Hey khurmane, how do you do? I think you must be a Gurkha Us army from Afganistan or Iraq that now residing in Us.....cant see your better picture.Have you be updated?

Nevertheless i also never try to cook momos, but here in this link this sister, a metal rock music lover has wrote off this momos & tomatos chutney receipes...for stuffing chicken you have to dish the chicken meats or replace mushrooms if you are vegetarian ,  happy cooking then...

http://foodisyummy42.blogspot.com/2006/08/momos-nepalese-dumplings.html

Tomato Chutney

• 1 tsp oil
• 2 cloves minced garlic
• 2 tbs minced ginger
• 1 chopped onion
• 2-4 minced peppers
• 1/2 tsp tumeric
• 1/2 tsp cumin
• 1/4 tsp curry powder
• 2 chopped tomatoes
• 1/2 bunch of cilantro, stems removed
• pinch of salt

• 1 pack of round spring roll wrappers
• 2 tsp. vegetable oil
  
• ¼ tsp. cumin seeds
  
• 1 garlic clove, chopped finely
  
• 1 tsp. grated ginger
  
• 1 green chili, chopped finely
  
• 1 onion, chopped finely
  
• ½ cup finely chopped cabbage (I used cole slaw mix for the cabbage and carrot)
  
• 1 carrot, chopped finely into tiny cubes
  
• 1 potato, chopped finely into tiny cubes
  
• 3 fluid oz water
  
• salt to taste
  
• ¼ tsp. garam masala (my friend gave me Momo Masala but any masala will do)

For the filling:
Heat the oil and add the cumin seeds. Add the garlic, ginger, green chili and onions and stir for a minute. Add the cabbage, carrots and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and keep aside.

Making the momos:
Before beginning, start up your steamer (making sure to oil it very well so the dumplings don't stick). Put on the table in front of you the spring roll wrappers, your bowl of filling, a small bowl of warm water, and an empty plate.

Grab a spring roll wrapper in one hand, dip your free hand in the water and wet the edge of the wrapper slightly. Next, put approximately 1½ tsp. filling in the wrapper. To seal, lift the bottom arch to the bottom arch of the wrapper and seal firmly by pleating the ends with your fingers. The shape should look like a half moon and have no openings. If the sides are having trouble sticking together, reseal them with water. If you want to get really fancy, take the two ends of the half moon and make them meet, pressing them together to seal.

Similarly prepare all the momos until you run out of wrappers or filling.

Steam the momos for about 15 minutes until they are swollen. Enjoy hot and serve with lots of tomato chutney on top.