Sol Kadhi with Golgappe

Sol Kadhi with Golgappe veg

From   Tea Time

Prep: 25 minutes


Cook: 10 minutes


Method: Easy


Course: Snack


Type: Gujarati

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
  • 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


  • 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.