Tu Tu Momo: Jannat Zubair Dedicates Momos To Shraddha Kapoor
Image Credit: Shraddha Kapoor

Do you also find yourselves humming Tere Pyaar Mein from Tu Jhoothi Main Makkaar? Who can blame you? Arijit Singh does that to us. Clearly, he has the same effect on Jannat Zubair as well, who made a reel recently of the song, dedicating it to Shraddha Kapoor. What specifically did she dedicate? A plate of very fiery-looking momos, that’s what. Jannat was very clearly enjoying those momos. Her love of food is only too well known. So much so, her latest release, her first film in Punjabi, is Chole Bhature! Need we say more?

But it was momos that took center stage in her reel recently. Which got us thinking… momos are Delhi’s national snack. Mumbai still has pav bhaji primacy. But what if you wanted to attempt some momos at home? Well… that may be a slightly involved process. But what if you could rustle up some of that fire engine red chutney? Well, wonder not. Here are two easy recipes for you to make momo chutneys at home. Order some momos in, dip them in your home-made chutneys, and what do you know… you will also be digging into them just like Jannat Zubair. With some Arijit Singh for background, even! Try out these two momo chutney recipes:



    2 medium to large tomatoes 

    5-6 dry red chilies, seeds removed 

    Half teaspoon black peppercorns 

    1 teaspoon chopped garlic, or 4 to 5 medium garlic – chopped 

    1 Sichuan pepper, depending on heat preference 

    Half teaspoon sugar or add as required 

    salt as required.

    3 cups water—for cooking tomatoes


    Rinse the tomatoes first for a couple of times in water. Break the dry red chilies and remove the seeds. Rinse them in water. Heat 3 cups of water in a pan and let it come to a boil.

    Then add the tomatoes and dry red chilies. Boil the tomatoes on medium heat. Cook them uncovered for a total of 8 to 9 minutes.

    When the tomatoes have cooked and softened, carefully drain the water using a strainer. Let the tomatoes and red chilies cool to room temperature.

    When the tomatoes cool, peel the skins from the tomatoes.

    Roughly crush them and then add in a blender jar along with its juices.  

    Also add the red chilies along with the chopped garlic, black peppercorns, and Sichuan pepper.

    Add both sugar and salt according to taste.

Serve with piping hot momos! This chutney also pairs well with chips, fries, pakoras, bondas, and bajjis!



    2 cups of water

    4 tomatoes (small to medium, ripened)

    3 dried red chilies

    6 cloves of garlic

    1 inch of ginger

    7 almonds  

    1 teaspoon sugar

    1 teaspoon vinegar

    Half teaspoonsalt

    Half teaspoon soy sauce 


    First of all, take 2 cups of water in a deep bottom pan and add 3 tomatoes and 4 dried red chilies.

    Boil them for 5 minutes or until the tomatoes start peeling off their skins.

    Once done, cool the blanched tomatoes and chilies.

    After the tomatoes have cooled down, remove the skin of the tomatoes.

    Transfer these into a blender.

    Into the blender, add the garlic and ginger.

    Adding almonds will thicken the sauce and also make it a little less spicy for those who cannot handle too much spice.

    Add 1 teaspoon sugar, 1 teaspoon vinegar, ¼ teaspoon salt, and 1 teaspoon soy sauce into this mix above.

    Blend until a smooth paste is formed.

This variation is not too different from the first one – except that this is a more friendly version for those who do not tolerate too much spice. Hacks to reduce heat would be to add more almonds, and increase the amount of vinegar, sugar, and soy sauce that you put into the blender.  

Enjoy your momos, and while you’re at it, revel in the satisfaction of enhancing the delicious flavor of the momos with the condiment that you just made right at home!