Tomato and Roti Soup When you have leftover rotis use them to make this unique soup This recipe is from FoodFood TV channel By Sanjeev Kapoor 24 Feb 2020 in Recipes Course New Update Main Ingredients Medium tomatoes, Leftover rotis Cuisine Indian Course Soups Prep Time 0-5 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Tomato and Roti Soup 2 Medium tomatoes roughly chopped 2-3 Leftover rotis 3 tablespoons Olive oil 2 teaspoons Garlic finely chopped to taste Salt to taste Black peppercorns crushed 1 cup Leftover dal for drizzling Fresh cream Fresh cream for drizzling Method 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. Cut leftover rotis into small pieces. Heat 2 tbsps olive oil in another non-stick pan, add roti pieces and sauté on low heat till golden and crisp. Add 2 cups water to the tomatoes and mix. Add leftover dal to the tomato mixture and mix well. Cover and cook for 5-7 minutes. 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. Strain the ground mixture into the pan. Remove the froth and discard. Transfer the soup into a soup plate, top with fried roti pieces, drizzle fresh cream and serve piping hot. Nutrition Info Calories 738 Carbohydrates 53 Protein 12.9 Fat 52.7 Other Fiber Zinc- 2.2mg #Black peppercorns #Fresh cream #Garlic #Olive oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article