Take a large mixing bowl and add 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon oil.

Mix well with your fingers so the oil coats the flour lightly. This step helps the dough stay soft.

Slowly start adding water, a few tablespoons at a time. Don’t pour too much at once or the dough will become sticky.

Knead the mixture for about 8–10 minutes until you get a soft but slightly firm dough (similar to roti or chapati dough).

Cover the bowl with a damp kitchen towel and let the dough rest for at least 20 minutes. Resting helps the gluten relax, making the dough easier to roll.

Heat 1 teaspoon oil in a pan or wok on medium-high flame.

Add 2–3 cloves minced garlic, 1 inch grated ginger, and 2 finely chopped green chilies (if you like spicy). Sauté for 30 seconds until aromatic.

Add ½ cup chopped onions and stir-fry until they turn translucent.

Now add the vegetables: 1 cup shredded cabbage, ½ cup grated carrot, and ½ cup finely chopped capsicum. Stir well.

Cook the veggies on high heat for 2–3 minutes only. The idea is to keep them slightly crunchy, not mushy.

Add seasoning: 1 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon black pepper powder, and salt to taste. Mix quickly so veggies absorb the flavors.

Turn off the heat, add 2 tablespoons chopped spring onion greens, and give it a final mix.

Transfer the filling to a bowl and let it cool completely before stuffing into momos. (If you use hot filling, the dough will turn soggy and break).

After resting, divide the dough into small lemon-sized balls.

Dust your rolling board with a little flour.

Roll out each ball into a thin round disc, about 3–4 inches wide. Keep the edges thinner than the center. (This helps in pleating).

Place 1 spoonful of cooled filling in the center of the disc.

To seal -- Half-moon shape: Fold into half and press edges together.

Round pleated shape: Start pinching the edge into small pleats and bring them together at the top to seal.

Keep all shaped momos on a plate dusted with flour to prevent sticking. Cover with a cloth while working on the rest.

Preheat the air fryer at 180°C (350°F) for 3 minutes. Preheating ensures even cooking.

Brush each momo lightly with oil or spray cooking oil. This helps them turn golden and prevents drying out.

Arrange the momos in the air fryer basket in a single layer. Do not overcrowd — leave some space between each momo.

Air fry at 180°C (350°F) for 10–12 minutes. After 6 minutes, open the basket, flip the momos gently with tongs, and continue cooking.

Check at the 10-minute mark — they should look golden brown with slightly crispy edges. If you like extra crispiness, cook for 2 more minutes.

Once done, remove immediately and serve hot.