to make dough: sift the flour and salt together and with cold water make a stiff dough.
knead the dough for 7 to 8 minutes, use little flour for dusting if the dough is sticky, once the dough is nice and smooth wrap it in cling film and let it rest for 30 minutes.
in a bowl mix together chicken mince and all the chopped veggies soya sauce, olive oil, coriander leaves, salt and black pepper.
let the mixture marinate for 1 hour.
to make tricolor momos take the dough out of cling wrap and divide into three parts.
add food colour in two parts and knead each parts for 2 minutes.
divide the dough in small equal portions, with the help of Rolling pin roll out small discs, size of small poori, it should be very thin. Use dry flour if required.
to make tricolour Momos take one disc of each colour and arrange them on one another covering half of the disc under them and then place spoonful of filling on the centre, start rolling the disc and make a flower shape. similarly repeat the process with the remaining dough.
bring water to boil in the steamer and grease the steamer tray well.
place the momos on the greased tray.
let the momos steam for 12 to 15 minutes, when cooked the dough will not be sticky to touch.
carefully remove the cooked momos on the serving platter and serve hot with spicy chutney.
