Asparagus Soup with Tomato Chutney

Prep: 15 min Cook: 130 min Number of Portions: 04


Shatwar (Green Asparagus) - 400 gms
Oil - 100ml
Peppercorn - 10nos
Jeera -2tsp
Bayleaf -1no
Onion chopped - 100gms
Garlic chopped - 25gms
Refined flour - 60gms
Salt - to taste
Mint leaves - half cup
Nutmeg - a pinch
For Chutney :-Tomato medium - 8 nos
Vinegar - 1/4 cup
Sugar - 1/2 cup
Black salt - to taste
Salt - to taste
Red chilly powder - 2tsp
oil - 2tbsp
Kalonji - 1tsp
Saunf - 2 tsp
For Twisty :-Refined Flour - 1cup
oil - 50ml
Salt - to taste


  • Wash the shatwar and cut it up roughly. Heat oil and add bayleaf, peppercorn and jeera. Once it crackles add onion and garlic. Lightly saute and toss the shatwar. Lower the flame and add flour, saute a minute and quickly add one cup of water. Bring to boil and remove from flame. Put the contents into a blender along with mint leaves and blend into a fine paste.
  • Strain and put back on fire. Add salt and remove from fire. Sprinkle nutmeg.
  • For the chutney roughly chop the tomatoes. Heat oil, add fennel and kalonji. Now add tomatoes, salt, sugar, black salt, red chilly powder and vinegar. Cook till it reduces to semi solid chutney consistency.
  • For the twisty rub together flour, salt and oil. Add little water and make a stiff dough. Roll out the dough and cut into long thin strips for paras. Carefully deep fry them till crisp.
  • Serve hot soup with drizzle of the tomato chutney and crunchy namak para.

Recipe Video