Veg Pan Fried Momos

In a large bowl, combine all-purpose flour and a pinch of salt. Gradually add water and knead to form a smooth, soft dough. Cover and let it rest for 30 minutes.

In a pan, heat oil and add finely chopped ginger and minced garlic. Sauté for a minute.

Add finely chopped onion and cook until translucent.

Add finely chopped cabbage, grated carrot, finely chopped capsicum, and finely chopped beans. Cook for 5-7 minutes until the vegetables are tender.

Season the vegetable mixture with salt, black pepper, and soy sauce. Mix well and cook for another 2 minutes. Remove from heat and let it cool.

Divide the dough into small equal-sized balls. Roll each ball into a thin, round wrapper using a rolling pin.

Place a spoonful of the vegetable mixture in the center of each wrapper. Fold and pleat the edges to seal the momos.

Heat oil in a non-stick pan over medium heat. Place the momos in the pan and cook until the bottoms are golden brown.

Add water to the pan, cover, and let the momos steam for 5-7 minutes or until the water evaporates and the momos are cooked through.