Take 2 cups of refined wheat flour (maida) in a bowl, add salt to taste, mix it, and then add lukewarm water gradually to make a tight dough. Cover it with cellophane paper and let it rest for about 25 to 30 minutes. (Pro tip: A tight dough makes stuffing easy. If it is soft, put it in the fridge).

Take 100 gm of soya chunks. Boil them for about 3 to 4 minutes. Strain them, wash them in cold water, and squeeze all the water out.

Grind them in a grinder. Transfer it to a bowl.

Take another, bowl and grate 1 medium-sized cabbage and 2 medium-sized carrots. Add salt, mix it nicely, and put it aside for about 5 minutes. (Pro tip: Adding salt to the vegetable will allow them to release water from it).

Take a kadai, add 1 tbsp of ghee (clarified butter), 1 tsp garlic, and 1 tsp ginger, both finely chopped. Fry them for about half a minute. Then add 1 tsp of fresh green chilies (finely chopped) and stir it to cook it nicely on a medium flame.

Add the ground soya chunks to it. Turn the flame to high and cook till dry.

Add salt to taste and mix it.

Squeeze the grated vegetables dry. Add the cooked soya chunks to it. (Pro tip: You can also do it the other way to cook the vegetables as well. However, I do not prefer it because the vegetables get cooked while steaming the momos).

Add 1 cup of onions, ½ cup of fresh coriander leaves, ½ cup of spring onions (all finely chopped), and 1 tsp of aromat powder to it. Mix them nicely.

Add 1 tsp of Kashmiri chili paste, 1 tsp of white vinegar, and 1 tsp of soya sauce to it and mix them well.

Now, take the dough, cut it into small pieces, and sprinkle a bit of maida over them.

Roll each piece.

Put the stuffing and seal it carefully. (Pro tip: The shape of the momos depends on how you seal them).

Put them on a plate and let them set for about 5 minutes.

Now, grease the tray of the steamer with ghee, butter, or oil, and put all the momos in it.

Steam them for 10 to 15 minutes. Finally, grease the momos with a little bit of butter or ghee to prevent them from drying. (Pro tip: Do not steam momos for a long time or else they will become dry and stiff. Cover it with a wet cloth if you have to).

Your tasty homemade vegetable momos are ready. Lay them on a plate and serve them hot with a small bowl of tomato ketchup and mayonnaise or yogurt.