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.