Prepare the dough:

• In a mixing bowl, combine the flour and salt. Gradually add water and knead until you have a smooth, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the filling:

• Heat oil in a pan over medium heat. Add minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.
• Add the minced meat (if using) and cook until it’s browned and cooked through.
• Add the chopped vegetables and stir-fry for a few minutes until they are tender-crisp.
• Season with soy sauce, salt, pepper, and cilantro. Mix well and cook for another minute. Remove from heat and let the filling cool down.

Assemble the momos:

• Divide the rested dough into small balls and roll each ball into a thin, circular disc (about 3-4 inches in diameter).
• Place a spoonful of the cooled filling in the center of each disc.

Shape the momos:

• To shape into pleated momos, start pleating one edge and seal the edges together to form a half-moon shape. Ensure the momos are sealed tightly to prevent any filling from leaking out.

Fry the momos:

• Heat oil for deep frying in a pan or a deep fryer over medium heat.
• Once the oil is hot, carefully add the momos in batches, making sure not to overcrowd the pan.
• Fry the momos until they turn golden brown and crispy, flipping them occasionally for even cooking.
• Once done, remove the fried momos using a slotted spoon and place them on paper towels to drain excess oil.

Serve:

• Serve hot with a dipping sauce of your choice, such as spicy tomato sauce or a tangy soy-vinegar dip.