In a mixing bowl add 1 cup all-purpose flour, 1 tablespoon corn flour and salt. Adding water little by little, knead the dough soft and firm. There should not be any cracks and the dough should be pliable & soft. Add 1 teaspoon of oil and knead again for 4-5 mins. Set this aside for ten mins.

In a pan heat 2 teaspoon of oil. Add 5-6 garlic cloves finely chopped.

After a few seconds, add 1 onion finely chopped and fry for a minute.

Next add almost 2 cups of mixed vegetables finely chopped (I used carrot, French beans and cabbage). Fry for 2-3 mins on medium flame.

Add salt required and cook covered for 5-7 mins on low flame.

Now add 1 teaspoon soy sauce, ½ teaspoon pepper powder and mix well. Cook for a minute.

Finally add 3-4 stalks of chopped spring onion greens and stir fry for a minute. Remove from flame and let this mixture cool down completely.

Make small sized balls from the momo dough. Roll each ball of dough until smooth and set aside. The balls should be couple of centimeters in diameter, not more.

Take a ball of dough and roll it as thin as possible. When the rolled sheet is lifted, it should be as thin as a sheet of paper. Apply oil/dust some flour on the surface of the dough if it is sticky while rolling.

Place a tablespoon of the prepared veggie stuffing in the center of the rolled momo sheet. Do not under-stuff or overstuff the momo. Adjust the amount of stuffing depending on the size of the rolled out momo sheet.

To start shaping the momo, apply some water along the edges of the sheet and fold it in half. Tightly seal the edges together. The momos can be left at this shape too.

Make frills at the sealed end by making small folds. Refer to the video recipe for more details. Repeat this with the rest of the momos.

Meanwhile, set a cast iron pan with 2 teaspoon oil on medium heat. Once hot, reduce the heat. Place the prepared momos in the hot pan.

Cook for 3-4 mins until the bottom is crisped up and golden. The top of the momo should look plump. It is optional to flip the momos at this stage. I flipped them and cooked on the other side for 2-3 mins.

Flip them again and when the pan is really hot, quickly pour ¼ cup of water. Be cautious when pouring the water as it can sizzle and splutter around.

Quickly cover the pan and steam cook for 5-6 mins.

When all the water has evaporated and the top of the momos change color and look cooked, let them crisp up for another 2 mins. Remove from heat.

Serve hot with chilli garlic chutney or schezwan chutney.