Add 1 teaspoon of salt and 1 teaspoon oil to the mixture. Mix to coat the maida thoroughly with oil.

Add 1/4 cup water in small increments and start kneading to make a supple dough.

When the dough is smooth and soft, cover it with a damp muslin cloth and let it rest for 20 mins.

Heat oil in a pan over medium-high heat. When oil becomes hot add minced ginger, garlic and finely chopped green chillies.

Then add finely chopped onions and saute on high heat for a min. You do not have to brown the onions, just soften them slightly.

Keeping the heat high, add grated carrots to the pan.

Then add the grated cabbage. Mix well and cook for 2-3 minutes.

Season to taste with salt and pepper. Mix and cook for 1-2 more minutes till the water from the stuffing has evaporated.

Divide the dough into 4 equal parts and shape them into cylindrical logs. Then cut the logs into 8-10 equal sized pieces.

Shape a piece into a small ball by rolling it between your hands. Place it on a lightly oiled surface.

Flatten out the ball into a small disc with the help of a rolling pin. Keep the edges slightly thinner and the middle part slightly thicker.

Place a tablespoon of filling onto the disc.

Start gathering the edges of the disc towards the center in overlapping pleats. Do this for half the side of the disc.

Press the second half of the disc to the pleated half to create crescent shaped dumplings.

Prepare all the momos this way. At this point you can steam the momos for 3-5 minutes if you want. However I prefer frying them directly.

Heat oil in a deep pan at medium heat. Gently drop the momos in the hot oil. Do not overcrowd the momos.

Gently turn the momos and keep frying them on medium heat till they are golden brown and crispy on all sides.

Fry all the momos in batches this way. Then place them on an absorbent paper.

Veg fried momos are ready. Serve them hot with momo chutney or spicy chilli sauce.