For filling
Add boiled potato, green peas, grated Cheese, chopped onions, grated carrot, turmeric powder, ginger-garlic paste, Maggi masala, Chat masala, salt to taste (note:- Maggi masala also contain salt).
Now Mix all the contents thoroughly so that it forms a soft non-sticky dough. You should be easily able to shape it into small balls. If your dough is sticky, you can add some Corn flour. Make small lemon sized balls and set aside in refrigerator for one hour.

Now, you will have to make a thin paste of Corn flour & maida flour. Add water as required and whisk well to form a lump-free, thin paste. Set aside. Next, make a bread crumbs. Coating the veg lollipops with bread crumbs gives a nice crunchy texture to them. 
After one hour remove the balls from refrigerator. In refrigerator balls become set.

Dip each of the lollipop balls in flour paste and roll them gently over bread crumbs so that they are uniformly coated.
Heat oil in Pan
Gently place the coated balls one by one into the hot oil. Fry it on low flame for one minute until light brown in colour. Flip it around so that they cook well on all sides. Shallow fry the balls on medium flame.
(Try to fry balls quickly after removing from refrigerator as balls are set otherwise they will break while frying).

I kept some potatoes balls aside for Momos. Make a dough of Maida and divide the dough into equal portions, to the size of a lemon.Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate. In every flatten dough add potato ball and fold the edges to semicircles and start pleating to give a nice characteristic pleats.

Grease the steamer with oil before placing momo from prevent sticking.
When water starts to boil, place the steamer on it and cover it. Steam the Momo for 10 - 15 minutes until the skin will begin to shine. As soon as you notice this, turn off the heat.
Transfer the Momo from the steamer into a serving platter and serve hot with tomato ketchup