firstly, in a large bowl take 2 cup maida, ½ tsp salt, and mix well.

add water as required and knead the dough.

knead for 5 minutes or until the dough turns smooth and tight.

cover the rest of the dough for 20 minutes.

firstly, in a large wok heat 2 tbsp oil.

add 2 chilli, 1 inch ginger, 3 cloves garlic, and 2 tbsp spring onion.

stir fry on high flame.

add 1 carrot and saute until the carrot softens slightly.

also add 3 cup cabbage, ½ tsp pepper powder, and ½ tsp salt.

stir fry on high flame until the cabbage softens slightly. make sure not to overcook the stuffing, as the cabbage will turn mushy and releases water.

after the dough has rested for 20 minutes, knead the dough again.

pinch a ball sized dough and dust with maida.

roll to thin thickness.

you can cut the wrap using a round bowl.

roll again to get the wrap as thin as possible.

stuff the stuffing in the centre and spread some water on the sides.

now start pleating or folding to have different shapes. water helps to seal the momos easily.

place the shaped momos into the steamer. make sure to brush the plate with oil to prevent it from sticking.

cover and steam for 10 minutes, or until the momos turn shiny.

finally, enjoy veg momos with spicy momos chutney.