By Risha Ganguly
Make the dough with lukewarm water so that the momo turns out soft.
To prevent the momos from sticking to each other, oil the steamer plate.
Keep the filling 70% cooked initially as it gets steamed along with the momos.
Make sure that while stuffing the momo, you bind the dough properly to avoid spillage.
Roll the puris really thin while making the momos. This will make them juicier.