In a bowl, add all-purpose 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. Add 1 teaspoon of oil and knead again. Set this aside for ten mins.

In a pan heat 1 teaspoon of oil. Add finely chopped spring onion bulbs and fry for few seconds. Add sweetcorn kernels, add salt required and stir fry for 5-7 mins on low flame. Add soy sauce, pepper powder, chopped spring onion greens and stir fry for a couple of minutes. Remove from flame and let this mixture cool down completely.

Roll the prepared dough into a log and cut it into equal sized roundels. Roll each cut piece into a ball and set aside. The balls should be couple of cms in diameter.

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/flour on the surface of the dough if it is sticky while rolling. Place a teaspoon of the prepared sweetcorn stuffing in the center of the rolled momo sheet. To start making the momo, take an edge of the rolled dough and form pleats one after another, while pressing them together. Bring the pleats together and seal them at the top by giving a quick twist. Repeat this with the rest of the momos.

Serve hot with chilly garlic chutney.