Combine 360 ml of all-purpose flour and 0.3 teaspoon of salt in a mixing bowl. Slowly add water while kneading until a smooth, semi-stiff dough forms. Cover with a damp cloth and rest for 20 minutes.

Heat 15 ml of oil in a skillet over high heat. Add minced garlic and ginger, stirring for 30 seconds until aromatic. Add the shredded cabbage, carrot, and onion. Sauté on high heat for 2 to 3 minutes to remove excess moisture without making the vegetables soggy.

Stir in the soy sauce, black pepper, and remaining salt. Turn off the heat and transfer the vegetable filling to a plate to cool down completely before assembling.

Divide the rested dough into small marble-sized balls. Roll each ball on a lightly floured surface into a thin 3-inch circle, ensuring the edges are slightly thinner than the center.

Place 15 ml of filling in the center of each wrapper. Pleat the edges together in a circular motion and pinch the top tightly to seal the dumpling. Place the shaped momos in a greased steamer basket and steam over boiling water for 6 minutes until translucent and firm, then allow to cool for 5 minutes.

In a shallow dish, whisk together 120 ml all-purpose flour, cornstarch, Kashmiri red chili powder, chaat masala, a pinch of salt, and 120 ml cold water until a smooth, lump-free batter forms. Place the coarsely crushed cornflakes in a separate shallow dish.

Dip each steamed momo into the seasoned batter to coat evenly, allow excess to drip off, then roll thoroughly in the crushed cornflakes, pressing gently so the flakes adhere to all sides.

Heat deep-frying oil in a heavy-bottomed wok or kadai to 350 degrees Fahrenheit (175 degrees Celsius). Fry the coated momos in batches of 4 to 5 for 3 to 4 minutes, turning gently until golden brown and crackling crisp. Transfer to a wire rack or paper towel-lined plate, dust with extra chaat masala, and serve hot.