First, for the chutney, place the tomatoes and both types of chilies in water and bring to a boil on the stove. Tomatoes cook quickly. While the tomatoes are boiling, clean and prep the vegetables. Once the tomato skins start to peel, turn off the heat and transfer the tomatoes and chilies to a plate to cool. Prepare the vegetables for the stuffing: finely chop the onions and bell pepper. Crush the ginger and garlic. Shred the cabbage, carrot, and beetroot. If any cabbage leaves come off while shredding, finely chop them.

Finely chopped cabbage leaves work well in the stuffing, especially if you’re adding beetroot, since the beetroot color doesn’t overpower the other veggies. This way, the colors of the beetroot and bell pepper show nicely in the stuffing. Heat a skillet and add oil. Once hot, add the onions and sauté for one minute, then add the ginger and garlic. When the onions turn translucent, add the bell pepper and salt.

Sauté for two minutes, then add the cabbage, carrot, and beetroot. Cook until the moisture evaporates. Add black pepper powder and chili flakes, sauté for two more minutes, then turn off the heat. Mix in the pizza seasoning.

Transfer the stuffing to a bowl and let it cool. Now, in a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Add water and knead into a soft dough, similar to what you’d make for flatbreads. Cover and let it rest for 15-20 minutes.

Now, make the chutney. Peel and wash the garlic. Remove the tomato skins and chili stems. Add the tomatoes, chilies, garlic, and salt to a blender jar. Break the chilies before adding to check if they’re good inside. If any chili is spoiled, you can substitute with chili powder. After the dough has rested for 15-20 minutes, pour water into a large pot for steaming. Grease a perforated plate or steamer basket and place it over the pot. I used an aluminum pot, but you can use a skillet or steamer.

Mix the dough again and divide into balls about the size of a small flatbread. Dust with flour and roll out into circles, keeping the edges slightly thinner. Prepare several wrappers this way. Turn on the stove. Take one rolled-out wrapper, add 1-2 tablespoons of stuffing in the center, then gather the edges and pinch together at the top to form a pouch, removing any excess dough. Twist and press the top gently to seal. Repeat with the remaining wrappers and stuffing.

Remove the lid from the pot and place as many momos as will fit in a single layer to steam. Steam over low to medium heat for 10 minutes. While the first batch is steaming, prepare the next batch. When the momos are done, their color will change and they’ll puff up. After 10 minutes, remove the lid and let the momos sit for 2 minutes to allow any surface moisture to dry. Take the steamer basket out of the pot.

After 5 minutes, gently loosen the momos from the steamer and transfer to a plate. Grease the steamer basket again and place the next batch of stuffed momos in it. Bring the water back to a boil and steam the next batch as before. Repeat with the remaining momos.

You can also shape the momos like gujiya (half-moon) by folding and sealing the edges. Serve the hot momos with chutney.