add salt to taste, 1/3 tsp black pepper, and 1 tsp soy sauce. Mix well.

Add 1/3 cup chopped spring onions and mix. Turn off the flame and let the stuffing cool down completely.

Knead the rested dough once more. Divide it into small, equal-sized balls. Roll each ball into a small, thin poori shape, ensuring the edges are thinner than the center.

Place about 1.5 to 2 tsp of the cooled stuffing mixture in the center of each poori. Apply a little water on the edges of the poori.

Fold the poori in half like a gujiya, then bring the edges together and seal them by pleating. Alternatively, make small folds from one side to the other, bringing all edges together at the top and sealing to form a round shape. Repeat the process for all momos.

Add about 1 liter of water to a steamer pot or rice cooker and bring it to a boil over medium flame. Grease the steaming tin with a little oil or line it with cabbage leaves.

Carefully place the shaped momos in the greased steaming tin, ensuring they do not touch each other.

Place the steaming tin over the boiling water, cover with a lid, and steam for 10-12 minutes, or until the momos appear slightly translucent and cooked through.

Carefully remove the steamed momos from the steamer and serve hot with momo chutney or schezwan chutney.