Prawn Momos

Ingredients

• 12-15 medium prawns, chopped
• 1 inch ginger, finely chopped
• 1 tablespoon finely chopped garlic
• 2-3 green chillies, finely chopped
• 2 spring onions, finely chopped with the greens
• 1 teaspoon vinegar
• 1 teaspoon soy sauce
• 1 teaspoons sesame oil
• Salt to taste
• 1½ cups refined flour (maida)
• ½ cup boiled beetroot puree

Method

1. Take prawns in a bowl, add ginger, garlic, green chillies, spring onions with greens, vinegar, soy sauce, sesame oil and salt and mix till well combined.
2. To make the dough, divide the refined flour into two portions. Add salt into both the portions. Add beetroot puree to one portion and ¼ cup water to the other portion and knead both into stiff doughs. Cover both the doughs with damp muslin cloths and set aside to rest for 30 minutes.
3. To make the momos, divide each dough into equal small portions and shape them into balls. Roll each ball into a thin small disc. Make a diamond cut in the centre of half the plain dough discs. Place each over half the pink discs and press the edges. Place the discs with the pink side facing upward and add a portion of the prawn mixture in the centre. Gather the sides and bring it to the centre and pinch to seal. Now keep the momo upside down with the cut side facing upward. Slowly open the cut portion in a way that it forms a cavity above the pink portion. Add a small portion of the prawn mixture into the cavity, pleat the sides and press to seal. You have double decker momos. 
4. With the remaining discs, make a diamond cut in the centre of pink discs, place each over a plain disc and press the edges. Repeat the process of stuffing them with the prawn mixture and shaping them into double decker momos. 
5. Heat sufficient water in the bottom part of an electric steamer. Lightly oil perforated basket. Place some of the momos in the basket, cover and steam for 10 minutes. Similarly steam all the momos.
6. Place the momos on a serving platter and serve hot with dip of your choice.