In a bowl, mix 200 grams of finely chopped cabbage, 100 grams of grated carrot, 50 grams of finely chopped capsicum, 50 grams of finely chopped onion, 2 finely chopped green chilies, 1 teaspoon of ginger-garlic paste, 1 teaspoon of soy sauce, and salt to taste. Set aside the vegetable filling.
In another bowl, mix 200 grams of maida (all-purpose flour) with a pinch of salt and enough water to make a smooth dough. Knead the dough well and let it rest for 15-20 minutes.
Divide the dough into small equal-sized balls. Roll out each ball into a thin, round shape using a rolling pin.
Place a spoonful of the vegetable filling in the center of each round dough piece. Fold the edges of the dough to form a half-moon shape, sealing the edges by pinching them together.
Heat oil in a deep frying pan or kadai 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 fried momos from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve the Veg Kurkuri Momos hot with tomato ketchup or spicy chutney.