Delicious Veg Momos with Spicy Dipping Sauce

1In a mixing bowl, combine the all-purpose flour (2 cups) and salt (½ teaspoon). Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

2In another bowl, heat oil (1 tablespoon) over medium heat. Add onions and sauté until translucent. Then add ginger-garlic paste (1 teaspoon) and sauté for another minute.

3Add chopped cabbage, carrots, bell peppers, and green peas to the pan. Stir-fry for about 5-7 minutes until the vegetables are slightly tender but still crisp.

4Add soy sauce (1 tablespoon), black pepper (½ teaspoon), red chili powder (½ teaspoon), and lemon juice (1 tablespoon) to the vegetable mixture. Mix well and cook for another 2 minutes. Remove from heat and let it cool. If desired, add chopped cilantro for extra flavor.

5Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle on a floured surface.

6Place a spoonful of the vegetable filling in the center of each circle. Fold the edges over the filling and pinch to seal, creating a pleated shape. Ensure there are no gaps to prevent the filling from leaking out during cooking.

7Prepare a steamer by boiling water in a pot. Place the momos in the steamer basket, ensuring they are not touching each other. Cover and steam for about 15-20 minutes until they are cooked through and slightly translucent.

8Serve the momos hot with a spicy dipping sauce made from soy sauce (1 tablespoon), chili sauce, and vinegar.