To Make the Yogurt Sauce: Mix together the 1-cup yogurt, 1/2 tsp. garlic powder and 1/4 tsp. salt. Chill until ready to serve. To Make the Tomato Sauce: Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender and drain. In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 tsp. oil, 1/2 tsp. ground coriander and 1/2 tsp. salt and puree. Put into a medium-size saucepan. Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender. To Make the Stuffed Pasta: In a large frying pan cook the meat, 2 diced onions, green bell pepper and garlic powder and then ground coriander, 2 tsp. salt, 1/2 tsp. ground black pepper and 1/4 tsp. cayenne. When browned, add 2 cups water and cook until the water evaporates. Let it cool. Put the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2"). Wet edges with water. Pull 2 opposite corners together in center and firmly seal. Do the same with the opposite corners, sealing all together. Repeat with remaining filling and won ton wrappers until of it is all used up. Oil a metal vegetable steamer and place the filled won tons on it.
Cover and steam 15-20 minutes. To Serve: Spread a thin layer of yogurt sauce on each plate. Put stuffed pasta on each plate and drizzle a little yogurt over each. Drizzle tomato sauce over each pasta. Garnish with the dried mint leaves and chopped fresh cilantro.