Vegetable Momos

To make the dough for the outer covering 

In a bowl add maida, salt and water and knead a dough not very soft though ( or it won't hold the filling well). Knead the dough and coat with oil and keep aside covered with a damp cloth. ( You make keep it aside for 15-20 mins before rolling them).

To make the filling 

In a pan add oil and  add garlic and ginger and saute until the raw smell is gone. Add onions and saute until they are translucent.  Then add cabbage and carrot and saute until the water is completely gone. Add salt, pepper, momo masala, coriander and mix. ( Remember the filling should be totally dry or else will make the momos very soggy)

To shape the Momos

Make small balls of the dough and keep aside. Take a small ball and roll the dough into a small puri sized round shape. Fill in the filling and shape them into a desired shape you want. Seal the edges thoroughly.

To steam the momos 

You may place the momos in a steamer / cooker and steam them until the covering turns translucent ( do not put on the whistle if steaming in a cooker). If you don't have a  steamer or cooker alternatively you can place a pot of water and place a strainer ( slightly greased with oil) and place them over it ( just dip the base of the momos with water and place them on the strainer and steam for 10 mins or so or until the cover turns translucent.

Serve the Vegetable momos  hot along with some Momo chutney ( recipe mentioned below).

Momo Chutney

Boil 2 tomatoes in water ( to you may even grill them on open gas flame). Along with the  tomatoes also boil  3-4 dried red chillies ( Kashmiri or bedgi variety) . Take out the skin of the tomatoes and keep aside.

In a pan add very little oil and saute 2 tsp finely chopped garlic and add the boiled tomatoes and the red chillies. Cook until the tomatoes are mushy. Add salt and sugar to taste.  Take them out in a pan and allow it to cool completely and then grind into fine paste. Momos chutney is ready to serve.