Serves:  6-8

Preparation time:  15 Mins.

Cooking time:  30 mins.


1 kg. tomatoes

25 gms. Coriander stems

10 gms. Ginger-garlic paste

2 gms. Black peppercorns

2 gms. Bay leaves

2 gms. Cinnamon sticks

3 gms. Red chilli powder

5 gms. Salt

5 gms. Sugar

25 gms. Whole coriander

5 gms. Mint leaves

For the papdi:

50 gms. Wheat flour

20 gms. Ghee

Salt to taste

5 gms. Ajwain

3 gms. Fresh mint leaves

1 gm. Red chilli

3 gms. cheese


For the Papdi:

1. Make the dough of all the ingredients and roll out with pin.

2. Take a small cup of 2-3 inches in diameter and cut out round papdis from the rolled out dough.

3. Heat oil in a wok and deep-fry these papdis.

For the Soup:

1. Wash and roughly chop the tomatoes.

2. Heat oil in the pan and add the whole garam masala.

3. Now add the chopped onions and sauté till golden brown.

4. Add the ginger-garlic paste and tomatoes and cook.  Add water.

5. Then add salt, red chilli powder, coriander stems and mint leaves and let is simmer for 5 mins.  Strain it.

6. Now keep it on fire again.  Put sugar, garam masala and check for seasoning.

7. Serve hot, garnished with coriander leaves and two pieces of papdis.

Recipe by Rehana khambaty


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