In a large bowl, mix 200 grams of all-purpose flour (maida) with a pinch of salt and 1 tablespoon of oil. Gradually add water and knead the dough until it becomes soft and smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

In a pan, heat 1 tablespoon of oil and add 1 finely chopped onion. Sauté until it turns translucent. Add 1 cup of boiled and crushed sweet corn, 1/2 cup of grated paneer, 1/2 cup of grated processed cheese, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well and cook for 2-3 minutes. Turn off the heat and let the mixture cool down.

Divide the dough into small equal-sized balls. Roll out each ball into a thin circular shape using a rolling pin.

Place a spoonful of the cheese-corn mixture in the center of each rolled-out dough circle. Fold the edges of the dough to form a half-moon shape, sealing the edges by pinching and pleating them.

Grease a steamer plate with oil and place the prepared momos on it, ensuring they do not touch each other.

Steam the momos for 10-12 minutes in a steamer or a pressure cooker (without the whistle) until they become translucent.

Serve the cheese corn momos hot with spicy tomato chutney or soy sauce.