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Sol Kadhi with Golgappe

Top Rated Recipe

By Chef Rakesh Sethi From Tea Time

Last Updated: Sep 05, 2019

Sol Kadhi with Golgappe

About Sol Kadhi with Golgappe

Table of Contents

1. About Sol Kadhi with Golgappe

Try this combination and you will never regret it but will want to have it often

Kokum petals 1 cup
Crisp puffed puris as required
Scraped fresh coconut 1 cup
Garlic, chopped 2 cloves

3. How to Make Sol Kadhi with Golgappe (Stepwise Photos)

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Pour 1 ltr water in a deep non-stick pan, add kokum petals and boil for a few minutes. Strain the water into a bowl and grind the residue in a mixer to a fine paste. Transfer the paste into another bowl.
Finely grind together coconut, garlic, green chillies with sufficient strained kokum water. Strain this through muslin cloth into a mixing bowl. Add kokum paste, salt, coriander leaves and mix well.

5. Additional Tips and Tricks

Ingredients

Kokum petals 1 cup
Crisp puffed puris as required
Scraped fresh coconut 1 cup
Garlic, chopped 2 cloves
Green chillies, chopped 2 to 3
Salt to taste
Fresh coriander leaves, finely chopped 2 tbsps
Medium potatoes, boiled, peeled and chopped 2
Nylon sev as required

How to Make Sol Kadhi with Golgappe (Stepwise Photos)

Method

Pour 1 ltr water in a deep non-stick pan, add kokum petals and boil for a few minutes. Strain the water into a bowl and grind the residue in a mixer to a fine paste. Transfer the paste into another bowl.
Finely grind together coconut, garlic, green chillies with sufficient strained kokum water. Strain this through muslin cloth into a mixing bowl. Add kokum paste, salt, coriander leaves and mix well.
Take potatoes and nylon sev in yet another bowl and mix well mashing slightly.
Pour the sol kadhi into shot glasses. Fill the golgappe with the potato mixture, keep one on each shot glass and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Recipe Rating:

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Key Details:

Prep:25 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Gujarati

Key Ingredients:

Crisp puffed puris

Fresh coriander leaves

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