Tamatar shorba bemisal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1 kg - tomatoes
  • 25g - Coriander stems
  • 10g - Ginger-garlic paste
  • 2g - Black peppercorns
  • 2g - Bay leaves
  • 2g - Cinnamon sticks
  • 3g - Red chilli powder
  • 5g - Salt
  • 5g - Sugar
  • 25g - Whole coriander
  • 5g - Mint leaves
  • For the papdi:
  • 50g - Wheat flour
  • 20g - Ghee
  • salt to taste
  • 5g - Ajwain
  • 3g - Fresh mint leaves
  • 1 gm - Red chilli
  • 3g - cheese

How to Make Tamatar shorba bemisal

  • Make a dough of all the ingredients and roll out with a pin.
  • Take a small cup, 2-3 inches in diameter, and cut out round papdis from the rolled out dough.
  • Heat oil in a wok and deep-fry the papdis.
  • For the soup:
  • Wash and roughly chop the tomatoes.
  • Heat oil in the pan, add the spices.
  • Add chopped onions and saute till golden brown.
  • Add the ginger-garlic paste, tomatoes and cook. Add water.
  • Then add salt, red chilli powder, coriander stems and mint leaves. Let it simmer for 5 mins. Strain.
  • Cook again. Add sugar, garam masala and check for seasoning.
  • Serve hot, garnished with coriander leaves and two pieces of papdis.