Boil carrots and beetroot in pressure cooker to 4 whistles. Cool and crush to a puree in a mixer.

Blanch palak and refresh with cold water. Crush to a puree along with 50 gms coriander.

Keep both purees aside. Sieve wheat flour and maida. Add salt and divide the dough into 3 parts.

Knead white dough using plain water. Knead orange dough using carrot-beet puree.

Knead green dough using palak puree. Knead the doughs medium soft. Rest the doughs for 15 minutes. Meanwhile, ready the vegetables.

Chop all the vegetables finely in a chopper. Add salt and mix well. Rest the vegetables for 5 minutes. Squeeze out the water from the vegetables properly.

Add in finely chopped green chillies and coriander. Take small portion of the orange dough and roll it thinly using some dry maida. Cut into circles using a round cutter.

Similarly, make white circles and green circles. Now grease a surface and arrange the tricolour circles as shown. Press to stick them well. Place the stuffing and fold into half carefully.

Now roll to form a tiranga momo rose. Stick the last end to the base of the rose momo. See videos.

Now open the petals to give a proper rose shape. Place all the momos on a greased colander.

Steam the Tiranga momos for 15-20 minutes on fast gas. Open steamer carefully. Your patriotic recipe is ready to serve with instant momo chutney.