Prepare the momo filling by mixing 200 grams of finely chopped vegetables (cabbage, carrot, capsicum, and onion) with 100 grams of crumbled paneer, 1 tablespoon of finely chopped ginger, 1 tablespoon of finely chopped garlic, 1 tablespoon of soy sauce, 1 teaspoon of black pepper, and salt to taste. Mix well and set aside.
In a large bowl, combine 250 grams of all-purpose flour (maida) with a pinch of salt and enough water to form a smooth dough. Knead the dough for 5-7 minutes and let it rest for 20 minutes.
Divide the dough into small equal-sized balls and roll each ball into a thin, round wrapper using a rolling pin.
Place a spoonful of the prepared filling in the center of each wrapper. Fold the edges of the wrapper to form a half-moon shape, sealing the edges by pinching and pleating them.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide the momos into the oil and deep-fry them until they turn golden brown and crispy.
Remove the crispy momos from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with spicy tomato chutney or any dipping sauce of your choice.