Dip: soak chillies in hot water for at least 10 min. Teansfer them into the grinder along with the water. Add rest of the ingredients for the dip and grind them till they are smooth. You may need to add water to add consistency. You can also add some coriendar leaves, spring garlic and spring onions.

For the dough
Sieve dry ingredients. Add oil, combine and then add a little water at a time to make stiff dough like for puri. Transfer it in an airtight container and refrigerate it.

Prepare vegetables. Heat oil in a pan and fry onions till they are translucent and tender. Add green chillies and the ginger garlic paste. Fry for a second and then add Carrot. Increase flame to thw hughest. Fry for a minute or so. Add capsicum and cabbage followed by salt, black pepper powder, vinegar and soya sauce.

Make 20 equal size of balls from the dough (medium size marble size). Roll thin puris, as thin as possible. The sides have to be thinner so they stick well while stuffing.

Put a tbsp of stuffing in the middle. Fold the puri and stick the sides to get a semi circle dumpling. Now stick the two edges together to make round momos.

Place it in a greased plate. Once they are ready enough for a batch, you can put them for steaming and continue making for the Second batch. For steaming, fill steamer with some water. Place a plate with holes in it, grease it and put the momos ensuring thet they do not touch one another. But the water should be enough to create much steam so as to cook the momos thoroughly.

Cover and cook them for 10 min for medium to high flame. Tip: the boiling water must not touch the surface of the plate because it can make the momos soggy. Carefully transfer them in the serving plate. Serve them immediately with chutney.

Tip: 1. do not steam momos for more than 10 min or else they will get chewy. 2. It is very important to roll very thin puris. They get thicker after steaming.