In a large mixing bowl, combine 200 grams of all-purpose flour (maida) and a pinch of salt. Gradually add water and knead to form a smooth, soft dough. Cover and set aside for 30 minutes.

In another bowl, mix 250 grams of minced chicken, 1 finely chopped onion, 2 tablespoons of finely chopped coriander leaves, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of soy sauce, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well to form the momo filling.

Divide the dough into small equal portions and roll each portion into a thin, round disc of about 3 inches in diameter.

Place a spoonful of the chicken filling in the center of each disc. Fold and pleat the edges to seal the momos, ensuring there are no gaps for the filling to escape.

Grease a steamer basket with oil and arrange the momos, ensuring they do not touch each other. Steam the momos for 20-25 minutes or until the dough becomes translucent and the chicken is cooked through.

Serve hot with spicy tomato chutney or any dipping sauce of your choice.