Ingredients:

• 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

Method:

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