In a bowl, mix 200 grams of all-purpose flour (maida) with a pinch of salt and 1 tablespoon of oil. Gradually add water and knead it into a soft dough. Cover and let it rest for 30 minutes.
Finely chop 250 grams of mushrooms, 1 medium-sized onion, 2-3 cloves of garlic, and a small piece of ginger.
Heat 2 tablespoons of oil in a pan. Add the chopped garlic, ginger, and onion. Sauté until the onions turn translucent.
Add the chopped mushrooms, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of red chili powder, and salt to taste. Cook until the mushrooms release their moisture and the mixture becomes dry.
Roll out small portions of the dough into thin, round discs (about 7-8 cm in diameter).
Place a spoonful of the mushroom filling in the center of each disc. Fold and pleat the edges to seal the momos, forming a half-moon or round shape.
Grease a steamer basket with oil and place the momos in it, ensuring they don't touch each other.
Steam the momos for 15-20 minutes or until the dough becomes translucent.
Serve hot with spicy tomato chutney or soy sauce.