Papad ka Shorba is a quick and flavorful Rajasthani soup made using roasted or fried papad cooked in a thin, spiced gravy. It is a perfect example of simple ingredients creating a delicious dish. This light and tangy shorba is ideal as a comforting meal or starter, especially when you want something quick and satisfying.
Roast or lightly fry the papad and break them into small pieces.
Whisk yogurt with turmeric and red chili powder until smooth.
Heat a little oil or ghee in a pan and sauté grated ginger.
Add chopped tomatoes and cook until soft.
Add the yogurt mixture slowly while stirring continuously.
Add water to achieve a thin, soup-like consistency.
Add salt and mix well.
Add the crushed papad pieces just before serving.
Simmer for 3–5 minutes to blend flavors.
Serve hot as a light and tangy soup.
Papad (roasted or fried) – 2–3 pieces
Ginger (grated) – 1 tsp
Yogurt (Curd) – 1 cup
Turmeric powder – ½ tsp
Tomato (chopped) – 1 medium
Red chili powder – 1 tsp
Salt – as per taste
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