Heat a pan on a medium flame and add 1 tbsp of butter. When the butter melts, add 2 pieces of green chilies (finely chopped) and 2 tbsp of sweet corn (fresh or frozen, finely chopped or crushed). Stir them continuously and fry them for about a minute.

Now, add 2 cups of cabbage (grated), salt to taste, and 1 tsp of black pepper powder to it. Fry them for about two minutes on a medium flame. (Pro tip: Do not burn the cabbage. Just remove the moisture from it).

When there is little or no moisture in the cabbage, turn off the flame of your gas stove and take it out on a plate. Spread it and keep the plate aside to let it cool down completely.

In the meantime, to make the dough for the momos, take 1.5 cups of refined wheat flour (maida) and salt to taste in a mixing bowl. Mix them nicely and then add normal water at room temperature as required gradually to make a relatively stiff dough. Cover it with a damp cloth and let it rest for 10 minutes to set properly.

Now, add 1 tbsp of spring onions (finely chopped) and 4 pieces of cheese cubes (grated) to the cabbage mixture that has cooled down by now.

Mash and mix them all very nicely.

Make small portions of the dough.

Roll each of them like a small puri. It should be very thin. (Pro tip: You can sprinkle a bit of dry flour or sprinkle a little bit of oil if the dough sticks to the rolling pin or the surface).

Put a little bit of the filling in the center.

Now, lift one side of the puri, make one fold, and overlap it with subsequent folds, moving in a circular way.

When you are halfway through, press the remaining part together to seal properly to get a semicircular momo.

To steam the momo, take a steamer basket, an idli tray or any plate with holes in it, grease it nicely with a little bit of oil and place the momos in it keeping a distance between two momos to prevent sticking with one another.

Now, put an adequate amount of water in a kadai or a steamer.

Place the container with the momos on it once the water starts boiling. Cover it and let the momos cook for 10 to 12 minutes on a medium flame. (Pro tip: Do not overcook the momos. Over steaming the momos will make them chewy).

Your homemade delicious cheese momos are ready to enjoy. Take them out from the steamer carefully, serve them on a plate with a spicy red chutney.