Sol Kadhi with Golgappe

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Sol Kadhi with Golgappe

About Sol Kadhi with Golgappe

Table of Contents

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
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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.
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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

  1. 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.
  2. 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.
  3. Take potatoes and nylon sev in yet another bowl and mix well mashing slightly.
  4. 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 SETHIĀ host of the show Tea TimeĀ on FOODFOOD Channel

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Key Details:

Prep:25 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Gujarati

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