How to make Tomato and Roti Soup -

When you have leftover rotis use them to make this unique soup

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium tomatoes, Leftover rotis

Cuisine : Indian

Course : Soups

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For more recipes related to Tomato and Roti Soup checkout Tomato Egg Drop Noodle Soup. You can also find more Soups recipes like Mediterranean Fish Soup Dal Shorba Rajma soup Cappuccino Of Mushrooms With Ground Spices

Tomato and Roti Soup

Tomato and Roti Soup Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tomato and Roti Soup Recipe

  • Medium tomatoes roughly chopped 2

  • Leftover rotis 2-3

  • Olive oil 3 tablespoons

  • Garlic finely chopped 2 teaspoons

  • Salt to taste

  • Black peppercorns crushed to taste

  • Leftover dal 1 cup

  • Fresh cream for drizzling

  • Fresh cream for drizzling

Method

Step 1

Heat 1 tbsp olive oil in a non-stick pan, add garlic and sauté till lightly browned. Add tomatoes and mix well. Add salt and crushed peppercorns and mix well. Cook till tomatoes become pulpy.

Step 2

Cut leftover rotis into small pieces.

Step 3

Heat 2 tbsps olive oil in another non-stick pan, add roti pieces and sauté on low heat till golden and crisp.

Step 4

Add 2 cups water to the tomatoes and mix.

Step 5

Add leftover dal to the tomato mixture and mix well. Cover and cook for 5-7 minutes.

Step 6

Strain the tomato-dal mixture into a bowl, place the pan back on heat and pour the strained liquid into it. Grind the tomato-dal residue into smooth puree with ½ cup water.

Step 7

Strain the ground mixture into the pan. Remove the froth and discard.

Step 8

Transfer the soup into a soup plate, top with fried roti pieces, drizzle fresh cream and serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.