In a large mixing bowl, combine 250 grams of minced mutton, 1 finely chopped onion, 2 tablespoons of finely chopped coriander leaves, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, salt to taste, and 1 tablespoon of oil. Mix well and set aside for 15 minutes to marinate.

In another bowl, mix 200 grams of all-purpose flour (maida) with a pinch of salt and water as needed to form a smooth dough. Knead well and let it rest for 15 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 mutton mixture in the center of each wrapper. Fold the edges of the wrapper and pleat them together to seal the momo, ensuring there are no gaps for the filling to escape.

Grease a steamer basket with oil and place the momos in it, ensuring they do not touch each other.

Fill a steamer with water and bring it to a boil. Place the steamer basket with momos on top and steam for 20-25 minutes or until the momos are cooked through and the mutton filling is no longer pink.

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