Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough. Keep aside covered.
Heat a pan with oil, add garlic and finely chopped white part of the spring onion. Give a stir in high flame.
Add the chopped vegetables, sugar and fry in high flame for a minute.
Add salt, pepper, soy sauce and mix well.
Lastly, add finely chopped green part of the spring onion and mix for a minute in medium flame. Switch off and keep aside.
Rolled the dough into a big disc and used a big lid to cut into smaller discs. Roll again to make it more thin.
Keep some stuffing we prepared in the middle.
Fold it to make momo shapes.
Steam it in a steamer, spaced properly for 5 mins.
Serve hot with hot chilli sauce or tomato garlic dip.
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.