Prepare the yogurt sauce by mixing yogurt, garlic powder, and salt.

Chill the yogurt sauce until ready to serve.

To make the tomato sauce, slice the yellow onion and boil it in water until tender.

Drain the cooked onion.

Blend the cooked onion, tomato sauce, oil, ground coriander, and salt until smooth.

Pour the blended sauce into a saucepan.

Add diced carrot and chickpeas to the sauce.

Simmer the tomato sauce until the carrots are tender.

To make the filling, cook ground meat, diced onions, green bell pepper, garlic powder, ground coriander, salt, black pepper, and cayenne in a large frying pan.

Cook until the meat is browned.

Add water and cook until the water evaporates.

Let the meat mixture cool slightly.

Place a tablespoon of the meat mixture in the center of a wonton wrapper.

Wet the edges of the wrapper with water.

Fold two opposite corners together and seal firmly.

Repeat with the opposite corners, sealing all edges.

Repeat with remaining filling and wrappers.

Oil a metal vegetable steamer.

Place the filled wontons in the steamer.

Cover and steam for 15-20 minutes.

To serve, spread a thin layer of yogurt sauce on each plate.

Place steamed pasta on each plate and drizzle with yogurt sauce.

Drizzle tomato sauce over each pasta.

Garnish with dried mint leaves and chopped fresh cilantro.