Mix the flour with salt, pepper and add water to make a stiff dough.
Divide the dough into equal-sized balls and roll into very thin discs of roughly 4" diameter. Apply some water to the edges of the circle.
Put small portions of mixed vegetables and cheese garlic spread in the centre of each circle.
Fold the edges over the mix, pinch and twist to seal or fold the momos in half (into a semi-circular shape). Pinch the edges shut.
Steam the momos in an idle pot and serve them piping hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.