Take a large bowl and add 1 cup All Purpose Flour (Maida), 1/2 teaspoon Oil and 1/4 teaspoon Salt. You can use Wheat Flour in place of Maida.

With the help of your palm, mix all the ingredients uniformly. Next add Water in parts and start kneading the flour. Add Water as per your requirement.

Knead the flour to prepare firm dough. The dough should not be too soft or else it will be difficult to prepare the dumplings.

Once the dough is prepared, grease the outer layer with slight amount of oil. Cover it with kitchen towel and allow it to rest for 10-15 minutes by keeping it aside.

Take all the vegetables and wash them. Finely chop the vegetables with a sharp knife. You can use food processor to chop the vegetables as it takes less time to chop. Keep the Chopped Vegetables aside.

Now take Oil in a Heavy Base Kadai or Pan and heat over medium flame.

Add Finely Chopped Garlic and Ginger. Saute for 10-15 seconds under low to medium flame.

Next add Finely Chopped Spring Onion whites and Finely Chopped Onion. Saute them for a minute. Be careful that the onion should not burn.

After a minute add all the finely chopped vegetables such as Cabbage, Carrot and Capsicum. Stir them well.

Stir fry the vegetables under medium to high flame for about 2 minutes. If your kadai is not of thick base then cook the veggies under low to medium flame.

Mix and stir fry for around 2-3 minutes more under medium to high flame.

After 2-3 minutes switch off the stove and allow it to cool down to room temperature. Vegetable stuffing is ready. Fillings should be stuffed only after the fillings cools down to room temperature.

Take the prepared dough and divide it into two equal parts. Roll each part into cylindrical shape dough.

Next cut the cylindrical dough into small parts and roll into small balls.

Take a ball and with the help of rolling pin, roll into a small and thin circle of diameter of approx. 3-4 inches. Keep it aside.

Roll each ball in the same manner. The edges of the circular roti should be thin while the centre part should be thick. This helps in proper stuffing of the momos.

Now take a roti and place it in flat surface. Place small amount of stuffing at the centre.

Next lift one side of edge and start pleating and joining them together from one end to the other end.

At last join all of them at the centre and seal the stuffing by pressing it. Stuffing of momo is complete. Keep it aside.

In the same manner, stuff all the Momos. You can change the shape of the Momos and can give any shape of your choice.

To shape the Momos in another way, take and place a small roti in a flat surface. Place the stuffing at the centre.

Keeping the half edge of the roti as it is, pleat the other half edge and then join it to the first half. Seal it by pressing it slightly. Now we will steam the stuffed Veg Momos.

Take the steamer tray and grease it. Place the Stuffed Momos in the tray without sticking to each other.

Now heat a glass of Water in Steamer Pan or Idli Maker under medium flame.

Place the tray in the steamer pan and cover it. Steam the Veg Momos for about 10 minutes till the outer layer becomes almost transparent. Steaming time may vary depending upon the thickness of the outer layer of the momos.

To check whether the momos is cooked or not, touch it with your fingers. If you do not feel stickiness, then it means that it is completely cooked. If your finger sticks, it means that it is not cooked properly. In such case cook it further.

Once the Veg Momos gets completely cooked, switch off the stove and take out the Momos from the steamer. Veg Momos is ready to serve.

Take out the Veg Momos in a serving plate and serve it with Momos Chutney and Mayonnaise. You can also serve it with Red Chilli Garlic Chutney, Green Chutney, Schezwan Sauce or Tomato Ketchup.