Tomato Broth with Spicy Paparh Noodles PAPARH SHORBA

There is something truly magical about taking a humble pantry staple and transforming it into a gourmet experience. If you have ever looked at a pack of papadums and thought they were just for dipping or munching as a side, think again. Today, I am sharing a recipe that completely reinvented “noodle soup” in my kitchen: Tomato Broth with Spicy Paparh Noodles Paparh Shorba. This isn’t your average pasta night; the “noodles” are actually strips of lentil wafers that absorb the zesty, spiced liquid perfectly while retaining a unique bite. It is light, deeply aromatic, and creates a comforting bowl of warmth that feels like a hug on a rainy day.

Prep Time: 10 mins | Cook Time: 25 mins | Yields: 4-5 Servings

Ingredients

• Aromatics & Spices:
  • 1–2 hot green chilies, seeded and finely chopped
  • 0.5 inch (1.5 cm) fresh ginger root, scraped and minced (approx. 0.2 oz / 6g)
  • 3 tbsp (1 oz / 30g) blanched sliced almonds or pine nuts
  • 0.5 tbsp (0.2 oz / 3g) cumin seeds
  • 1 tbsp (0.2 oz / 6g) coriander seeds
  • 0.5 tsp (2.5 ml) turmeric powder
• Vegetable Base:
  • 2 medium-sized tomatoes, peeled, seeded, and coarsely chopped (approx. 12 oz / 340g)
  • 1 small red bell pepper, stemmed, seeded, and coarsely chopped (approx. 4 oz / 115g)
• Broth & Cooking Fat:
  • 3 tbsp (1.5 oz / 42g) ghee or unsalted butter
  • 3.5 cups (28 fl oz / 830 ml) vegetable stock, panir whey, or water
  • 0.75 – 1.25 tsp (4g – 7g) salt (adjust to taste)
• The “Noodles” & Garnish:
  • 3 large black pepper paparhs OR 5 small plain pappadams
  • 2 tbsp (0.1 oz / 4g) chopped fresh coriander (cilantro), basil, or parsley

Instructions

1. Combine the green chilies, minced ginger, almonds (or pine nuts), cumin seeds, coriander seeds, turmeric, chopped tomatoes, and bell pepper into a food processor or blender container.
2. Process the mixture into a smooth paste, stopping the machine 1 or 2 times to scrape down the sides of the container with a spatula to ensure an even blend.
3. Place a 3-quart (3-liter) saucepan over moderate heat and add the 3 tbsp (1.5 oz / 42g) of ghee or butter.
4. Stir the tomato-bell pepper paste into the saucepan once the ghee is hot (or the butter begins to froth) and fry for approximately 5 minutes until aromatic.
5. Pour in the 3.5 cups (830 ml) of stock (or whey/water) and the salt, stirring well to combine the liquid with the paste.
6. Raise the heat to bring the mixture to a rolling boil, then immediately reduce the heat to low and let it simmer gently for 15 minutes.
7. Prepare the noodles while the soup simmers by cutting the paparhs (or pappadams) into ribbons that are roughly 0.5 inch (1.5 cm) wide.
8. Add the paparh ribbons to the simmering broth and cook for only 30 seconds, as they soften very quickly (Note: If using optional peas mentioned in the intro, add them 1 minute prior to this step).
9. Ladle the hot soup into bowls immediately and garnish each serving with the 2 tbsp (4g) of fresh chopped herbs.

Nutritional Information (Per Serving)

• Calories: 165 kcal
• Carbohydrates: 12g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g
• Sodium: 480mg

(Note: Nutritional values are approximate and based on a 4-serving yield using vegetable stock and ghee.)

Pro Tips for the Perfect Shorba

• Serve Immediately: This is the golden rule for this dish. Since the urad dal noodles (paparhs) are very thin and absorbent, they will drink up the broth and become soggy if left to sit. Ladle the soup into bowls the moment the noodles have simmered for 30 seconds.
• Toast Your Paparhs: For an extra layer of smoky flavor and texture, try flame-toasting your paparhs over a gas burner for a few seconds before cutting them into ribbons. This adds a nice char to the spicy tomato broth.
• Don’t Skimp on the Fry: When cooking the tomato-spice paste in the ghee, ensure you fry it until the oil starts to separate from the mixture (about 5 minutes). This step is essential to remove the raw taste of the spices and deepen the flavor of your Indian fusion soup.
• Texture Variation: If you want a heartier meal, follow the variation mentioned in the intro and add steamed asparagus or frozen peas. The sweetness of the peas balances the heat of the green chilies perfectly.

Frequently Asked Questions (FAQ)

1. Can I make this Paparh Shorba recipe vegan? Yes, absolutely. While the traditional recipe calls for ghee (clarified butter) for its rich, nutty aroma, you can easily substitute it with coconut oil or a high-quality vegan butter. The result will still be a delicious vegetarian broth recipe suitable for plant-based diets.

2. What is the difference between Paparhs and Pappadams? Generally, “pappadams” refers to the smaller, unseasoned wafers common in South India, while “paparhs” are the larger, often spicy wafers found in North India. For this Paparh Shorba recipe, the large North Indian variety (often labeled as “Punjabi Papad”) works best because they hold their shape slightly better as noodles.

3. Can I freeze this soup for later? You can freeze the spicy tomato broth base before adding the noodles. Do not freeze the soup with the paparh ribbons added, as they will disintegrate upon reheating. Store the broth in an airtight container for up to 3 months, and simply cut and add fresh paparh strips when you reheat the liquid for a quick Indian dinner.

4. Is this soup gluten-free? Yes! Since paparhs are made from lentil flour (usually urad dal or mung dal) rather than wheat, this is naturally a gluten-free noodle soup. However, always check the package of your specific paparhs to ensure they haven’t been processed in a facility that handles wheat, especially if you have a severe allergy.

Conclusion

I really hope you give this unique Paparh Shorba recipe a try the next time you are craving something comforting yet different. It is truly the ultimate Indian tomato soup for anyone looking to shake up their dinner rotation. Whether you need a warming gluten-free noodle soup or just a quick Indian dinner that comes together in under 30 minutes, this dish delivers on all fronts.

The combination of the rich spicy tomato broth and the earthy urad dal noodles makes this a standout Indian fusion soup. Don’t forget to experiment with different papadum recipes or add veggies to turn this into a robust vegetarian broth recipe. It is arguably one of the best healthy comfort food options that feels indulgent without the heavy calories. Let me know in the comments how your noodle ribbons turned out!