In a large mixing bowl, add the maida or all-purpose flour.

Add the salt and mix the dry ingredients.

Now, add water little by little and start kneading the dough.

Keep on kneading until a tight and smooth dough is formed.

When done, cover the dough with a damp towel and keep it aside.

Clean the chicken breasts and mince them properly. You can also buy already minced chicken.

Next, finely chop the 3 onions. Keep one chopped onion aside for later use.

Also, finely chop the garlic and green chilis.

After this, transfer the chicken into a mixing bowl.

Add the 2 finely chopped onion, garlic, and the green chilis.

Mix them nicely.

Next, add the soy sauce, black pepper, and salt to taste.

Combine them again.

Take a non-stick pan and add butter (around 3 tbsp).

Let the butter heat and then add the chicken to the pan.

Let them cook until the chicken is properly cooked. (You can also stuff the filling raw inside the momo).

When done, transfer it into a bowl along with the remaining butter in the pan.

For the momo, divide the dough into 18-20 small portions. Make them into balls and cover them with the same damp cloth.

Take one small dough ball and roll it into a 4-inch circle using a rolling pin. The ends have to be thin.

Now in the middle, put the filling and lightly brush a little water with your fingertip at the ends to seal the momo. Make it into a nice shape of choice.

Do this, with all the other dough balls and keep them covered.

After all the momo are made, steam them in a momo steamer. (Place a butter paper or parchment paper at the base and grease it with some oil).

Steam them for about 7-9 minutes or until steamed well (the dough will be a bit translucent). Do this in batches.

Take a frying pan and add vegetable oil.

Let the oil heat until it smokes a little.

Now, add the momo and pan-fry them until golden.

In the meantime, take a bowl and add schezwan sauce, tomato ketchup, chili oil, and vinegar.

Whisk them thoroughly. Keep them aside.

Next, chop the garlic finely. Also, chop the spring onion.

Now, take a wok or Kadhai and add a bit of oil.

Let it heat nicely.

Then add the finely chopped onion, garlic, and spring onion (white part). Keep the flame on medium.

Toss and fry them for about a minute and then add the sauce.

Stir everything together and then add the pan-fried momo.

Combine them well, coating each momo with the sauce.

Take a taste test. Add salt if needed.

Turn the flame on high and sauté them for a few seconds.

When done, transfer them to a plate.

Garnish the Schezwan Pan Fried momo with spring onions (green part).