Firstly, take some water in a heavy bottom pan. Let it boil on medium flame. Once the water is nicely boiled, add in salt, chaat masala, ghee and oil and let the ghee melt completely.

Once the ghee has melted nicely, slowly slowly add in the flour (make sure that your Maida is nicely sifted). Now turn off the heat and mix it to form a rough dough like texture (don't forget to turn off the gas before combining, we don't want to cook the dough).

Take it out on a plate and knead it with your clean hands while it is still little warm. Let it cool. Your dough will be ready. This method of making the dough will ensure soft outer covering of momos.

Now, for the filling, take some oil or butter in a pan and let it heat. Once it is nice and hot, add in all your aromatics (ginger, garlic). Saute it for 30 seconds on low heat.

Now add in the vegetables (make sure that you have removed all the access water from the vegetables). First goes in some onions, then some capsicum and after both of them has nicely cooked, add in the cabbage. Cook it as well.

After your veggies are done, add in your sauces along with spices. Mix it well. Then add in the coriander. And mix well as well. Check for the salt and add in if required (as the sauces and chaat masala already contain some amount of salt).

(Ingredients not mentioned in the ingredients section)
Make a maida slurry of water and maida. (It should not be too thick or too thin)

Now roll out a medium circle from the prepared dough and add in the filling. Now it is the main step :-
Seal the sides of the extra dough, apply maida slurry if required and start pinching in the dough in a pattern as given in the recipe photo.

Prepare all the momos and fry it in medium hot oil.

Now coat the momos in peri peri masala and it's ready!!

For the chutney boil Kashmiri chillies, onion and tomato and let it cool.

Puree the above-mentioned ingredients and add in Vinegar, garam masala, salt and black pepper powder.

Now turn on the flame and add 1 tsp oil, add in 3 tbsp Garlic and let it cook for 30 seconds. Add in the puree and Schezwan Chilli Sauce and let it cook until it's nicely thickened. Adjust the consistency according to your choice and the chutney is ready. (At least cook the chutney for 10-15 minutes).

Now all the components is ready. So finally plate it and Enjoy!!