Sol Kadhi with Golgappe

Sol Kadhi with Golgappe

By Chef Rakesh Sethi

From Tea Time

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Key Ingredients:

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

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

Methods

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.

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us