Sift the all-purpose flour into a bowl. Add water and knead into a soft dough, similar to bread dough. Cover and let the dough rest for 1 hour.

Soak the soy granules in water for 2 minutes. Drain and squeeze out the excess water.

Heat oil in a pan and add the cumin seeds. Once they start to sizzle, add the green chilies and grated ginger. Sauté, then add the finely chopped onion and cook until golden. Add the red chili powder, black pepper powder, and salt. Sauté, then add the soy granules and mix well. Cook for 2-3 minutes. The filling for the momos is now ready.

Divide the dough into small balls. Roll each ball into a thin circle, like a small tortilla. Place some of the filling in the center and seal the edges to form momos. Repeat with the remaining dough and filling.

Pour water into a large pot and bring to a boil. Grease a metal steamer basket with oil, place the momos in the basket, and set it over the boiling water. Cover and steam for 10 minutes, making sure the basket does not touch the water. The momos are ready when cooked through.

Serve hot with tomato chutney for extra flavor.