Mix the maida and salt and knead to a stiff dough with water. Knead for 7–8 minutes on a marble slab and keep it covered to rest for 10–15 minutes after greasing with little oil.

Heat oil and add the ginger-garlic paste. Cook till brown. Add the grated carrot and cabbage. Turn over high flame, till glossy. Take it off the flame and mix soya sauce, salt, vinegar and black pepper to it. Let it cool.

Roll the dough into a thin, translucent sheet and cut a square sheet using a knife. Place filling in the centre. Pick the corners of the sheet and bring them to the centre. Pinch the joints together.

Pre-heat Air Fryer for 5 minutes. Arrange the momos in the fry basket and close it properly. Keep Air Fryer at 160°C for 20–25 minutes. Serve hot with chilli sauce.