In a large mixing bowl, combine 200 grams of all-purpose flour (maida) and a pinch of salt. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
In another bowl, mix 100 grams of grated paneer, 100 grams of grated processed cheese, 1 finely chopped onion, 1 finely chopped green chili, 1 teaspoon of grated ginger, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well to create the momo filling.
Divide the dough into small equal-sized balls. Roll out each ball into a thin, round wrapper using a rolling pin.
Place a spoonful of the cheese filling in the center of each wrapper. Fold the edges of the wrapper to form a half-moon shape, pinching and pleating the edges to seal the momo.
Grease a steamer basket with oil to prevent the momos from sticking. Place the momos in the steamer basket, ensuring they do not touch each other.
Fill a steamer pot with water and bring it to a boil. Place the steamer basket with momos on top of the pot, cover, and steam for 15-20 minutes or until the momos are cooked through.