Take the 1 cup whole wheat flour and ¼ teaspoon salt in a mixing bowl.

Add water in parts. I added overall ¼ cup water + 3 tablespoons water.

Mix and then begin to knead to a soft dough.

Cover the dough and keep aside for 30 minutes.

Finely chop or grate all the vegetables. You will need ⅓ cup finely chopped carrot, ⅓ cup finely chopped cabbage, ⅓ cup finely chopped capsicum and ¼ cup finely chopped onions or spring onions. Take the veggies in a mixing bowl.over the dough and keep aside for 30 minutes.

Add 1 teaspoon finely chopped ginger.

Next add the following spices – ⅛ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder and ¼ to ½ tsp black pepper powder.

Season with salt.

Mix everything very well. Do check the taste and add more salt or red chili powder or black pepper powder if required. Keep aside.Grease the steamer pan very well with oil and keep aside.

Divide the dough in small or medium sized balls.Sprinkle some flour on a dough ball.

Roll each dough ball into a thin circle of about 4 to 5 inches in diameter. try to get the edges to be thin and the center to be thick.

Apply water with your finger tip or with a small pastry brush towards the circumference edge.

Place 2 to 3 tablespoons of vegetable stuffing in the center.

Lift one side of the edge and start to pleat.

Start folding and forming the pleats one by one.

Towards the end, join the pleats in the center.Prepare all momos this way and keep them covered under a moist napkin. Till you are ready to steam them. I kept them directly in the greased pan and covered with a moist cloth while shaping and folding other momos. keep some space between them so that they don’t touch each other.

Heat 2 to 2.5 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil. Place the pan with momos in the steamer.

Steam them for 10 to 12 minutes. don’t overdo the steaming, as the dough becomes dense and dry. the steaming time may vary upon the thickness of momos’ cover and the size of momos. If you make small momos, then 6 to 7 minutes is fine for steaming. When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a glossy look. The time of cooking varies from the intensity of the flame and kind of pan and the steamer you are using.

Once done, then Serve whole wheat momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve them with red chilli garlic chutney. They also go very well with a spicy sauce.