Take 1 cup of refined wheat flour (maida) in a bowl. Put 1 tbsp of cooking oil and salt to taste in it. Mix them nicely, add water gradually as required, and make a soft dough. Cover it and keep it aside for half an hour to set. (Pro tip: You can brush the dough with a little bit of oil to retain its tenderness).

Now, take a plate and grate or finely chop 1 small piece of onion, 2 fresh green chilies, 1 tsp of garlic, and 1 tsp of ginger.

Also, grate 1 large piece of potato.

To make the stuffing, take 1 tbsp of cooking oil in a hot frying pan and add the grated onion and fresh green chilies. Fry them for a minute or so.

Now, add the grated potato. Mix it and cook it nicely on a medium flame for a couple of minutes.

Then, add the grated ginger and garlic and mix them as well.

Add salt to taste. Mix it.

Now, add two eggs to it.

Mix it and cook it for another couple of minutes on a low flame. When done, transfer the stuffing onto a plate.

Take the dough. Take a piece of it. Take a rolling surface and pin and roll it to make a large circular chapati.

Use a stainless-steel glass to cut small circular pieces from it. (Pro tip: You can make even smaller balls and roll them to make these smaller pieces individually. However, ensure that they are not very thick).

Now, take each circular piece. Place a little bit of the filling in its center.

Apply a little bit of water on the edge with your finger.

Fold it.

Repeat the same process to make all the momos. Keep them on a plate and keep them aside for about 5 minutes to set properly.

Now, take a steamer. Grease it with a little bit of oil. Arrange the momos in it. Steam it for about 20 to 30 minutes. (Pro tip: Ensure that there is adequate space between two pieces of momos because these will swell up when cooked).

When done, take them out. Your homemade egg momos are now ready to serve. Lay them on a plate. Sprinkle a little bit of tomato ketchup on them for garnishing and serve them hot.